THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 

AGRIC. 
LIBRARY 


THE    TABLE: 

HOW  TO  BUY   FOOD,   HOW  TO  COOK  IT, 
AND   HOW  TO  SERVE   IT. 


THE  TABLE: 


How  TO  BUY  FOOD,  How  TO  COOK  IT, 
AND  How  TO  SERVE  IT 


BY 

ALESSANDRO    FILIPPINI 


NEW     YORK: 

CHARLES   L.  WEBSTER   &    COMPANY. 
1889. 


Copyrighted,  1889, 

BY  CHARLES  L.  WEBSTER  &  CO. 
(All  Rights  Reserved.) 


PRESS   OF 

JENKINS  & 

224  Centre  St.,  N.Y. 


CONTENTS. 


PAGE 

FAC-SIMILE  LETTERS  OF  FILIPPINI  AND  DELMONICO vi-vii 

THE  PLEASURES  OF  THE  TABLE 1-3 

OUR  MARKETS 4-7 

VARIETIES  OF  FISH  TO  BE  FOUND  IN  THE  MARKETS  DURING 

THE  DIFFERENT  MONTHS 8-14 

VEGETABLES 1 5-1 7 

WATER-MELONS  AND  MUSK-MELONS 18 

How  TO  SET  A  TABLE 19,  20 

How  TO  SERVE  MEALS 20-23 

MENUS  FOR  EVERY  DAY  IN  THE  YEAR 25-150 

RECIPES ' 151-392 

How  TO  CARVE. 393,  394 

CELEBRATED  MENUS,  MANY  OF  WHICH  WERE  PREPARED  BY 

MR.  FILIPPINI 395-409 

CURIOUS  MENUS  OF  VARIOUS  NATIONS 411-418 

INDEX 419-432 


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THE  TABLE. 


THE  PLEASURES  OF  THE  TABLE. 


THE  pleasures  of  the  table  are  enjoyed  by  all  who  possess  good  health. 
Nothing  is  more  fascinating  than  to  be  seated  at  a  well-served,  well- 
cooked  breakfast  or  dinner;  and  yet,  of  the  immense  number  that 
enjoy  the  good  cheer  and  luxuries  of  the  table,  how  few,  very  few, 
there  are  who  stop  to  consider  the  vexatious  trouble  our  host  undergoes 
when  arranging  the  daily  bill  of  fare.  "Variety  is  the  spice  of  life," 
but  nowhere  is  it  more  important,  aye,  actually  necessary,  than  in  the 
getting  up  of  a  palatable  meal.  This  pertains  not  only  to  the  dining-room 
of  a  hotel  of  the  least  pretensions  or  to  the  so-called  "  grand"  restaurant, 
but  particularly  to  the  family  table.  The  writer  has  known  a  gentle- 
man who  presided  over  an  immense  restaurant,  and  daily  provided  the 
supplies  therefor.  He  experienced  no  difficulty  with  any  single  part  of 
his  business,  yet  when  he  came  to  arrange  the  details  of  his  own  family's 
meals,  and  attempted  to  practically  fulfill  them,  he  was  puzzled  and 
annoyed  beyond  description.  And,  after  all,  there  is  no  place  in  the  civil- 
ized world  where  the  market  for  the  supply  of  food  is  so  well  provided 
as  in  New  York,  both  as  to  variety  and  excellence,  and  even  as  to  luxu- 
ries. Educated  as  thousands  of  persons  have  been,  in  the  art  of  dining, 
by  the  famous  Delmonico  and  his  able  lieutenants,  New  York,  perhaps, 
contains  a  larger  number  of  so-called  high-livers  than  any  other  city. 

These  "  gourmands"  (if  you  please),  and  their  number  is  legion,  have, 
with  the  aid  of  the  excellent  resources  of  the  American  market  and  the 
encouragement  given  to  the  culinary  art  of  the  period,  brought  the  modern 
American  table  to  virtual  perfection.  This  is  saying  a  great  deal,  inas- 
much as  the  famed  restaurants  of  London,  Paris,  and  Vienna  have  ever 
claimed  a  reputation  and  an  ascendancy  over  others  that  seemed  to  form 
a  part  of  history  itself. 

But  as  times  change,  so  we  change  with  them.  Westward  the  course 
of  Empire  sways,  and  the  great  glory  of  the  past  has  departed  from  those 


THE    TABLE. 


centres  where  the  culinary  art  at  one  time  defied  all  rivals.  The  sceptre 
of  supremacy  has  passed  into  the  hands  of  the  great  metropolis  of  the 
New  World.  It  has  been  the  writer's  good  fortune  to  gain  experience  on 
this  subject  from  his  observations  in  Europe  as  well  as  in  this  country. 
He  can  state,  without  fear  of  contradiction,  that  more  first-class,  well-fatted, 
and  corn-fed  cattle  reach  the  markets  of  New  York,  than  any  other  market 
of  the  United  States.  Whenever  a  first-class  article  of  beef  is  required  by 
one  of  the  inland  hotels,  they  send  to  New  York  for  it. 

Ask  the  ordinary  traveler,  and  he  will  tell  you  that  a  first-class  steak, 
an  "A  i  "  chop,  or  prime  roast  beef  is  a  rara  avis  in  hotels  outside 
of  New  York.  London  has  excellent  mutton  and  good  beef;  that  is  all. 
Paris  gives  plenty  of  variety,  but  it  is  all  of  an  inferior  quality  with  the 
exception  of  veal,  which  is  good.  The  same  may  be  said  of  northern 
Germany,  where,  in  addition,  the  larger  hotels  in  Hamburg  and  Bremen 
are  able  to  supply  good  steaks,  the  cattle  in  that  country  being  of  fine 
quality. 

Yet  no  American,  accustomed  to  his  prime  beef  at  New  York,  can  be 
pleased  at  any  of  these  continental  hotels,  as  he  loses  sight  of  his  favorite 
roast  and  steak. 

At  the  extensive  cattle  yards  of  Berlin,  which  are  under  control  of  an 
excellent  administration,  and  perfectly  arranged,  it  was  impossible,  for 
instance,  on  a  well-supplied  market  day  to  find  a  single  dozen  corn-fed 
young  steers  that  would  make  good  enough  beef  for  first-class  custom  in 
New  York.  The  bulk  of  cattle  offered  for  sale  was  made  up  of  oxen 
that  had  been  overworked — they  had  horns  bigger  than  themselves — and 
the  remainder  were  old  cows  and  bulls. 

Of  the  bovine  family,  the  branch  most  celebrated  for  the  good  quality 
of  beef  is  the  Durhams  or  Shorthorns.  It  is  only  fifty  years  ago  that 
the  first  were  imported  to  this  country  from  England,  and  so  well  have 
they  prospered  and  multiplied  that  the  finest  and  best  specimens  of  the 
race  are  now  found  in  these  United  States.  They  are  now  freely  exported, 
at  large  prices,  to  the  mother-country,  where  they  are  highly  prized  for 
breeding  purposes.  There  are  farms  in  Kentucky,  Illinois,  Indiana,  Ohio, 
and  even  in  Missouri  and  Kansas,  that  turn  out  annually  from  300  to  1,000 
head  of  fatted,  corn-fed  cattle,  from  two  to  four  years  old,  and  weighing 
from  1,500  to  2,500  pounds  per  head. 

As  to  mutton,  this  country  is  already  beginning  to  occupy  a  position 
second  to  none.  We  may  probably  not  as  yet  surpass  England  in  this 
respect,  but  we  have  learned  a  great  deal  on  this  subject  during  the  past 
thirty  years;  hence  the  American  breed  of  sheep  has  considerably 
improved.  The  quality  and  flavor  of  our  mutton  is  improving  to  that 
extent  that  a  long  time  cannot  possibly  elapse  before  the  prejudice  now 
existing  in  favor  of  the  English  article  must  give  way  to  the  honest 
acknowledgment  that  the  American  mutton,  if  not  superior  to,  stands  at 
least  fully  on  a  par  with,  the  English  rival. 

Our  farmers  and  agriculturists  have  learned  a  great  deal  on  this  ques- 
tion. They  now  know  that,  as  to  early  lambs,  for  instance,  the  ewes 


THE  PLEASURES  OF  THE  TABLE. 


should  be  strong,  and  kept  in  good  condition,  so  that  they  can  supply  the 
lambs  with  plenty  of  milk.  They  are  now  kept  in  a  warm  barn  where  the 
cold  winds  do  not  touch  them,  and  where  the  sun  can  shine  on  them. 
They  commence  feeding  them  by  putting  a  little  bran  in  the  lamb's  mouth, 
so  that  it  can  taste  it,  and  the  lambs  commence  eating  from  a  box 
separate  from  the  sheep.  They  generally  feed  them  with  cracked  corn  or 
meal,  and  sometimes  oats  and  corn  ground  together,  with  plenty  of  milk 
from  the  ewes.  If  kept  in  good  order  and  well  fed,  they  will  be  ready 
for  market,  by  the  time  they  are  six  to  eight  weeks  old.  After  the  month 
of  June,  lambs  come  from  New  York  State — mostly  from  Dutchess  County. 
They  are  turned  out  to  graze  on  the  hills,  where  some  cracked  corn  and 
meal  are  put  in  the  fields,  so  they  can  eat  it  at  their  pleasure.  Many  of 
the  late  sheep  and  lambs  come  from  Canada.  Two  of  the  largest  sheep 
ever  sold  in  New  York  were  raised  by  Mr.  Vail,  of  Dutchess  County,  and 
sold  by  A.  Luyster  to  Mr.  L.  Delmonico  for  the  sum  of  $100.  The 
two  weighed,  alive,  632  Ibs.,  and  dressed,  420  Ibs. 

One  of  the  leading  questions  that  directly  affects  the  American  cuisine 
is  the  contest  now  progressing  as  to  the  transportation  of  animal  food  to 
the  great  Eastern  markets.  Heretofore  live  cattle  were  transported  to, 
and  slaughtered  at,  the  places  of  consumption.  This  so-called  home- 
slaughtering  interest  has  within  the  past  few  years  experienced  great 
competition  with  the  slaughterers  of  cattle  in  the  far  West,  who  have 
brought  their  meats  to  the  Eastern  market  in  refrigerator-cars.  The 
great  question  now  is:  Which  is  the  better  way,  and  by  which  method  are 
the  public  interests  served  the  best,  as  well  as  the  sanitary  condition  of 
this  important  article  of  food  most  improved  ? 

There  can  be  no  doubt  that,  while  this  controversy  lasts,  the  consumer 
has  already  been  benefited,  and  the  transportation  of  live  cattle  has  already 
been  greatly  facilitated  and  improved.  The  quality  of  the  meat  does  not 
depend  upon  the  place  where  the  animal  is  slaughtered,  but  it  does  depend 
upon  the  stafe  of  the  animal's  health  when  it  is  slaughtered.  Let  the 
cattle-cars  be  improved  so  that  cattle  can  be  transported  without  being 
knocked  about  and  bruised,  and  let  them  be  properly  fed  and  watered 
while  in  transit;  after  making  the  long  journey  from  the  far  West,  let 
them  be  well  rested  and  cooled  off  before  slaughtering. 

The  Western  dressed-beef  men  will  also  have  to  be  on  their  mettle  in 
order  to  meet  the  exigencies  of  the  times.  Let  them  keep  their  wild 
prairie  cattle  and  their  scalawags  out  of  the  better  markets,  handle  their 
beef  carefully,  keep  it  subjected  to  a  uniform  temperature  of  about  38* 
Fahrenheit,  discard  all  artificial  preservative  means,  and  all  opponents  to 
their  interests  will  be  bereft  of  argument. 


THE    TABLE. 


OUR  MARKETS. 


OUR  markets  contain  an  abundant  supply  of  poultry  and  game  of  an 
exceptionally  fine  quality.  For  superior  and  palatable  chickens 
we  are  recommended  to  those  raised  about  the  creameries  of  New 
Jersey.  The  hand-fed  geese  and  ducks  of  Rhode  Island  rival  in  flavor 
and  delicacy  the  celebrated  Caneton-de-Rouen,  while  the  American  tur- 
keys are  famous  the  world  over.  To  give  any  adequate  idea  of  the  quan- 
tity of  game  which  comes  from  the  vast  feeding-grounds  of  this  country, 
or  to  enumerate  substantially  every  form  in  which,  during  the  different 
seasons,  game  appears  in  market,  would  require  too  much  space. 

No  game  is  more  highly  prized  or  more  eagerly  sought  after  in  Europe 
than  our  American  canvas-back  ducks,  grouse  and  wild  turkeys.  It  has 
become  part  of  our  history  that  during  the  late  war  twenty  thousand 
turkeys  were  shipped  by  one  firm  in  New  York  City  to  supply  a  Thanks- 
giving dinner  to  an  army  ;  while  at  present  so  plentiful  is  the  supply  that 
but  a  few  days  would  be  required  to  secure  double  that  number. 

Near  Rhode  Island,  on  one  farm  of  about  fifty  acres,  twenty  thou- 
sand geese,  and  as  many  ducks,  are  fattened  annually  for  market.  In 
Vermont  and  other  cold  localities  during  December,  when  turkeys  are 
full  grown  and  fattest,  hundreds  of  tons  of  them  are  dressed,  frozen  hard 
in  boxes,  and  preserved  in  that  condition  for  use  in  the  spring  and  sum- 
mer months;  when  freshly  killed,  turkeys  are  tough  and  unpalatable. 
Unless  well  experienced,  the  purchaser  would  do  better  to  leave  the 
selection  of  poultry  and  game  to  some  reliable  dealer,  rather  than  depend 
upon  "  signs,"  which  are  at  times  deceiving. 

Spring  chickens  appear  in  market  about  May  ;  those  hatched  in  incu- 
bators come  somewhat  earlier.  They  are  very  small,  weighing  about  a 
pound  each,  and  improve  in  flavor  and  richness  as  they  increase  in  size. 
Tender  chickens  may  be  had  almost  the  whole  year,  but  they  are  not 
plentiful  during  the  spring  months. 

Capons  are  good  from  December  until  April. 

Young  turkeys  are  first  killed  in  September  ;  they  are  full  grown  and 
fattest  in  December,  and  remain  good  until  spring,  when  they  are  super- 
seded by  frozen  turkeys. 

Geese  and  ducks  are  first  brought  to  market  in  June,  and,  if  they  have 
been  properly  fed,  are  a  great  delicacy.  They  may  be  had  through  the 
summer,  autumn,  and  winter  months.  Geese  are  called  "green"  until 
they  are  three  or  four  months  old. 

Guinea-fowls  are  best  in  summer  and  autumn,  when  young  and  fat. 

Squabs  are  in  market  the  whole  year. 


OUR  MARKETS. 


The  laws  for  killing  and  selling  game  vary  somewhat  in  the  different 
States,  and  sometimes  in  the  different  counties  of  the  same  State.  Refer- 
ence is  made  principally  in  regard  to  the  New  York  City  markets.  So 
great  are  the  facilities  for  forwarding  quickly  by  rail  and  steamer,  that 
supplies  of  game  are  easily  obtained  from  long  distances  ;  and  birds  killed 
in  southern  Texas,  or  other  remote  places,  may  be  served  perfectly  fresh 
on  New  York  tables  a  few  days  later.  The  flight  of  birds  is  greatly 
controlled  by  the  weather.  An  early  or  late  season,  or  a  wet  or  dry  one, 
or  even  a  cold  wave,  may  hasten  or  retard  them,  and  make  game  plentiful 
or  scarce,  fat  or  poor  ;  but  an  abundant  supply  of  all  kinds  of  game  in  its 
best  condition  is  generally  to  be  had  in  the  months  it  is  in  season,  as 
follows  : 

Ruffed  grouse,  commonly  called  partridges,  are  in  season  from  Sep- 
tember i  to  February  i. 

Pinnated  grouse,  commonly  called  prairie-chickens,  from  September 
I  to  February  i. 

Quails,  from  November  i  to  February  i. 

Woodcock  are  in  the  market  from  August  i  to  February  i,  and  are 
fattest  in  October. 

English  snipe  appear  in  the  spring,  and  again  in  the  autumn,  when  they 
are  in  their  best  condition,  and  are  to  be  had  in  smaller  quantities  during 
the  winter. 

Yellow-legged  snipe,  robin  or  red-breasted  snipe,  dowicher  and  black- 
breasted  or  winter  snipe,  also  common  snipe,  are  abundant  in  the  spring, 
and  again  from  July  through  October,  when  they  are  best. 

Upland,  grass,  or  gray  plover  are  in  market  through  the  spring  and 
summer  months,  and  are  fattest  in  August  and  September. 

Doe-birds  are  to  be  had  a*  about  the  same  time.  They  are  plover  of  a 
larger  size,  and  are  considered  not  inferior  to  any  other. 

Golden  plover,  or  frost-birds,  are  plentiful  in  the  spring,  and  are  in  fine 
condition  in  September  and  October. 

Sora,  or  Virginia  rail,  are  best  in  September  and  October. 

Reed-birds,  or  rice-birds,  become  very  fat  in  August  and  September. 
When  found  among  the  reeds  of  New  Jersey  they  are  called  reed-birds, 
and  rice-birds  when  from  the  wild  rice-fields  of  the  South. 

Rabbits  and  hares  are  in  season  from  November  i  to  February  i. 

Venison  is  in  market  from  August  i  to  January  i  only,  and  is  good 
during  that  time. 

Antelope  may  be  generally  had  through  the  autumn  and  winter 
months. 

Wild  pigeons  appear  in  the  spring  and  autumn,  but  no  longer  in  such 
immense  numbers  as  formerly.  It  is  only  possible  to  obtain  them  for 
market  when  their  "  nestings"  are  near  a  railroad,  which  facilitates  their 
quick  shipment.  The  young  birds  (wild  squabs),  taken  from  the  nest, 
make  a  most  delicious  broil. 

Wild  ducks,  swan,  geese,  and  brant  are  in  season  from  September  r 
to  May  i.  The  choicest  of  these  are:  canvas-back,  mallard,  teal,  red- 


THE    TABLE. 


head,  widgeon,  wood,  brant,  cygnet  or  young  swan,  goose  when  young 
and  fat. 

English  pheasants,  English  hares,  and  Scotch  grouse  are  to  be  found 
in  the  New  York  markets  in  excellent  condition  during  the  winter  months. 

The  wild  mongrel  goose,  which  appears  in  our  markets  about  Christ- 
mas-time, is,  like  the  canvas-back  duck,  considered  as  one  of  the  greatest 
luxuries,  and  exclusively  American. 

The  far-famed  canvas-back  duck  is  also  an  exclusively  North  American 
species.  Closely  resembling  in  appearance  and  habits  the  red-head  of 
America  and  the  pochard  of  Europe,  it  is  still  quite  distinct  from  and 
superior  to  both  these  species  in  the  excellence  of  its  flesh.  It  is  found 
throughout  North  America,  from  the  Arctic  Ocean  to  Central  America,  on 
the  interior  waters  and  on  both  shores.  Chesapeake  Bay  is  the  most 
noted  ground  for  canvas-back  ducks  in  the  country,  but  they  are  espe- 
cially abundant  in  Southern  California.  They  breed  on  the  ponds,  rivers, 
and  lakes,  from  Oregon  to  the  more  extreme  northern  portions  of  the  con- 
tinent. The  canvas-back  is  without  doubt  the  most  sought  after  and 
widely  known  of  all  our  ducks,  and  in  localities  where  it  can  obtain  the 
root  of  the  Vallisneria  spiralis  (called  by  some  tape-grass,  and  by  others, 
incorrectly,  wild  celery),  the  food  to  which  it  owes  the  peculiarly  delicate 
flavor  for  which  it  is  so  famous.  As  a  highly  prized  delicacy,  it  stands 
without  a  rival.  When,  however,  it  is  obliged  to  content  itself  with  a  diet 
chiefly  of  animal  food,  or  is  not  properly  handled  in  the  kitchen,  it  becomes 
merely  a  very  ordinary  table  bird.  The  Vallisneria  is  not  found  on  the 
Pacific  Coast,  but  in  many  parts  of  the  interior,  and  especially  in  the 
Chesapeake  Bay.  The  canvas-back  being  an  excellent  and  strong  diver, 
brings  from  the  bottom  the  Vallisneria  by  the  roots  ;  these  it  bites  off  and 
swallows, while  the  red-head,  black-head,  and  other  ducks  feed  on  the  refuse 
grass,  or  occasionally  a  root  snatched  from  the  canvas-back.  At  times 
the  water  is  covered  with  grass  thus  pulled  up.  By  the  middle  of  Decem- 
ber the  canvas-back  becomes  so  fat  as  to  have  been  known  to  burst  open 
in  the  breast  in  falling  on  the  water.  In  New  Orleans  it  is  called  "  canard 
cheval."  The  canvas-back  is  covered  somewhat  like  the  red-head,  but 
there  is  no  reason  for  the  confusion  which  exists  in  the  minds  of  so  many 
people  regarding  the  two  species.  A  careful  comparison  of  the  following 
descriptions  of  the  two  birds  will  indicate  well-marked  differences  by 
which  they  may  always  be  distinguished.  The  cook  of  a  Buffalo  gentle- 
man, when  asked  if  she  knew  the  difference  between  a  red-head  and  a 
canvas-back  replied,  "To  be  sure!  one  has  the  head  of  a  fool!"  (meaning 
the  canvas-back). 


CANVAS-BACK. 


RED-HEAD. 


Feathers  of  the  head  short  and  Feathers  of  the  head  rather 
smooth.  Male  with  head  and  neck  long,  giving  it  a  puffy  appearance, 
of  deep  chestnut  color,  the  former  Male  with  head  and  neck  chest- 
sometimes  quite  blackish.  Fore  nut  red.  Fore  parts  of  body, 
parts  of  body, wings  and  tail,  black,  wings  and  tail,  black,  under  parts 


OUR   MARKETS. 


under  parts  white  ;  back  and  sides 
whitish,  waved  with  black,  but 
the  white  predominates,  and  the 
black  lines  are  faint  and  much 
broken  up.  Female  everywhere 
duller  in  color  than  the  male. 

Bill  entirely  greenish -black, 
longer  than  head,  nearly  as  long 
as  middle  toe  (without  claw),  nar- 
row, high  at  base,  and  nostrils 
medium. 

Iris  red. 

The  weight  of  a  pair  of  good 
fat  canvas-back  ducks  with  feathers 
on  will  average  six  pounds. 


white  ;  back  and  sides  whitish, 
waved  with  black,  the  dark  waved 
lines  unbroken.  Female  every- 
where duller  in  color  than  the 
male. 

Bill  dull  blue,  with  a  black  belt 
across  the  end,  shorter  than  the 
head,  shorter  than  the  middle  toe 
(without  claw),  broad,  depressed  ; 
nostrils  within  its  basal  half.  Al- 
ways to  be  distinguished  from 
other  ducks  by  shape  of  the  bill. 

Iris  yellow. 

The  weight  of  a  pair  of  good 
fat  red-head  ducks  with  feathers 
on  will  average  five  pounds. 

The  red-head  duck  is  found  in  greater  or  less  numbers  throughout 
North  America,  on  the  Atlantic  and  Pacific  coasts,  breeding  in  high  north- 
ern latitudes,  and  frequenting  in  winter  the  southern  portions  of  the  con- 
tinent as  far  as  Mexico.  The  red-head  is  not  common  on  the  coasts  of 
New  England.  During  the  winter  months  it  abounds  considerably  al-ong 
the  south  shore  of  Long  Island,  and  is  extremely  abundant  from  this 
point  south,  especially  at  Chesapeake  Bay  and  Currituck.  Its  flesh  is 
excellent  and  when  it  is  enabled  to  feed  on  the  well-known  Vallisneria  is 
almost  fully  equal  in  point  of  flavor  to  that  of  the  canvas-back.  The  diet 
of  the  red-head  is  by  preference  vegetable,  but  in  default  of  a  sufficiency 
of  food  of  this  nature,  they  will,  like  other  ducks,  eat  frogs,  tadpoles,  and 
various  mollusks.  In  the  West  they  feed  largely  on  corn  and  wheat, 
which  they  glean  from  the  fields,  and  on  wild  oats,  the  seed  of  the  water- 
lily,  and  roots  and  leaves  of  other  aquatic  plants. 


THE    TABLE. 


VARIETIES    OF   FISH   TO    BE   FOUND    IN 

THE    MARKETS    DURING    THE 

DIFFERENT    MONTHS. 


JANUARY. 

Live  codfish  \Gadus  morrhua~\.  Haddock  \Melamogramus  agle  finus\. 
Cusk  \Brosmius  brosme\  ;  this  belongs  to  the  cod  family,  and  although 
very  little  known,  is  an  excellent  table  fish.  Hake  \Phycis  chuss\  ;  this  is 
another  of  the  codfish  family,  but  inferior  to  any  of  the  other  varieties. 
Halibut  \Hypoglossus  -vulgaris}.  Small  chicken  halibut  \Hypoglossus  vul- 
garis}. Striped  bass  \Roccus  lineatus}.  Eels  \_Arguilla  vulgaris\.  Lobsters 
\_Homarus  Americanus\\  very  scarce,  and  in  poor  condition.  Fresh  salmon 
\Oncorhynckus  chouichd\  ;  these  salmon  are  caught  in  the  Columbia  River, 
Oregon,  all  the  year  round,  and  are  shipped  in  refrigerator-cars,  and 
received  daily  in  the  New  York  markets.  Frozen  salmon  [Salmo  salar\\ 
caught  in  the  Restigouche  River  in  July,  and  kept  in  freezers.  Turbot 
\Platysomatichthys  hippoglossoides\,  coming  from  Newfoundland,  are  occa- 
sionally in  market  during  this  month.  Frost-fish,  sometimes  called  torn- 
cods  \_Microgdus  tomcod\.  Frozen  fresh  mackerel  [Scomber  scombrus]. 
Frozen  Spanish-mackerel  [Scomber  omarus],  Pompano  [Trachynotus  caro- 
linus]  ;  a  few  occasionally  in  market,  coming  from  Pensacola,  Florida. 
Red-fish,  or  channel  bass  \Scioena  ocellata],  caught  in  Florida.  Sheep's-head 
\Diplodus  pobatocephahis\  from  Florida.  Grouper  \Epinephelus  moriq^, 
from  Pensacola  ;  a  very  good  fish  for  boiling,  somewhat  like  the  red- 
snapper,  but  the  meat  is  of  a  finer  grain.  Red-snapper  [Lutjanus  Black- 
fordii\  has  become  a  staple  article  in  our  markets  during  the  winter. 
They  weigh  from  two  pounds  upward,  as  much  as  twenty  pounds  each. 
It  is  good  either  boiled  or  baked,  but  most  epicures  prefer  it  baked.  In 
selecting  a  fish,  care  should  be  taken  not  to  buy  one  that  weighs  over  eight 
pounds,  as  anything  larger  than  that  is  apt  to  be  tough  and  lacking  in 
flavor.  Shad  [Clupea  sopidisima],  caught  in  the  St.  John's  River,  in  Florida, 
are  to  be  had  nearly  every  day  during  this  month.  Frozen  bluefish 
[Pomatomus  saltatrix\,  preserved  by  being  kept  in  freezers  since  the  pre- 
vious fall.  Herring  [Clup'ea  harengus\  from  Nova  Scotia.  Skate,  or  ray- 
fish  [Plerroplatea  maclura].  The  demand  for  this  fish  increases  every  year. 
The  American  people  begin  to  appreciate  its  many  excellences.  Probably 
the  annual  dinners  of  the  Ichthyophagous  Club,  at  which  this  fish  is 
always  served,  have  materially  increased  the  popularity  and  demand  for 
this  fish.  Rainbow  trout  [Salmo  irrided].  These  fish  were  first  marketed 
during  the  winter  of  1885  and  1886,  and  they  are  one  of  the  notable  exam- 


VARIETIES   OF  FISH, 


pies  of  fish-culture,  as  the  following  brief  history  will  show.  Six  years 
ago  Professor  Spencer  F.  Baird,  then  Commissioner  of  Fish  and  Fisheries 
for  the  United  States,  received  a  lot  of  eggs  of  the  rainbow  trout  from 
California.  He  presented  five  hundred  of  them  to  the  South  Side  Club, 
who  have  one  of  the  most  complete  fish-cultural  establishments  in  this 
State.  These  eggs  were  hatched  and  the  fish  raised  in  the  preserves  of 
the  Club,  where  they  increased  to  such  an  extent  that  the  Club  decided  to 
send  their  surplus  to  market,  and  they  have  become  very  popular,  and 
sell  readily  at  one  dollar  and  twenty-five  cents  per  pound.  The  open 
season  for  these  trout  is  from  April  to  September.  Salmon-trout,  frozen 
[Salvelimis  namaycusJi\.  Whitefish,  frozen  [Coregonus  dupeiformis\.  Pick- 
erel \Esox  reticulatus\  weighing  from  half  a  pound  to  ten  pounds  each, 
are  very  good  during  the  winter  months.  Wall-eyed  pike  [Sticostedium 
vitreuni\.  Catfish  {Ictalurtis  punctatus].  Smelts  [Osmerus  mordax}  are 
received  from  different  parts  of  the  East  and  North  during  this  month. 
The  choicest  come  from  Maine  and  Massachusetts!  Those  coming  from 
Canada  are  always  frozen,  and  are  inferior,  and  sold  at  a  very  low  price. 
Green  turtle.  Diamond-back  terrapin.  Prawns,  from  South  Carolina. 
Scallops.  Oysters.  The  following  are  the  best  in  this  month :  Blue 
Points,  Shrewsbury s,  East  Rivers,  and  Mill  Ponds.  Hard  crabs.  Crab- 
meat,  fresh  picked.  Whitebait.  Finnan  haddie.  Smoked  salmon. 
Smoked  halibut.  Best  boneless  dried  codfish. 

FEBRUARY. 

Live  codfish.  Haddock.  Halibut.  Striped  bass.  Eels.  Live  lob- 
sters. Fresh  salmon.  Frost-fish.  Fresh  Spanish-mackerel  are  found 
occasionally  in  market,  coming  from  Pensacola,  Florida.  Pompano. 
Sheep's-head.  Red-fish,  or  channel  bass.  Grouper.  Red-snapper.  White 
perch  [Rocctis  Americanus},  from  Long  Island  ;  one  of  the  best  pan-fish 
that  is  found  in  market.  Smelts,  green,  from  Maine,  Massachusetts,  and 
Rhode  Island,  and  frozen  smelts  from  Canada.  During  the  latter  part  of 
the  month  very  choice  smelts  are  received  from  Long  Island.  These  fish 
are  large,  and  are  considered  the  best  of  all  varieties  of  smelts  received. 
Shad.  During  the  latter  part  of  the  month  they  begin  to  come  from  North 
Carolina.  These  fish  are  oftentimes  large,  weighing  six  pounds  each,  and 
in  flavor  are  equal  to  those  taken  in  the  Connecticut  River.  Herring. 
Skate,  or  ray-fish.  Salmon-trout.  Whitefish.  Yellow  perch  [Perca  Amer- 
icana]. Pickerel.  Wall-eyed  pike.  Catfish.  Green  turtle.  Terrapin. 
Prawns.  Scallops.  Oysters.  Codfish  tongues.  Soft  shell  crabs  during 
this  month  are  in  excellent  condition,  and  are  considered  one  of  the  most 
seasonable  shell  fish  in  market  at  this  time.  Hard  crabs.  Whitebait. 
Crab-meat,  fresh  picked.  Finnan  haddie.  Smoked  salmon.  Boneless 
dried  codfish.  Smoked  halibut. 

MARCH. 

Live  codfish.  Haddock.  Halibut.  Striped  bass.  Chicken  Halibut. 
Eels.  Live  lobsters.  Salmon,  from  the  Columbia  River.  During  the 


IO  THE    TABLE. 


latter  part  of  the  month  a  few  fish  are  received  from  Nova  Scotia,  weigh- 
ing about  eight  pounds  each,  and  are  called  Kennebec  salmon  by  the 
tradesmen,  although  no  salmon  are  caught  either  in  the  Penobscot  or 
Kennebec  rivers,  Maine,  until  about  the  ist  of  May.  Large  flounders 
[Pseudopleuronectes  Americanus],  suitable  for  making  fillet  of  sole.  Spanish- 
mackerel.  Pompano.  Sheep's-head.  Red-snapper.  Grouper.  Shad  are 
abundant  this  month  from  North  Carolina,  and  about  the  25th  or  3Oth  of 
March  they  make  their  first  appearance  in  the  North  or  Hudson  River. 
Herring.  Skate,  or  ray-fish.  Sturgeon  \Acipencer  sturio\.  Salmon-trout. 
Whitefish.  Yellow  perch.  Pickerel.  C\sco[Coregonus artedi].  Catfish.  Wall- 
eyed pike.  Green  turtle.  Terrapin.  With  the  month  of  March  closes  the 
terrapin  season,  as  after  the  ist  of  April  it  seems  to  be  univerally  con- 
ceded that  the  weather  is  too  warm,  and  terrapin  are  not  relished,  nor 
does  the  palate  crave  them.  Soft  shell  clams  are  still  excellent  this  month. 
Prawns.  Scallops.  Oysters.  Those  known  as  East  Rivers,  caught  on 
the  north  shore  of  Long  Island,  are  considered  best  in  this  month.  Crab- 
meat,  fresh  picked.  Smoked  haddock.  Smoked  salmon.  Smoked  halibut. 
Smoked  mackerel. 

APRIL. 

Live  codfish.  Haddock.  Halibut.  Striped  bass.  Chicken  halibut. 
Eels.  Live  lobsters.  Tomcods.  Salmon,  fresh  from  the  Columbia  River. 
Salmon,  fresh  from  Nova  Scotia.  Flounders.  White  perch.  Fresh  mack- 
erel. About  the  first  part  of  April  mackerel  make  their  appearance  on 
our  coast,  oftentimes  in  enormous  numbers,  and  are  sold  in  the  markets 
at  prices  so  low  as  to  make  them  the  cheapest  food  of  the  season.  Span- 
ish-mackerel and  pompano  are  occasionally  in  the  market  from  Pensacola, 
Florida.  Kingfish  [Mentidrrus  nebulosus\  ;  a  few  come  into  market  from 
North  Carolina.  Sheep's-head,  from  North  Carolina.  Smelts  ;  with  the 
close  of  this  month  the  fish  goes  out  of  season.  Red-snapper  are  to  be 
found  in  market  up  to  the  isth  of  April.  Sea  bass  [Serranus  atrarius]  ; 
a  few  occasionally  come  into  market  from  Charleston,  S.  C.  Shad  increase 
in  abundance  from  the  North  and  Hudson  rivers.  Skate,  or  ray-fish. 
Bluefish  \Pomatomus  saltatrix]  ;  a  few  make  their  appearance,  caught  on 
the  Florida  coast.  Brook-trout  [Salvelinus  fontinalis].  The  open  season 
for  this  fish  commences  April  i.  Salmon-trout.  Whitefish.  Pickerel. 
Cisco.  Wall-eyed  pike.  Catfish.  Green  turtle.  Prawns.  Crayfish  [As- 
tacus  fluviatilus~\  are  found  during  this  month  in  the  markets  ;  they  are 
caught  in  the  Potomac  River.  Scallops  ;  with  the  close  of  this  month 
they  are  out  of  season.  Oysters  are  generally  better  during  the  month  of 
April  than  at  any  other  time  of  the  year,  but,  according  to  custom,  with 
the  close  of  this  month  the  oyster  season  ends.  Fresh  frogs'  legs  during 
the  latter  part  of  this  month  are  taken,  and  begin  to  make  their  appear- 
ance in  market  at  prices  of  about  sixty  to  seventy-five  cents  per  pound. 
Codfish  tongues.  Hard  crabs.  Crab-meat.  Whitebait.  Smoked  had- 
dock. Smoked  salmon.  Smoked  halibut. 


VARIETIES   OF  FISH.  \  \ 


MAY. 

Codfish  during  this  month  is  apt  to  be  poor,  as  no  live  fish  are 
brought  to  the  New  York  markets.  It  is  mostly  fish  caught  off  Nan- 
tucket  and  repacked  in  Boston,  and  from  there  shipped  to  New  York. 
Haddock  ;  the  same  applies  to  this  fish  as  to  the  cod.  Halibut  is 
in  excellent  condition  this  month,  both  large  fish  for  steaks,  and  small 
chicken  halibut  for  dinner  fish.  Striped  bass.  Eels.  Lobsters.  Black- 
fish  \_Teutogo  onitis].  Salmon  from  Restigouche  make  their  appear- 
ance about  the  2Oth  of  May.  Oregon  salmon  continue  to  come  during 
this  month,  although  not  in  as  good  order  as  in  previous  months. 
Large  flounders  for  fillet  of  sole  are  excellent  this  month.  Fresh  mack- 
erel. Spanish-mackerel  and  pompano  from  Pensacola,  Florida.  A  few 
come  to  market  from  North  Carolina  during  this  month.  Butter-fish 
[Stromateus  triacanthus~\  make  their  appearance  in  the  market  this  month. 
Weakfish  [Cyonosdon  regale}  plenty  and  cheap.  Kingfish  from  Long 
Island  make  their  appearance  during  this  month  in  the  markets,  and  are 
an  excellent  fish,  growing  better  each  month  till  October,  when  they  go 
out  of  season.  Sheep's-head  ;  a  few  make  their  appearace  from  Long 
Island.  Porgies  \Stenotomtts  chrysops~\,  from  Long  Island.  Sea  bass  during 
this  month  are  abundant  from  Narragansett  Bay.  Shad  from  Connecticut 
is  probably  at  its  best  this  month.  There  is  no  doubt  that  shad  from 
this  river  possesses  a  flavor  superior  to  all  others.  Shad  from  the  North 
River  begin  to  get  soft  and  are  not  in  good  condition.  Bluefish;  there  are  a 
few  weighing  one  and  a  half  to  two  pounds  each  in  market.  Squid  [Loligo 
pealcci\  This  is  an  article  of  food  that  Spaniards  and  Italians  think  a  great 
deal  of,  but  it  is  very  little  used  by  American  people  as  yet.  It  has  been 
introduced  to  the  American  public  by  the  dinners  of  the  Ichthyophagous 
Club,  which  is  composed  of  a  few  gentlemen  connected  with  the  leading 
newspapers,  and  some  eminent  scientific  men,  whose  object  is  to  cultivate 
a  taste  and  demand  for  those  varieties  of  fish  which  are  not  generally  sup- 
posed to  be  good  edible  food.  Brook-trout  under  the  existing  law  come 
into  market  on  April  I.  Probably  the  finest  flavored  trout  found  on 
this  continent  are  the  wild  brook-trout  taken  in  the  streams  of  Long 
Island.  Cultivated  brook-trout  that  are  raised  in  ponds  and  preserves 
depend  very  much  upon  the  character  of  their  food  as  to  what  the  flavor 
will  be.  Trout  that  are  fed  entirely  upon  chopped  liver  are  usually  flat 
and  insipid  to  the  taste.  But  trout  that  are  fed  upon  small  minnows  or 
other  fish-food,  such  as  clams,  larvae  of  insects,  and  small  fish  of  any 
kind,  are  always  more  delicate  in  flavor.  Salmon-trout  and  whitefish  ;  a 
few  are  found  in  market  this  month,  but  during  warm  weather  it  is  very 
difficult  to  obtain  them  in  New  York  City  markets  in  prime  condition. 
Carp  {Cyprinus  carpia}.  These  fish  are  now  making  their  appearance  in 
our  markets  in  considerable  quantities,  having  been  introduced  into  this 
country  through  the  instrumentality  of  Professor  Spencer  F.  Baird,  late 
United  States  Fish  and  Fisheries  Commissioner,  some  eight  years  ago. 


12  THE    TABLE. 


They  have  been  distributed  in  nearly  every  State  of  the  Union,  and  in  the 
Southern  States  have  grown  larger,  and  are  found  in  better  condition,  than 
they  are  in  Germany,  where  the  parent  fish  came  from.  The  market  is 
principally  supplied  now  with  fish  caught  in  the  Potomac  River,  weighing 
from  two  to  fifteen  pounds  each,  and  are  selling  at  present  for  twenty-five 
cents  a  pound  ;  but  in  the  course  of  a  few  years  there  is  no  doubt  that 
these  fish  will  be  sold  for  from  ten  to  twelve  cents  a  pound.  Green  turtle. 
Frogs'  legs.  Crayfish  during  this  month  come  from  Wisconsin.  They 
are  of  very  fine  flavor,  and  are  the  best  that  are  found  in  this  country. 
Prawns  from  South  Carolina.  Crab-meat,  fresh  picked.  Soft  crabs  grow 
more  abundant  during  this  month,  and  are  in  excellent  condition.  A  very 
choice  smoked  fish  is  in  season  this  month,  called  the  roe  herring,  and  by 
some  of  the  grocers  under  various  names,  such  as  bloaters,  Burlington 
herring,  etc. 

JUNE. 

Codfish  may  be  had,  but  not  in  good  condition.  Haddock  may  be  had, 
but  not  in  good  condition.  Halibut.  Striped  Bass.  Eels.  Lobsters. 
Fresh  salmon  from  the  Kennebec  and  Penobscot  rivers,  Maine,  and  from 
the  Restigouche  and  other  rivers  in  Canada,  are  very  abundant  this 
month,  and  are  to  be  had  at  the  lowest  price  during  the  season,  selling 
oftentimes  as  low  as  fifteen  cents  per  pound  by  the  whole  fish.  Large 
flounders  for  fillet  of  sole.  Blackfish.  Fresh  mackerel.  Pompano.  Span- 
ish-mackerel. Weakfish.  Butter-fish.  Kingfish.  Sheep's-head.  Porgies. 
Sea  bass.  Sturgeon.  Shad  from  the  Connecticut  River  are  still  in  good 
condition,  but  with  the  close  of  this  month  go  out  of  season.  Bluefish  are 
larger,  sometimes  weighing  four  to  six  pounds  each,  and  are  improving  in 
quality.  Carp.  Skate,  or  ray-fish.  Black  bass  \Micr -opterus  dolomiei\  are 
in  season  from  the  ist  of  June  until  the  ist  of  January.  This  is  a  very 
choice  table  fish;  probably  one  of  the  best  of  the  fresh  water  fishes. 
Crayfish.  Frogs'  legs.  Soft  crabs.  Crab-meat.  Whitebait. 

JULY. 

Cod.  Haddock.  Halibut.  Striped  bass.  Eels.  Lobsters.  Kennebec 
salmon.  Pompano.  Restigouche  salmon.  Large  flounders  for  fillet  of 
sole.  Blackfish.  Fresh  mackerel.  Spanish-mackerel.  Butter-fish;  this 
is  a  small,  sweet  pan-fish.  Weakfish.  Kingfish.  Sheep's-head.  Porgies. 
Sea  bass.  Bluefish.  Moonfish  \_Choetodipterus  faber}.  This  fish  is  some- 
what similar  in  appearance  to  the  sheep's-head,  and  is  a  very  fine  boiling  or 
baking  fish.  Squid.  Skate.  Brook-trout.  Black  bass.  Green  turtle. 
Crayfish.  Prawns.  Frogs'  legs.  Soft  crabs.  Whitebait. 

AUGUST. 

Cod.  Haddock.  Halibut.  Striped  bass.  Eels.  Lobsters.  Resti- 
gouche salmon.  Kennebec  salmon.  Large  flounders  for  fillet  of  sole. 
Fresh  mackerel.  Spanish-mackerel.  Bonito  \Sarda  mediterraned\.  This 
fish  is  sometimes  sold  through  the  country  as  Spanish-mackerel,  but  it  is 


VARIETIES   OF  FISH. 


a  very  inferior  fish  as  compared  with  the  Spanish-mackerel.  Crevalle 
\Caranx  hippos].  This  fish  is  sometimes  sold  as  pompano,  but  is  a  very 
inferior  fish,  as  the  pompano  is  one  of  the  choicest  fishes  that  we  have  in 
market.  Butter-fish.  Tilefish  \_Lopholatilus  chamaelconticeps].  This  fish 
was  first  discovered  in  our  waters  by  the  United  States  Fish  Commission 
in  1880.  It  is  very  brilliant  in  color,  but  the  meat  is  very  coarse-flaked, 
and  somewhat  resembling  the  haddock  in  appearance  and  flavor.  Lafa- 
yette [Liostomus  xanthurus\  a  small  fish  weighing  about  a  quarter  of  a 
pound  each,  and  a  very  desirable  pan-fish.  Sea-robins  \Prionotus  palmipes\. 
This  fish  is  found  very  plentifully  at  this  season  of  the  year  in  the  waters 
of  Long  Island,  and  was  first  introduced  as  a  table  fish  by  the  Ichthyo- 
phagous Club  some  five  years  ago.  It  is  a  very  fair  pan-fish.  Sea  bass. 
Kingfish.  Sheep's-head.  Porgies.  Bluefish.  Moonfish.  Squid.  Skate. 
Brook-trout.  Black  bass.  Catfish.  Green  turtle.  Crayfish.  Prawns. 
Frogs'  legs.  Soft  crabs.  White-bait. 

SEPTEMBER. 

Codfish.  Haddock.  Halibut.  Striped  bass.  Lobsters.  Eels.  Sal- 
mon from  Nova  Scotia.  During  this  mcnth  the  salmon  advance  very  much 
in  price,  and  with  the  close  of  the  month  fresh  salmon  caught  on  the 
Atlantic  coast  go  out  of  season.  Large  flounders  for  fillet  of  sole.  Black- 
fish.  Fresh  mackerel.  Spanish-mackerel.  During  this  month  the  Spanish- 
mackerel  are  in  their  best  condition,  being  fat  and  of  delicate  flavor.  Cero 
\Scomberom0rus  caballa\.  A  large  fish,  weighing  from  six  to  twenty  pounds 
each,  resembling  the  Spanish-mackerel  in  appearance,  but  not  so  fine 
flavored.  Crevalle  \Caranx  hippos].  Pompano.  Butter-fish.  Tilefish. 
Weakfish.  Lafayette.  Porgies.  Squid.  Smelts  make  their  appearance 
for  the  first  time  in  the  season  during  this  month.  Red-snapper  are  to  be 
found  in  market  this  month,  the  first  of  the  season.  Grouper  ;  a  fish 
somewhat  resembling  the  red-snapper  in  form,  but  of  a  darker  red  color, 
and  similar  in  flavor  to  the  red-snapper,  and  by  a  great  many  people 
thought  to  be  superior  to  the  red-snapper.  Sea  bass.  Skate.  Bluefish 
are  in  better  condition,  and  in  their  prime  during  this  month.  Salmon- 
trout.  Pickerel.  Whitefish.  Catfish.  Wall-eyed  pike.  Carp.  Green 
turtle.  Crayfish.  Prawns.  Frogs'  legs.  Scallops  begin  to  come  into  market 
at  this  time,  but  are  not  quite  so  good  as  they  are  a  month  later.  Hard 
crabs.  Whitebait.  Soft  crabs  are  in  better  condition  and  of  better  flavor 
during  this  month  than  at  any  other  time  of  the  year.  Moonfish.  Butter- 
fish.  Bonito,  Sea-robins. 

OCTOBER. 

Codfish  ;  during  the  latter  part  of  this  month  codfish  are  brought  alive 
to  the  market.  Haddock.  Halibut.  Striped  bass.  Eels.  Lobsters. 
Blackfish.  Columbia  River  salmon  commence  to  come  into  market  at  this 
time.  These  salmon  are  what  are  known  as  the  steel-head  variety  \Salmo 
gardneri].  They  are  not  as  fine  flavored  nor  as  much  esteemed  as  those 
that  are  called  chinooks,  which  come  earlier  in  the  season.  Large 


14  THE    TABLE. 


flounders  for  fillet  of  sole.  Fresh  mackerel.  Cero.  Spanish-mackerel. 
Pompano.  Weakfish.  Kingfish.  Sheep's-head.  Grouper.  White  Perch. 
Smelts.  Red-snapper.  Sea  bass.  Bluefish.  Black  bass.  Salmon-trout. 
Whitefish.  Yellow  perch.  Pickerel.  Cisco.  Wall-eyed  pike.  Green 
turtle.  Carp.  Terrapin  are  caught  during  every  month  in  the  year,  but 
are  not  considered  good  for  the  table  until  the  weather  is  cold,  and  with 
the  month  of  October  are  first  used  on  the  table.  Crayfish.  Prawns. 
Frogs'  legs.  Hard  crabs.  Soft  crabs  are  to  be  found  in  market  usually 
up  to  the  loth  of  October.  White-bait.  Scallops.  Redfish,  or  spotted 
bass.  This  is  a  Southern  fish,  and  is  somewhat  similar  in  flavor  to  the 
striped  bass,  but  not  quite  so  good. 

NOVEMBER. 

Live  cod.  Haddock.  Halibut.  Striped  bass.  Eels.  Lobsters.  Sal- 
mon. Cusk.  Blackfish.  Fresh  mackerel.  Redfish,  or  spotted  bass. 
Grouper.  White  perch.  Smelts.  Red-snapper.  Skate.  Black  bass. 
Salmon-trout.  Whitefish.  Yellow  Perch.  Pickerel.  Cisco.  Shad.  For 
the  past  two  or  three  years,  during  the  month  of  November,  shad  have 
been  taken  off  the  coast  of  Massachusetts  in  the  nets  along  with  the  mack- 
erel. These  shad  are  large,  weighing  five  pounds  each,  and  are  very  fat 
and  of  excellent  flavor.  Bluefish.  This  month  usually  closes  the  bluefish 
season,  but  during  the  months  of  December,  January,  and  February  they 
are  found  in  market,  but  always  are  fish  that  have  been  preserved  by 
freezing.  Masquallonge  \Esox  nobilier}.  This  fish  weighs  from  four  to 
twenty  pounds  each,  and  is  of  the  pickerel  family,  and  considered  the 
most  superior  in  flavor  to  all  the  pickerels.  Wall-eyed  pike.  Catfish. 
Green  turtle.  Terrapin.  Crayfish.  Prawns.  Scallops.  Frogs'  legs. 
Hard  crabs.  Whitebait. 

DECEMBER. 

Live  cod.  Haddock.  Halibut.  Striped  bass.  Eels.  Lobsters.  Co- 
lumbia River  salmon.  Large  flounders  for  fillet  of  sole.  Turbo't.  These 
fish  are  caught  in  extreme  Northern  waters.  They  are  somewhat  similar 
in  flavor  to  the  chicken  halibut,  but  are  black  upon  both  sides.  They  are 
of  a  very  peculiar  flavor.  Tomcods,  or  frost-fish.  A  small  fish  weighing 
about  one-fourth  of  a  pound  each  ;  very  sweet,  and  a  desirable  pan-fish. 
Cusk.  Blackfish.  Grouper.  Smelts.  Mullet  \_Mugil  albula],  A  Southern 
fish,  sweet  and  oily,  and  a  good  pan-fish.  Red-snapper.  Skate.  Shad  are 
received  during  this  month  from  St.  John's  River,  Florida.  Black  bass. 
Salmon  -  trout.  Whitefish.  Yellow  perch.  Pickerel.  Masquallonge. 
Cisco.  Wall-eyed  pike.  Green  turtle.  Terrapin.  Crayfish.  Frogs'  legs. 
Prawns.  Scallops.  Hard  crabs.  Soft  crabs.  This  is  a  different  variety 
of  crab  than  is  found  in  the  summer ;  it  is  very  much  smaller,  and  of  a 
brown  color ;  not  equal  in  flavor  to  the  soft  crab  found  during  the 
summer. 


VEGETABLES. 


VEGETABLES. 


VEGETABLES  are  grown  to  such  an  extent  in  the  South,  and  also  in 
hot-houses  in  the  North,  that  we  may  enjoy,  even  in  the  coldest 
winter  weather,  nearly  every  variety. 

The  growing  of  vegetables  in  the  South  for  Northern  markets  received 
its  impetus  through  an  incident  which  happened  in  a  then  well-known 
resort  in  New  York.  A  party  of  gentlemen,  among  them  a  steward  on 
one  of  the  Southern  steamers,  were  seated  one  day  in  January  con- 
versing, when  the  steward,  who  was  in  the  habit  of  bringing  mint  with  him 
for  this  particular  resort,  ordered  a  mint-julep;  this  order,  at  that  time  of 
the  year,  created  a  little  surprise,  especially  to  one  of  the  party,  who  was 
a  dealer  in  vegetables.  However,  the  matter  was  explained,  and  the 
dealer  arranged  with  the  steward  to  bring  him  some  mint,  together  with 
whatever  vegetables  he  could  get,  on  each  of  his  Northern  trips.  The 
demand  for  them  increased  so  fast  that  a  great  many  growers  commenced 
to  raise  vegetables,  so  that  the  business  has  grown  to  vast  proportions. 

The  following  information  may  be  useful  to  those  who  wish  to  know 
at  what  season  of  the  year  certain  vegetables  may  be  had,  and  also  where 
they  may  be  had  in  their  prime. 

Asparagus.  The  consumption  of  asparagus  has  grown  so  much  dur- 
ing the  past  few  years,  partly,  perhaps,  through  the  recommendation  of 
physicians,  that  it  might  be  well  here  to  give  an  idea  as  to  where  and 
when  it  is  grown.  It  first  makes  its  appearance  in  market  from  the 
middle  of  February  until  the  middle  of  March,  according  to  the  condition 
of  the  weather. 

Occasionally  it  may  be  had  during  the  winter  from  hot-houses,  but  of 
inferior  quality.  The  first  of  out-door  growth  comes  from  Charleston, 
S.  C.,  where  there  are  a  number  of  very  large  beds,  and  where  it  is  grown 
very  successfully,  both  as  to  quality  and  quantity.  It  is  shipped  from 
there  to  Baltimore,  Washington,  Philadelphia,  and  New  York,  arriving  at 
the  latter  place  by  express  in  a  little  less  than  forty-eight  hours  after 
cutting.  Although  North  Carolina  is  growing  more  every  year,  the  next 
location  where  it  is  raised  in  quantities  for  market  is  Norfolk,  Va.,  the  quality 
being  of  the  best.  We  now  reach  our  own  vicinity — Oyster  Bay  and  New 
Jersey.  The  former  place  has  long  had  the  reputation  of  raising  the  finest 
asparagus,  but  as  a  great  many  of  their  beds  are  getting  old,  and  not 
receiving  the  proper  attention,  they  are  fast  losing  their  prestige  to 
Jersey,  where  they  are  growing  more  and  more  every  year,  and  of  the 
very  finest  quality.  Asparagus  may  be  had  at  its  best  from  the  ist  of 
May,  until  the  ist  of  June;  after  this  time  it  commences  to  run  out  until 
July  first,  when  cutting  is  stopped.  The  demand  has  been  so  great  for 


1 6  THE    TABLE. 


the  past  few  years  that,  although  more  and  more  is  raised  every  year,  the 
price  advances  instead  of  getting  less,  and  for  the  large  "  Colossal  "  or 
"  Delmonico  "  asparagus  immense  prices  are  paid. 

French  artichokes  may  be  had  all  the  year  round;  the  quality  and 
size  depend  on  the  condition  of  the  weather  during  their  growth.  Most 
of  the  supply  is  from  France,  but  occasionally  from  California  and  the 
South. 

Jerusalem  artichokes  appear  from  the  ist  of  October  until  June;  they 
are  always  good. 

String  beans  can  be  had  from  the  middle  of  February  until  December; 
they  are  in  their  prime  during  the  spring  and  fall  months.  Occasionally 
we  receive  them  in  December  and  January  from  Havana,  but  they  are  not 
first-class. 

Lima  beans,  which  are  seldom  shipped  from  the  South,  can  be  had 
from  August  until  frost  sets  in;  they  are  always  good. 

Beets  all  the  year   round;  best  in  spring'and   summer. 

Cabbage  all  the  year  round;  always  good.  The  first  new  cabbage 
comes  from  Florida  in  March.  During  the  winter  large  quantities  of 
cabbages  are  imported  from  Denmark. 

Carrots  all  the  year;  the  small  young  ones  appearing  in  the  spring. 

Chives  can  be  had  all  the  year  round. 

Cucumbers  all  the  year  round.  In  the  winter  we  get  them  from  the 
hot-houses  around  Boston;  they  are  of  the  very  finest  quality,  although 
rather  expensive. 

Cauliflower  all  the  year  round;  we  have  them  in  January,  February, 
and  March  from  England  and  France,  and  in  April  and  May  from  the  hot- 
houses on  Long  Island.  They  are  of  fine  quality  at  all  seasons  except 
during  summer. 

Celery  may  be  had  in  every  month  but  May  and  June,  but  is  best 
during  the  cold  weather.  It  is  being  extensively  raised  in  Kalamazoo, 
Mich.,  for  the  past  three  or  four  years;  and  as  they  raise  it  much  earlier 
than  we,  and  of  good  quality,  it  will  not  be  long  before  we  have  it  all 
the  year  round. 

Chervil  may  be  had  all  the  year  round,  but  is  usually  poor  during 
warm  weather. 

Chicory  we  have  from  August  until  March;  best  during  fall  and  winter 
months;  occasionally  during  February  and  March;  a  fine  quality  comes 
from  France. 

Corn  or  winter  salad  (called  by  the  French  doucette,  and  by  the  Germans 
fetticux)  from  September  until  warm  weather  sets  in.  It  is  purely,  as  its 
name  indicates,  a  winter  salad,  as  it  never  grows  in  the  summer. 

Cress  all  the  year  round;  best  in  the  spring. 

Dandelion  from  January  i  to  June. 

Escarolle  salad  from  August  until  March. 

Egg-plant  all  the  year  round ;  scarce  during  winter. 

Garlic  all  the  year  round ;  in  large  quantities  for  the  past  two  or  three 
years  during  May,  June,  and  July,  from  New  Orleans. 


VEGETABLES.  \  7 


Herbs,  such  as  thyme,  sage,  sweet  basil,  borage,  dill,  lavender, 
sweet-fennel,  sweet-marjoram,  rosemary,  summer-savory,  tansy,  etc., 
may  be  had  green  in  the  summer  and  fall,  and  dry  during  the  balance 
of  the  year. 

Kohl-rabi  from  May  until  November. 

Knot  celery  from  September  until  May. 

Leeks  all  the  year  round. 

Lettuce  can  be  had  all  the  year  round.  In  the  winter  it  comes  from 
the  hot-houses  of  Boston,  Providence,  Long  Island,  and  Jersey,  but  princi- 
pally from  Providence,  as  that  city  for  the  past  few  years  has  made  a 
business  of  growing  lettuce  for  the  New  York  market.  It  is  best  in  the 
fall  and  spring.  It  is  almost  impossible  to  grow  good  lettuce  in  the 
summer,  for,  should  it  head  at  all,  the  warm  weather  would  rot  it. 

Mint  can  be  had  nearly  all  the  year  round;  scarce  during  December 
and  January. 

Mushrooms  can  be  had  all  the  year  round;  they  are  raised  principally 
in  cellars  and  hot-houses  on  Long  Island,  and  the  demand  for  them 
increases  yearly.  The  people  are  gradually  getting  over  the  fear  they 
once  had  of  the  poisonous  toad-stools,  of  which,  by  the  way,  there  is  no 
danger  now,  as  the  mushrooms  are  carefully  picked  and  sent  to  market 
by  men  who  understand  the  business  They  are  scarce  during  the  very 
warm  weather. 

Oyster-plant  can  be  had  from  September  until  June. 

Okra  appears  all  the  year  round;  in  the  winter  and  spring  it  comes 
from  Havana. 

Parsley  all  the  year  round. 

Onions  may  be  had  all  the  year  round. 

Green  peppers  all  the  year  round.  In  winter  we  get  them  from 
Havana. 

Potatoes  all  the  year  round.  There  need  be  but  little  fear  of  a  potato- 
famine.  During  the  past  few  years,  when  our  own  crop  has  been  light, 
large  quantities  were  imported  from  England,  Ireland,  Scotland,  and 
Germany.  The  first  new  potatoes  come  from  Bermuda  about  April  i. 

Sweet  potatoes  from  August  until  June. 

Peas  from  March  until  November. 

Parsnips  from  September  until  June. 

Pumpkins  from  September  until  February. 

Romaine  salad  can  be  had  in  the  spring  and  fall. 

Radishes  all  the  year  round;  they  are  very  scarce  in  hot  weather. 

Rhubarb  from  February  until  July. 

Brussels-sprouts  from  October  until  April.  We  import  the  very 
finest  from  France  during  March  and  April,  but  our  growers  are  improv- 
ing in  raising  them  from  year  to  year,  and  we  hope  before  long  to  rival  the 
French. 

Kale-sprouts  from  November  until  June. 

Shallots  all  the  year  round.     They  are  green   in  spring  and  summer 
and  can  be  had  dry  during  winter. 
2 


1 8  THE    TABLE. 


Spinach  all  the  year  round;  it  is  covered  up  in  the  early  winter  to 
keep  it  from  freezing,  but  occasionally  during  extreme  cold  weather  the 
cold  reaches  it,  when  it  is  impossible  to  cut  it,  which  makes  it  scarce  and 
high  in  the  markets. 

Sorrel  can  be  had  all  the  year  round;  it  is  raised  mostly  by  French 
gardeners. 

White  and  yellow  summer-squash  from  April  until  October. 

Marrow-squash  all  the  year  round,  except  May  and  part  of  June; 
they  are  used  quite  generally  to  make  pies  instead  of  pumpkins. 

Tomatoes  can  be  had  all  the  year  round,  except  December  and  part 
of  January.  The  first  new  ones  come  from  Key  West;  they  are  of 
excellent  quality. 

White  and  ruta-baga  turnips  can  be  had  all  the  year  round. 

Estragon  appears  from  March  until  December. 


WATER-MELONS  AND  MUSK-MELONS. 


WATER-MELONS  first  make  their  appearance  in  market  about  the 
first  of  July,  and  can  be  had  until  the  middle  of  October.  Un- 
like the  musk-melon,  they  are  of  a  rather  hardy  nature,  and 
after  the  melon  has  grown  on  the  vine,  the  changes  in  temperature,  or  rain, 
have  little  effect  on  them.  The  first  in  market  come  from  Florida,  and  as 
the  season  advances  we  get  them  from  further  North,  until  New  Jersey  is 
reached.  More  melons  are  raised  in  Georgia  than  in  any  other  State,  and  of 
far  better  quality.  The  best  variety  to  be  relied  on,  as  to  quality,  is  known 
as  the  "  Gem." 

Musk-melons,  although  raised  in  nearly  all  parts  of  the  country  where 
the  climate  will  admit,  are  seldom  shipped  to  New  York  from  any  distance 
further  than  North  Carolina,  as  a  musk-melon,  in  order  to  be  of  good  fla- 
vor, must  be  ripened,  or  nearly  so,  on  the  vine.  When  ripe  they  are 
so  easily  cracked  or  mashed  that  they  would  not  stand  transportation. 
For  the  past  two  or  three  years,  a  few,  of  a  rather  hard-rind  variety,  but 
of  excellent  flavor,  have  been  shipped  from  New  Orleans,  but  with  only 
partial  success,  as  the  cost  of  transportation  and  the  loss  are  so  great  that 
it  hardly  pays.  We  often  hear  the  remark,  "  I  have  not  eaten  a  good 
melon  this  season."  This  can  be  easily  explained. 

A  melon  is  of  a  very  sensitive  nature,  and  the  delicious  flavor  is  destroyed 
by  rain  or  cold  weather.  A  melon-patch  from  which  we  get  finely  flavored 
melons  to-day,  may  be  ruined  (as  to  flavor)  for  a  few  days,  by  a  heavy 
rain-storm  ;  for  the  melon  absorbs  water  like  a  sponge.  When  we  have 
hot  nights  and  no  rain,  we  have  perfect  melons.  Invariably,  it  is  during 
this  kind  of  weather  that  they  are  most  appreciated.  Melons  first  appear 
about  the  middle  of  July,  and  last  until  cold  weather. 


HOW  TO  SET  A   TABLE. 


HOW  TO  SET  A  TABLE. 


TO  set  a  table  seems,  perhaps,  very  easy,  but  to  set  it  properly  and 
tastily  is  not  such  an  easy  matter.  The  advice  herewith  given  may 
prove  advantageous  to  many. 

Place  the  table  in  the  centre  of  the  dining-room,  under  the  chandelier, 
and  see  to  it  that  it  is  perfectly  steady  ;  that  is  to  say,  that  there  is  no 


G 


A— Plates. 

B— Flowers: 

C — Sherry. 

D — Sauterne. 

E— Fruits. 

F— Cakes. 

G— Celery. 

H— Radishes. 

I  —Black  and  Red  Pepper. 

K— Salt  Cellars. 


i — Green  Glass  for  Sauterne. 

2 — Glass  for  Sherry. 

3— Red  Glass  for  Rhine  Wine. 

4— Glass  for  Champagne. 

5— Glass  for  Latour. 

6— Glass  for  Chambertin. 

7— Glass  for  Water. 


danger  of  its  being  shaken  while  the  dinner  is  in  progress.  Should  it  not 
rest  firmly,  perhaps  an  old  relic,  in  the  shape  of  a  Bland  Dollar,  could  be 
made  serviceable  by  placing  it  under  one  of  the  feet.  See  to  it  that 
-there  is  plenty  of  space  between  each  cover  ;  it  is  annoying  to  come  in 
contact  with  every  move  of  your  neighbor. 

A  table  for  six  persons  should  be  six  feet  long.  Take  a  woolen  cloth 
.and  put  it  over  the  table,  and  then  place  a  linen  cloth  on  top  of  it  ;  this 
will  deaden  the  noise  of  plates  and  glasses. 

Flowers  should  never  be  absent  from  the  table  when  you  have  guests  ; 
they  can  be  procured  at  all  seasons.  A  large  basket  or  bouquet  should  be 
placed  in  the  centre  of  the  table  ;  a  large  bouquet  on  the  right  side  for 
each  lady,  and  a  small  boutonntire  for  each  gentleman,  also  on  the  right 
side  of  the  cover. 


2O  THE    TABLE. 


On  each  side  of  the  centre-piece  place  a  fruit-stand,  nicely  arranged 
with  the  choicest  fruits  of  the  season.  Next  to  this  place  a  compotier  with 
assorted  cakes.  Place  celery,  olives,  or  radishes  symmetrically  in  the 
space  that  is  left  between  the  centre  and  the  covers.  Fish-knives,  soup- 
spoons, and  oyster-forks  must  be  placed  on  the  right  side  of  the  plate, 
and  the  fork  on  the  left  side.  If  desired,  place  fancy  pieces  on  the  table, 
(pieces  months};  but  as  the  foregoing  items  pertain  only  to  a  dinner  for  six 
persons  it  would  crowd  out  much  available  space.  The  diagram  on  the 
preceding  page  will  illustrate  the  arrangement  of  the  glasses  on  the  table. 

Napkins  can  be  arranged  in  various  styles  and  figures  ;  into  flowers  or 
any  other  desired  form.  The  latest  and  most  fashionable  way  is  to  arrange 
them  folded  plainly,  so  as  to  show  the  monogram  of  the  family.  A  small 
salt-cellar  should  be  placed  at  each  cover,  to  avoid  asking  the  servant  for  it. 

Menus,  either  printed  or  written,  should  be  placed  at  each  cover.  It 
is  not  a  breach  of  etiquette  to  refuse  a  course  you  do  not  desire  ;  by  know- 
ing what  is  coming,  you  can  with  propriety  refuse  a  course,  and  take  the 
next  one. 

About  ten  minutes  before  commencing  dinner,  fill  the  decanters  with 
Sauterne  and  with  sherry,  and  place  the  same  on  the  table,  as  in  diagram, 
marked  C  and  D. 


HOW  TO  SERVE  MEALS. 


NEARLY  every  family  of  means  is  in  the  habit  of  giving  a  few  dinners 
to  its  friends  during  the  year.  As  a  matter  of  course,  the  mem- 
bers of  the  family  are,  in  return,  invited  to  "  dine  out." 

If  you  invite  your  friends  to  a  dinner,  you  should  not  wish  them  to 
go  away  dissatisfied.  After  a  varied  experience  of  many  years,  both  in 
this  country  and  in  Europe,  the  author  feels  that  no  apologies  are  neces- 
sary if  he  endeavors  to  enlighten  our  epicures  and  dinner-givers  as  to  how 
to  arrange  and  serve  a  fine  dinner,  from  commencement  to  close,  after  the 
manner  of  the  French. 

It  should  not  be  forgotten  that  much  depends  upon  the  appearance  of 
the  table,  and  the  manner  of  serving  the  courses.  In  fact,  more  success 
can  be  attained  by  studied  attention  to  the  room,  the  table,  and  the  serv- 
ing of  the  courses,  than  in  the  preparation  of  costly  viands. 

On  entering  a  dining-room,  the  first  object  which  strikes  the  eye  is  the 
table.  If  the  table  is  void  of  flowers,  and  other  side  decorations,  includ- 
ing olives,  radishes,  and  celery,  tastefully  arranged  napkins  and  wine- 
glasses, an  impression  is  given  of  a  boarding-house  table.  On  the  contrary, 
when  you  see  a  beautifully  decorated  and  artistically  arranged  table,  the 
heart  is  immediately  gladdened. 

A  proper  regard  should  be  given  to  the  comfort  of  the  guests  as 
regards  temperature.  Have  the  room  neither  too  cold  nor  too  warm;  the 


HOW  TO  SERVE  MEALS.  21 

temperature  should  never  exceed  sixty  degrees.  The  dining-room  should 
be  well  aired  before  dinner  commences.  Great  care  should  be  taken  that 
the  dinner  be  served  very  hot.  Noises  with  plates  and  glasses  should 
be  avoided. 

There  is  as  much  system  in  serving  a  fine  dinner  as  there  is  in  running 
a  railroad,  or  in  any  other  business.  French  dinners  are  generally  served 
in  three  main  courses,  viz.,  Releves,  Entries,  and  Rotis ;  all  the  rest  are 
considered  side  courses.  It  depends  entirely  on  the  taste  of  the  host  as 
to  how  many  main  courses  he  desires  served.  The  author  would  suggest 
two  relevJs,  three  entries,  and  one  or  two  rotis;  this  could  be  made  an 
elaborate  dinner. 

Naturally,  what  you  shall  serve  will  depend  entirely  on  what  there  is 
in  market  at  the  season.  For  instance,  you  cannot  serve  brook-trout 
in  January,  or  canvas-back  duck  during  the  months  of  June,  July,  August, 
or  September.  However,  the  very  best  in  the  market  should  invariably 
be  selected. 

Care  should  be  taken  to  have  the  wines  at  the  right  temperature. 
Sherry,  Sauterne,  Chablis,  and  Rhine  wines  should  always  be  served  cold. 
Champagne  should  be  served  very  cold,  almost  at  the  freezing-point. 
Bordeaux  and  Burgundy  should  be  kept  twelve  hours  before  dinner  in  a 
room  at  a  temperature  of  seventy  degrees.  Servants. should  be  instructed 
not  to  fill  the  glasses  more  than  three-fourths  full;  for  guests  are  in  dan- 
ger of  soiling  their  dresses,  and,  again,  it  is  not  considered  good  form. 

The  following  is  a  fair  menu  for  a  New  Year's  dinner,  with  the 
necessary  instructions  how  to  serve  it: 

Blue  Point  Oysters,  298.  Haut  Sauterne. 

SOUPS. 

Cream  of  Asparagus,  70. 
Consomme"  Royale,  107.  Amontillado. 

HORS  D'CEUVRE. 

Radishes,  292.  Olives. 

Timbales  a  1'Ecossaise,  261. 

RELEVES. 

Bass  a  la  Regence,  305. 
Potatoes  a  la  Windsor,  1008.  Rauenthaler-Berg. 

Fillet  of  Beef,  larded  a  la  Parisienne,  514. 
Saddle  of  Mutton,  currant  jelly,  666.  Pommery  Sec. 

ENTREES. 

Sweetbreads,  larded  a  la  Colbert,  617. 
Terrapin  a  la  Maryland,  397.  Chateau  Latour. 

SORBET. 

Kirfich  Punch,  1305. 

R<3TIS. 

Canvas-back  Ducks,  874. 
Celery,  Mayonnaise  Salad,  1042.  Chambertin. 

ENTREMETS. 

Artichoke  Bottoms,  897.  French  Peas,  977. 

String  Beans,  948. 

SWEET   ENTREMETS. 

Plum  Pudding  a  1'Anglaise,  1163. 

ICES. 

Vanilla,  1271.  Pistache,  1275. 

Fruit.  Cakes. 

Coffee,  1349. 

Cordials. 


22  THE    TABLE. 


To  begin  with  the  oysters  or  clams:  place  some  finely  chopped  ice  on 
each  soup-plate,  with  a  small  fancy  napkin  on  top.  Arrange  the  oysters 
or  clams  nicely  on  top  of  each  plate,  with  a  piece  of  lemon,  and  serve. 
With  this  course  serve  also  Haut  Sauterne.  It  is  understood  that  the 
oysters  or  clams  are  to  be  served  after  all  the  guests  are  seated.  It  should 
be  made  a  rule  never  to  remove  any  plates  while  some  of  the  guests  are 
still  eating.  When  all  have  finished,  remove  the  oyster-plates  and  leave 
dinner-plates  in  their  stead;  then  serve  the  soup.  The  servant  is  expected 
to  present  a  plate  of  each  kind  to  each  guest,  and  ask  which  is  preferred. 
Serve  sherry  with  the  soup.  Always  serve  the  plates  on  the  right  side, 
and  remove  on  the  left.  Serve  timbales.  First  put  a  spoonful  of  sauce 
on  each  plate,  and  then  the  timbale;  at  the  same  time  you  are  serving  the 
timbale,  remove  the  cold  plates  and  serve  the  fish.  Put  the  fish  on  the 
plates,  then  the  sauce,  with  a  few  potatoes  on  the  same  plate.  Serve 
Rauenthaler-Berg.  Remove  the  plates  and  serve  fillet  of  beef,  which 
should  be  cut  in  small,  even  slices.  Put  the  sauce  on  the  plate,  and  then 
the  fillet.  Place  the  artichokes  on  the  same  plate.  Serve  Pommery  Sec 
with  this  and  with  the  other  course.  Remove  the  plates  and  serve  saddle 
of  mutton.  Cut  the  loin  of  the  saddle  lengthwise,  and  then  crosswise, 
and  serve  with  a  little  gravy  and  a  spoonful  of  string-beans  on  the  same 
plate.  When  this  course  is  finished,  serve  the  sweetbreads.  Put  the 
sauce  first  on  the  plate,  as  with  the  fillet,  with  a  spoonful  of  peas.  With 
this  serve  Chateau  Latour.  The  next  course,  terrapin,  should  be  served 
in  a  very  hot  tureen.  Before  serving,  add  a  little  fine  sherry;  mix  well, 
and  give  each  guest  a  small  portion.  Serve  more  Chateau  Latour  with 
this  course. 

After  this  comes  sorbet.  This  can  be  served  in  glasses  or  in  shells; 
for  instance,  take  six  lemons  or  six  small  oranges,  cut  off  the  tops,  take 
the  soft  parts  out  of  them,  and  in  them  place  the  sorbet.  Arrange  them 
on  cold  dessert-plates,  decorated  with  small  fancy  napkins  or  fancy  paper. 
While  the  guests  are  enjoying  the  sorbet,  remove  sherry,  Sauterne,  and 
Hock  glasses,  no  matter  if  empty  or  full.  (Replace  knives  and  forks 
before  serving  the  sorbet.) 

Now  come  canvas-back  ducks.  Before  serving,  place  them  for  a 
moment  before  the  host,  so  that  all  the  guests  can  see  them.  Cut  off  only 
the  breasts,  and  serve  with  a  little  of  the  gravy  and  a  small  piece  of  fried 
hominy,  on  very  hot  plates;  then  pass  around  the  currant  jelly.  You  can 
serve  a  whole  breast  or  a  half  one;  however,  during  a  hearty  dinner,  a 
half  one  is  preferable;  this  is  entirely  at  the  disposition  of  the  host.  Serve 
celery  salad  with  mayonnaise  dressing  on  separate  dessert-plates,  with 
forks,  and  then  serve  Chambertin. 

When  this  course  is  finished,  remove  all  side  dishes,  casters,  and  salt 
and  pepper  cruets,  and  leave  nothing  on  the  table  but  flowers,  fruits,  and 
cakes.  Clean  the  table  neatly  with  a  brush  or  napkin,  and  then  place 
dessert  spoons  and  forks  at  each  cover.  Serve  plum  pudding  the  same  as 
omelette  au  rum.  Pour  the  rum  over  the  pudding,  spread  powdered 
sugar  on  top,  and,  with  a  spoon,  keep  pouring  the  burning  liquid  over  it 


HOW  TO  SERVE  MEALS.  23 

until  it  ceases  to  burn.  Then  cut  in  slices  and  serve,  putting  some  of  the 
liquid  on  each  plate. 

Vanilla  and  pistache  ice-cream  should  be  served  on  cold  dessert-plates 
with  fancy  paper  underneath,  and  with  dessert  spoons  and  forks.  Serve 
the  cakes  with  the  ice-cream. 

When  this  course  is  finished,  serve  to  each  guest  a  finger-bowl,  with  a 
thin  slice  of  lemon  in  the  water.  Small  cups  for  coffee  should  be  passed 
at  the  same  time.  Fruits,  nuts,  and  raisins  come  next.  It  is  customary 
with  some  old  American  families  to  introduce  at  this  course  a  bottle  of 
very  old  Madeira  wine;  but  this  is  certainly  not  necessary. 

Now  comes  the  last,  the  coffee,  which  must  be  served  fresh  and  very 
hot,  for  the  preparation  of  which  the  author  refers  you  to  page  381.  At 
the  same  time  serve  cordials,  and  the  dinner  will  be  completed. 


MENUS  FOR  EVERY  DAY  IN  THE  YEAR. 


EXPLANATORY     NOTE. 

While  these  menus  are  Dimple  and  complete,  it  is  not  supposed  that  they  can  always  be 
carried  out  in  detail.  They  will,  however,  furnish  suggestions  to  house-keepers  who  are  daily 
perplexed  with  the  question,  "What  shall  we  have  for  breakfast,  luncheon,  and  dinner?"  The 
number  placed  after  each  dish  refers  to  the  recipe  showing  how  the  dish  is  prepared.  The 
menus  are  arranged  so  as  to  be  used  foi  any  year.  New  Year's,  1890,  will  begin  on  a  Wednes- 
day instead  of  a  Tuesday,  as  here  printed;  in  that'  case,  use  the  New  Year's  menu  and  then  turn 
to  the  first  Thursday  in  January  and  proceed  in  regular  order.  Should  you  come  out  uneven 
at  the  end  of  the  month,  through  skipping  some  days  at  the  first,  turn  back  again  to  the  begin- 
ning. For  instance  should  Thursday  be  the  2yth  of  January,  instead  of  the  last,  as  punted,  turn 
back  to  the  first  Friday  in  January,  and  proceed  until  the  month  is  completed.  Special  menus 
have  been  prepared  for  New  Year's  Day,  Washington's  Birthday.  Fourth  of  July,  Thanksgiving 
Day,  and  Christmas. 


NEW     YEAR'S    DA  Y. 


Tuesday,  January  — . 

Breakfast.  Cuncljeon. 

Eggs  a  FAurore,  444.  Stuffed  Deviled  Crabs,  370. 

Boiled  Haddock,  Cream  sauce,  352,  181.  Chicken  Saute  a  la  Marengo,  771. 

Lamb  Chops,  maison  d'or,  683.  Sweet  Potatoes  Soufflees,  1010. 

Potato  Croquettes,  997.  Macaroni  au  Gratin,  955. 

Stewed  Prunes  a  la  General  Dufour,  1330.  Maraschino  Pudding,  1134. 
Wheat  Cakes,  1184. 

0  inner. 

Blue  Point  Oysters,  298.  Haut  Sauterne. 

SOUPS. 

Cream  of  Asparagus,  70. 
Consomme  Royale,  107.  Amontillado, 

HORS  D'CEUVRE. 

Radishes,  292.  Olives. 

Timbales  a  1'Ecossaise,  261. 

RELEVES. 

Bass  a  la  Regence,  305. 
Potatoes  a  la  Windsor,  1008.  Rauenthaler-Berg. 

Fillet  of  Beef,  larded  a  la  Parisienne,  514. 
Saddle  of  Mutton,  currant  jelly,  666.  Pomtnery  Sec. 

ENTREES. 

\  Sweetbreads,  larded  a  la  Colbert,  617. 

Terrapin  a  la  Maryland,  397.  Chateau  Latour. 

SORBET. 

Kirsch  Punch,  1305. 

ROTIS. 

Canvas-back  Ducks,  874. 
Celery,  Mayonnaise  Salad,  1042.  Chambertin. 

ENTREMETS. 

Artichoke  Bottoms,  897.  French  Peas,  977. 

String  Beans,  948. 

SWEET    ENTREMETS. 

Plum  Pudding  a  1'Anglaise,  1163. 

ICES. 

Vanilla,  1271.  Pistache,  1275. 

Fruit.  Cakes. 

Coffee,  1349. 

Cordials. 

25 


26 


THE  TABLE: 


Wednesday,  January  — . 


Breakfast. 


Eggs,  with  brown  butter,  414. 

Fried  Scallops,  Tomato  sauce,  301-205. 

Minced  Lamb  a  1'Anglaise,  688. 

Hashed  Potatoes,  1002. 

Rice  and  Milk,  1177. 

Cuncljeon. 

Lobster  a  la  Bordelaise,  360. 

Mutton  Chops,  Maintenon,  685. 

Potatoes  Chateau,  1009. 

Herring  Salad,  1074. 

Galette,  1221. 


JDinner. 

Oysters,  298. 

Mock  Turtle,  17. 

Celery,  290.  Sardines,  283. 

Fillets  of  Sole,  Joinville,  322. 
Salmi  of  Duck  a  la  Bourgeoise,  829. 

String  Beans,  with  cream,  946. 

Venison  Steak,  Londonderry  sauce,  880. 

Stuffed  Tomatoes,  1023. 

Roast  Veal,  585. 

Escarole  Salad,  1055. 

Nelson  Pudding,  1155. 

Coffee,  1349. 


Thursday,  January  — . 


Breakfast. 

Omelet  Raspail,  467. 

Fish  Balls,  347. 
Beefsteak,  with  Anchovy  butter,  524-146. 

Potatoes  a  la  Rice,  1007. 
Blanc  Mange  a  la  Josephine  Delmonico,  1270. 


Cuncljcon. 


Oyster  Patties,  387. 
Broiled  Kidneys,  with  Bacon,  713. 

Saratoga  Potatoes,  ion. 

Blanquette  of  Veal,  with  Mouilles,  552. 

Strawberry  Tarts,  1117. 


JD  inner. 

Oysters,  298. 

Puree  Crecy,  47. 

Olives.  Radishes,  292. 

Salmon  a  la  Regence,  305. 
Sweetbreads,  with  Spinach,  607. 

Spaghetti  a  PItalienne,  960. 

Mignon  Filets  aux  Pommes  Parisiennes,  515. 

Roast  Chicken,  755. 

Celery  Salad,  1041. 

Almond  Cake,  1224. 

Coffee,  1349. 


Friday,  January  — . 


Breakfast. 

Eggs  a  la  Bourguignonne,  411. 

Whitebait,  301. 
Pig's  Feet  a  la  Boston,  730. 

Succotash,  1022. 
Brioche  a  la  Conde,  1203. 

Cuncljcon. 

Boiled  Skate,  cream  sauce,  325-181. 
Stewed  CalPs  Liver  a  PAlsacienne,  582. 

Oyster-Plant  Poulette,  1019. 

Lobster  Salad  a  la  Plummer,  1062. 

Vermicelli  Pudding,  1142. 


dinner. 


Oysters,  298. 

Cream  of  Asparagus,  70. 

Celery,  290.  Thon,  282. 

Smelts  a  la  Toulouse,  354. 

Braised  Beef  a  la  Flamande,  482. 

Artichokes  a  la  Florentine,  903. 

Chicken  Saute  a  la  Marengo,  771. 

French  Peas. 
Roast  Quail,  with  Watercress,  834. 

Lettuce  Salad,  1057. 

Pie  a  la  Martha  Washington,  1105, 

Coffee,  1349. 


MENUS. 


Saturday,  January  - — . 


Breakfast. 

Ham  Omelet,  462. 

Boiled  Halibut,  butter  sauce,  309-157. 

Chicken  Livers,  with  Bacon,  769. 

Sweet  Potatoes  Soufflees,  1010. 

Cora  Fritters,  965. 

Ctmcljeon. 

Stuffed  Oysters  a  la  Mali,  386. 

Chicken  Pot-pie,  757. 

Anchovy  Salad,  1037. 

Diplomatic  Pudding,  1129. 


JD  inner. 


Clams,  300. 

Pot-au-feu,  54. 

Olives.  Radishes,  292. 

Matelote  of  Eels,  332 
Partridge,  braised  with  Cabbage,  845. 

Stewed  Tomatoes,  1027. 

Calfs  Head  a  la  Poulette,  639. 

Potatoes  a  la  Bignon,  1001 . 

Roast  Mutton,  585. 

Chicory  Salad,  1045. 

Baked  Apple  Dumplings,  1122. 

Champagne  Jelly,  1322. 

Coffee,  1349 


Sunday y  January  — , 


Breakfast. 

Eggs  a  la  Livingstone,  410. 

Picked-up  Codfish,  346. 
Escalops  of  Veal,  Provengale,  573. 

Potatoes  Julienne,  1013. 
Iced  Timbale  of  Rice,  1175. 


Cuncljeon. 


Lobster  a  la  Newburg,  359. 

Chicken  Croquettes  a  la  Perigourdin,  761. 

Hashed  Potatoes  au  Gratin,  1004. 

Macaroni,  with  cream,  954. 

Chocolate  Eclairs,  1243. 


SHnncr. 


Radishes,  292 


Oysters,  298. 
Chicken  a  la  Piemontaise,  63 


Celery.  290 


. 

Blackfish  au  Gratin,  319. 

Minced  Beef  a  la  Catalan,  502, 

Cauliflower,  butter  sauce,  925. 

Boiled  Leg  of  Mutton,  caper  sauce,  651. 

Brussels  iSprouts,  922. 

Romaine  Punch,  1304. 

Roast  Grouse,  852. 

Watercress  Salad,  1072. 

English  Pudding,  1137. 

Stilton  Cheese. 

Coffee,  1349. 


Monday,  January  — . 


Breakfast. 

Omelet,  with  fine  Herbs,  451. 

Lobster  Cutlets,  Victoria,  366. 

Sausages  au  Gastronome,  740. 

Carrots  and  Cream,  927. 

Rice  al'Airolo,  1171. 

£tmcl)eon. 

Broiled  Sardines  on  Toast,  403. 

Hamburg  Steak,  Russian  sauce,  526. 

Potatoes  a  la  Hanna,  1012. 

Chicken  Salad,  1044. 

Apple  Tarts,  1 120. 


EHnncr. 


Clams,  300. 

Brunoise,  2. 

Lyon  Sausage,  286.  Olives 

Smelts  au  Gratin,  356. 
Stewed  Lamb,  with  Peas,  706. 

Potatoes  Soufflees.  1010. 
Croquettes  of  Sweetbreads,  Perigueux,  6191 

String  Beans,  946. 

Squash  a  1'Americaine,  820. 

Barbe  de  Capucine  Salad,  1038. 

Plum  Pudding,  mo. 

Coffee,  1349. 


28                                               THE  TABLE. 

Tuesday,  January  — . 

Breakfast.  Dinner. 

Fried  Eggs,  412.  Oysters,  298. 

Soles  a  la  Horly,  321.  Chicken,  with  Leeks,  68. 

Mutton  Chops,  Soyer,  647.  Radishes,  292.                                      Thon,  282. 

Stewed  Potatoes,  995.  Broiled  Sea  Bass,  maitre  d'hotel,  326. 

Peach  Marmalade,  1331.  Cucumber  Salad,  289. 

Hot  Patties  a  1'Anglaise,  266. 

iTitrtrhonn  Braised  Noix  of  Veal,  Morlaisienne,  635. 

jutncneon.  Stuffed  Egg.plant)  909- 

Lobster  en  Chevreuse,  362.  Roast  Chicken,  755. 

Mignon  Filets  aux  Pommes  Parisienne,  515.  Lettuce,  and  Egg  Salad,  1058. 

Celery  a  la  Bonne  Femme,  928.  Charlottes  Glacees,  1299. 

Apple  PJC,  1083.  Coffee,  1349. 


Wednesday,  January  —. 

Breakfast.  Dinner. 

Eggs  a  la  Tripe,  419.  Oysters,  298. 

Porterhouse  Steak,  with  Watercress,  524.  Consomme  Royal,  107. 

Cold  Boiled  Ham,  722.  Celery,  290.                                               Olives. 

Hashed  Potatoes  au  Gratin,  1004.  Fillets  of  Bass  a  la  Chambord,  343. 

Brioche  Fluttes,  1204.  Croquettes  of  Chicken  a  la  Reine,  758. 

Braised  Beef  a  la  Mode,  479. 

iTmtf  hpfltt  Spinach,  maitre  d'h&tel,  942. 

Roast  Venison,  currant  jelly  sauce,  878. 

Stuffed  Clams,  deviled,  376.  Escarole  Salad,  1055. 

Epigrammes  of  Lamb,  with  chicory,  690.  Savarin  a  1'Anglaise,  1199. 

Macaroni  au  Gratin,  955.  Sherry  Wine  Jelly,  1318, 

French  Pudding,  1139.  Coffee,  1349, 


Thursday,  January  —  . 

Breakfast.  Dinner. 

Scrambled  Eggs,  with  Asparagus  tops,  406.  Clams,  300. 

Broiled  Sardines  on  Toast,  403.  Terrapin,  61. 

Black  Sausages,  with  mashed  Potatoes,  719.     Radishes,  292.  Lyon  Sausage,  286. 

Stewed  Prunes,  1330.  Sheep's-head  au  Gratin,  319. 

Saddle  of  Mutton  a  la  Sevigne,  669. 
Broiled  Fresh  Mushrooms  on  Toast,  916. 

Chicken  Saute  a  la  Parmentier,  773. 
Canape  Lorenzo,  391-  French  Peas. 


Beefsteak  Pie  a  1'Anglaise,  487.  SUr 

Macedoine  Salad,  1063.  Celery'  Mayonnaise  Salad,  1042. 

Rhubarb  Tarts,  «».  Baba  au  Rhum'  12'7' 

Coffee,  1349. 


MENUS. 


Friday,  January  — . 


Breakfast. 

Oyster  Omelet,  452. 

Pork  Andouillettes,  742. 

Mutton  Chops,  maison  d'or,  683. 

Sorrel,  with  Croutons,  974. 

French  Pancake,  1186. 

Cnncljecm. 

Mussels  a  la  Mariniere,  378. 
Duck  a  1'Americaine,  823. 

String  Beans,  947. 
Apple  Charlotte,  1167. 


Sinner. 


Oysters,  298. 
Bisque  of  Crabs,  9. 

Celery,  290.  Olives. 

Broiled  Pompano,  maitre  d'h&tel,  329. 

Cucumber  Salad,  289. 

Tenderloin  Pique  a  la  Bernardi,  523. 

Stuffed  Green  Peppers,  975. 

Calfs  Head  en  tortue,  641. 

Roast  Quail,  834. 

Watercress  Salad,  1072. 

Vanilla  Ice-Cream,  1271. 

Lady-Fingers,  1231 

Coffee,  1349. 


Saturday,  January  — . 


Breakfast. 

Eggs  a  la  Finoise,  424. 

Codfish  a  la  Bonne  Femme,  345. 

Veal  Cutlets  en  Papilottes,  566. 

Mashed  Potatoes  au  Gratin,  998. 

Milan  Cake,  1228. 

Cnnctyeon. 

Crabs  a  la  St.  Jean,  371. 

Chicken  a  la  Maryland,  785. 

Stewed  Tomatoes,  1027. 

Anchovy  Salad,  1037. 

Apricot  Tarts,  1108. 


Sinner. 

Oysters  a  1'Alexandre  Dumas,  299. 

Croute-au-Pot,  n. 

Thon,  282.  Radishes,  292. 

Fillet  of  Soles,  a  la  Hollandaise,  317. 

Potatoes  a  la  Parisienne,  986. 
Shoulder  of  Lamb  Rouennaise,  698. 

Spinach,  with  gravy,  943. 

Sweetbreads  a  la  Bearnaise,  610. 

Roast  Squabs,  816. 

Chicory  Salad,  1045. 

Omelet  Celestine,  477. 

Lemon  Water  Ice,  1279. 

Coffee,  1349. 


Sunday,  January  — . 


Breakfast. 


Sausage  Omelet,  465. 

Fried  Smelts,  tartare  sauce,  301,  207. 

Kidneys,  stewed  with  Madeira,  662. 

Potatoes,  maitre  d'hfttel,  985. 

Preserved  Peaches,  1340. 


£uncl)eon. 


Stuffed  Clams,  376. 

Curry  of  Lamb  a  1'Indienne,  677. 

Spaghetti  au  Gratin,  961. 

Chicken  Salad,  1044. 

Apple  Pie,  meringue,  1103. 


Sinner. 


Oysters,  298. 

Consomme  Deslignac,  108. 
Celery,  290.  Olives. 

Bass  aux  Fines  Herbes,  323. 
Supreme  of  Chicken  a  la  Toulouse,  786. 

Brussels  Sprouts,  922. 

Antelope  Steak,  puree  of  Chestnuts,  890,  882 

Potatoes  a  la  Bignon,  1001. 

Kirsch  Punch,  1305. 

Roast  Beef,  527. 

Escarole  Salad,  1055. 

Diplomatic  Pudding,  1129. 

Gorgon  zolla  Cheese. 

Coffee,  1349. 


THE    TABLE. 


Monday,  January  — . 


Breakfast. 

Eggs  k  1'Aurore,  444. 

Mackerel  aux  Fines  Herbes,  331. 

Minced  Beef  a  la  Prove^ale,  500. 

Sweet  Potatoes  Soufflees,  1010. 

Corn  Fritters,  965. 


SHnner. 


Cuncljeott. 


Broiled  Florida  Shad,  maitre  d'hdtel,  326. 

Cucumber  Salad,  289. 

Beef  Tongue,  with  risotto,  537. 

Macaroni  and  Cream  954. 

Cream  Renvcrsee,  1252. 


Clams,  300. 

Chicken  k  la  Portugaise,  66. 
Radishes,  292.  Celery,  290. 

.    Lobster  au  Curry,  358. 
Pork  Chops,  sauce  piquante,  745. 

Cauliflower,  with  butter,  925. 
Croquettes  of  Chicken  a  la  Reine,  758. 

Stuffed  Lettuce,  953. 

Roast  Turkey,  Cranberry  sauce,  800,  1329. 

Barbe  de  Capucine  Salad,  1038. 

Omelet  Soufflee,  474. 

Kiimmel  Jelly,  1323. 

Coffee,  1349. 


Tuesday,  January  — . 


Breakfast. 


Oatmeal  and  Cream. 

Sardine  Omelet,  468. 

Beefsteak,  Horseradish  sauce,  524-164. 

Mashed  Potatoes,  998. 
German  Pancake,  with  Apples,  1189. 


Cunctyeon. 


Broiled  Pompano,  329. 
Roulade  of  Beef  k  1'Ecarlate,  539. 

Sorrel,  with  eggs,  974. 

Salad  k  1'ltalienne,  1036. 

Peach  Pie,  1092. 


SHnner. 


Oysters,  298. 

Cream  of  Celery,  71. 

Thon,  282.  Radishes,  292. 

Deviled  Crabs,  370. 
Shoulder  of  Lamb,  jardiniere,  696. 

Potatoes  Duchesse,  1006. 
Artichoke  Bottoms,  Florentine,  903. 
Antelope  Chops,  Currant  jelly,  891. 

Beans  Panaches,  950. 
Doe-birds  sur  canape,  838. 

Celery  Salad,  1042. 

Cabinet  Pudding  a  la  Sadi-Carnot,  1 164. 
Coffee,  1349. 


Wednesday,  January 


Breakfast. 

Asparagus  Omelet,  458. 

Minced  Beef  a  la  Catalan,  502. 

Turnips,  with  gravy,  967. 

Rice  k  la  Frangaise,  1180, 


£tmcl) 


eon. 


{Dinner. 


Lobster  k  I'Americaine,  357. 
Sweetbread  Croquettes  k  la  Perigueux,  619. 

Potatoes  Julienne,  1013. 

Stewed  Fresh  Mushrooms,  with  cream,  915. 

Sago  Pudding,  1140. 


Clams,  300. 

Puree  a  la  Parmentier,  44. 

Radishes,  292.  Sardines,  283. 

Broiled  Blackfish,  Shrimp  sauce,  325,  178. 

Civet  of  Hare  a  la  Fran$aise,  893. 

Celery  a  la  Bonne  Femme,  928. 
Mutton  Chops  k  la  Robinson,  682. 

Stuffed  Tomatoes,  1023. 
Roast  Red-head  Ducks,  876. 

Lettuce  Salad,  1059. 

Charlotte  Panachee,  1300. 

Coffee,  1349. 


MENUS. 


Thursday,  January  — . 


Breakfast. 

Eggs,  with  brown  butter,  414. 
Mutton  Hash  a  la  Zingara,  652. 

Lima  Beans,  952. 
Small  Brioches,  1202. 

Cuncljton. 

Oysters  a  la  Poulette,  383. 

Corned  Beef  and  Cabbage,  490. 

Macaroni  Napolitaine,  957. 

Chicken  Salad,  1044. 

Cherry  Tarts,  mi. 


JDiniter. 


Oysters,  298. 
Busecca,  7, 
Celery,  290.  Oliv 

Salmon  a  la  Genoise,  306. 
Boiled  Turkey,  Oyster  sauce,  797. 

Spinach  a  PAnglaise,  940. 

Lamb  Steak,  puree  of  Peas,  716. 

Potatoes  a  la  Parisienne,  986. 

Woodcock  sur  Canape,  871. 

Tomato  Salad,  1070. 

Hot  Savarin,  1198. 

Coffee,  1349. 


Friday,  January  — . 


Breakfast. 

Eggs  a  la  Bennett,  447. 

Fiied  Smelts,  Colbert  sauce,  301,  190. 

Country  Sausages  a  1'Anglaise,  736. 

Beet-roots,  with  cream,  912. 

Stewed  Quinces,  1338. 

Cttttcljeon. 

Stuffed  Lobster  a  la  Diable,  367. 

Stewed  Veal,  Solferino,  628. 

Fried  Egg-plant,  907. 

Tongue  Salad,  1056. 

Caramel  Pudding,  1166. 


?Dmner. 


Oysters,  298. 

Bouillera-Baisse,  i. 

Olives.  Sardines,  283. 

Bass  a  la  Venitienne,  338. 
Beef  Tongue  a  la  Chipolata,  532,  232. 

Stuffed  Green  Peppers,  975. 
Pigeon  Cutlets  a  la  Victoria,  815. 

Potatoes  a  la  Windsor,  1008. 
Saddle  of  Antelope,  Cranberry  sauce,  878,  1329. 

Celery  Salad,  1041. 

Chocolate  Ice-Cream,  1272. 

Vanilla  Eclairs,  1245. 

Coffee,  1349. 


Saturday,  January  — . 


Breakfast. 


Cheese  Omelet,  469. 

Broiled  Spanish-Mackerel,  329. 

Breaded  Veal  Cutlets,  tomato  sauce,  563. 

Broiled  Bacon,  754. 
Rice  au  Lait  d'Amandes,  1170. 


Cmtcl)! 


jecm. 

Oysters  en  Brochette  au  Petit  Sale,  385. 
Broiled  Beefsteak,  with  Watercress,  524. 

Brussels  Sprouts,  922. 

Stewed  Lamb  a  la  Parisienne,  708. 

Apple  Tarts,  1120. 


?Dinner. 

Clams,  300. 

Sorrel,  with  Asparagus  tops,  41. 

Lyon  Sausage,  286.  Celery,  290. 

Fried  Eels,  sauce  tartare,  301,  207. 

Potatoes,  Saratoga,  ion. 

Garnished  Sour-krout,  924. 

Salmi  of  Duck,  with  olives,  827. 

Celery,  with  cream,  929. 

Roast  Leg  of  Lamb,  648. 

Lettuce  Salad,  1057. 

Pineapple  Pudding,  1148, 

Coffee,  1349. 


THE    TABLE. 


Sunday,  January  — . 


Breakfast. 

Eggs  a  la  Meyerbeer,  437. 

Veal  Kidneys,  sauce  madere,  662. 

Stuffed  Pig's  Feet,  732. 

Potatoes  a  la  Rice,  1007. 

Fried  Hominy,  1035. 


£uncl)eon. 

Lobster  Croquettes  a  la  Victoria,  365. 

Broiled  Grouse,  bread  sauce,  854,  162 

Broiled  Fresh  Mushrooms  on  Toast,  916. 

Boiled  Apple  Dumplings,  1127. 


Dinner. 


Oysters,  298. 

Chicken  a  la  Hollandaise,  64. 
Celery,  290.  Radishes,  292, 

Red  Snapper  a  la  Creole,  339. 
Beef  Braised  a  1'Orsini,  481 

Stuffed  Tomatoes,  1023. 
Lamb  Croquettes,  sauce  Robert,  679,  192. 

String  Beans,  945. 

Punch  b.  la  Cardinal,  1306. 

Canvas-Back  Ducks,  Currant  jelly,  874,  1326. 

Chicory  Salad,  1045. 

Iced  Pound  Cake,  1193. 

Pistache  Ice-Cream,  1275. 

Imported  Brie  Cheese. 

Coffee,  1349. 


Monday,  January  — . 


Breakfast. 


Mushroom  Omelet,  460. 

Cold  Bass,  Ravigote  butter,  352,  147 

Hashed  Beef  a  la  Zingara,  652. 

Broiled  Ham,  753. 

Milan  Cake,  1228. 


Ctmcljeon. 


Soft  Clams  a  la  Newburg,  390. 

Chicken  Saute,  with  Tarragon,  774. 

Potatoes  a  1'Italienne,  990. 

Herring  Salad,  1074. 

Baked  Apples,  1 1 24. 


Dinner. 


Oysters,  298. 
Consomme  Celestine,  118. 

Thon,  282,  Celery,  290. 

Terrapin  a  la  Maryland,  397. 

Compote  of  Squabs,  822. 

Fried  Oyster-plant,  1021. 

Veal  Fricandeau  a  la  Morlaisienne,  579. 

Sorrel  au  Gras,  974. 

Roast  Saddle  of  Mutton,  664. 

Tomato  Salad,  1070. 

Pithivier's  Cake,  1225. 

Peach  Marmalade,  1331. 

Coffee,  1349. 


Tuesday )   January  — . 

Breakfast.  Dinner. 


Chicken  Liver  Omelet,  464. 

Broiled  Sardines,  sauce  percillade,  403, 

Hashed  Mutton  au  Gratin,  653. 

Oyster-plant  a  la  Poulette,  1019 

Wheat  Cakes,  1184. 


165 


£unrl)eon. 


Sheep's-head,  sauce  Hollafldaise,  309,  160. 

Beefsteak  Pie  a  I'Americaine,  488. 

Cauliflower  au  Gratin,  926. 

Lemon  Pie,  meringue,  1102. 


Oysters,  298. 

Mulligatawney,  34. 

Tomatoes,  288.  Olives. 

Crawfish  a  la  Bordelaise,  360. 
Piloff  of  Chicken  a  laTurque,  782. 

Succotash,  1022. 
Sweetbreads  Piques  a  la  Financiere,  603. 

Spaghetti  a  1'Italienne,  960. 
Roast  Quails,  with  Watercress,  834. 

Escarole  Salad,  1^55. 

Cocoanut  Pudding,  1147. 

Camembert  Cheese. 

Coffee,  1349. 


MENUS. 


33 


Wednesday,  January  — . 


Eggs  a  la  Valencienne,  421. 

Fried  Frostfish,  sauce  Colbert,  301-190. 

Mignon  Filets  a  la  Bernardi,  512. 

Hashed  Potatoes  au  Gratin,  1004. 

Stewed  Apples,  1332. 


Cuncljeon. 


Crabs &l'Anglaise,  373. 

Hashed  Turkey  en  Bordure,  805. 

Broiled  Tomatoes,  1025. 

Potato  Salad,  1073. 

Farina  Pudding,  1144. 


dinner. 

Clams,  300. 

Beef  a  1'Ecossaise,  6. 

Anchovies,  284.  Celery,  290. 

Smelts  a  la  Toulouse,  354. 
Civet  of  Hare,  poivrade  sauce,  886. 

Stuffed  Cabbage,  919. 
Breast  of  Lamb,  jardiniere,  702. 

Roast  Chicken,  755. 

Watercress  Salad,  1072. 

Orange  Water-ice,  1280. 

Allumettes,  1205. 

Roquefort  Cheese. 

Coffee,  1349. 


Thursday,  January  — . 


Breakfast 

Scrambled  Eggs,  with  Chicory,  409. 

Broiled  Oysters,  382. 

Flat  Sausages,  with  White  Wine,  735. 

Carrots,  with  Cream,  927. 

Brioche  a  laConde,  1203. 

Cunctjeon. 

Oysters  a  la  Mali,  386. 
Irish  Stewed  Mutton,  660. 

Shrimp  Salad,  1067. 
French  Pancake,  with  jelly,  1187. 


Dinner. 


Clams,  300. 

Consomme  au  Vermicelli,  103. 

Celery,  290.  Lyon  Sausage,  286. 

Frogs'  Legs  a  la  Geo.  Merrill,  1372. 

Leg'of  Mutton  a  la  Conde,  649. 

Stuffed  Onions,  970. 
Supreme  of  Chicken  a  la  Toulouse,  786. 

Fresh  Mushrooms  on  Toast,  914. 

Red-head  Duck  a  I'Americaine,  820. 

Lettuce  and  Egg  Salad,  1038. 

Peach  Ice-Cream,  1276. 

Almond  Biscuits,  1235. 

Coffee,  1349. 


Friday,  January  - 


Breakfast 

Tomato  Omelet,  456. 

Black  Bass,  Oyster  sauce,  309,  173. 

Chicken  Livers  en  Brochette,  769. 

Potatoes  a  la  Lyonnaise,  991. 

Waffles  and  Sugar,  1196. 


?Dinner. 


Ctmctyeon. 


Croquettes  of  Salmon  a  la  Victoria,  365,  208. 

Calf's  Head  a  la  Vinaigrette,  640. 

Okra,  stewed  with  cream,  1031. 

Russian  Salad,  1065. 

Bread  Pudding,  1132. 

3 


Oysters  a  1'Alexandre  Dumas,  299. 

Mulligatawney  a  la  Delmonico,  35. 

Olives.  Thon,  282. 

Pompano,  with  fine  Herbs,  331. 
Broiled  Tenderloin,  with  Mushrooms,  496. 

Lima  Beans,  952. 

Chicken  Vol-au-Vent  au  Salpicon  Royal,  810, 

Artichokes  a  la  Barigoul,  897.        [255. 

Roast  Woodcock,  871. 

Chicory  Salad,  1045. 

Iced  Timbale  of  Rice,  1175. 

Swiss  Cheese. 

Coffee,  1349, 


34 


THE    TABLE. 


Saturday,  January  — . 


Breakfast. 

Oatmeal  and  Cream. 

Eggs  a  la  Proven9ale,  422. 

Cod's  Tongues,  black  butter  349. 

Fried  Calf's  Brains,  sauce  tartare,  559. 

Oyster  Plant,  with  butter,  1018. 

Baked  Apples,  1124. 

Ctmcljeon. 

Crabs  a  la  St.  Laurent,  372. 
Broiled  Chicken  on  Toast,  756. 

Brussels  Sprouts,  922. 

Timbales  a  la  Schultze,  263. 

Rum  Omelet,  476 


Dinner. 


Oysters,  298. 
Cream  of  Chicken,  82. 

Anchovies,  284.  Radishes,  292. 

Sheep's-head,  Lobster  sauce,  158. 
Braised  Beef  a  la  Morlaisienne,  478. 

Potatoes  en  Surprise,  1005. 
Lamb  Chops  a  la  Signora,  68 1. 

French  Peas. 

Roast  Partridge,  843. 

Celery  Salad,  1042. 

Charlotte  au  Cafe,  1262. 

Coffee,  1349. 


Sunday,  January  — . 


J3rmkfa0t. 


SHnner. 


Kidney  Omelet,  463. 

Broiled  Shad.,  maitre  d'h&tel,  326. 

Hamburg  Steak,  Madeira  sauce,  526-185. 

Potatoes  Lyonnaise,  991. 

Cream  Renversee,  1252. 


Cuncljeon. 


Truffled  Boned  Turkey,  813. 

Mignon  Filets  a  la  Bohemienne,  513. 

Potatoes  au  Gratin,  1004. 

Shrimp  Salad,  1067. 

Chaussons,  1236. 


Oysters,  298. 

Consomme  Colbert,  120. 

Olives.  Celery,  290. 

Smelts  a  la  Bearnaise,  353. 
Grenadin  of  Veal  a  la  Sevigne,  588. 

Celery,  with  Marrow,  930. 
Fiied  Chicken,  Cream  sauce,  181. 

String  Beans.  948. 

Punch  a  la  Lallah  Rookh,  1308. 

Roast  Doe-birds  a  I'Americaine,  840. 

Escarole  Salad,  1055. 

Peach  Pudding,  1150. 

Gorgonyolla  Cheese. 

Coffee,  1349. 


Monday^  January  — . 


Sreakfast. 

Boiled  Eggs. 

Broiled  Calf's  Liver  and  Bacon,  584. 

Tripe  a  la  mode  de  Caen,  547. 

Potatoes  Lyonnaise   991. 

Stewed  Pears,  1333. 

Ctincljeon. 

Fried  Oysters,  380. 

Veal,  stewed  with  Peas,  631. 

Cauliflower  Salad,  1040. 

Pineapple  Pie,  1087. 


Dinner. 


Clams,  300. 
Julienne,  27. 

Celery,  290.  Radishes,  292. 

Turbot.  sauce  aurore,  309-182. 

Bouchees  a  la  Reine,  270. 

Flageolets,  1365. 

Epigrammes  of  Lamb.with  Asparagus  tops,  690. 
Spaghetti  a  1'Italienne,  960. 

Roast  Bee.,  527. 

Tomato,  Mayonnaise  Salad,  1071. 

Champagne  Jelly,  1322. 

Lady  Fingers,  1231. 

Coffee,  1349- 


MENUS. 


35 


Tuesday,  January  — . 


Breakfast. 


Scrambled  Eggs,  with  truffles,  407. 
Boiled  Haddock,  Cream  sauce,  352-181. 
Brochettes  of  Lamb  a  la  Dumas,  674. 

Potatoes  Parisienne,  986. 
Creme  en  Mousse  au  Cafe,  1253. 

Ctmcljecitt. 

Bluefish  a  1'Italienne,  337. 
Escalops  of  Veal  a  la  Duxelle,  569. 

Stuffed  Cucumbers,  937. 

Croquettes  of  Macaroni,  279. 

Blackberry  Tarts,  1119. 


Dinner. 


Oysters,  298. 

Clear  Green  Turtle,  18. 

Tomatoes,  288.  Radishes,  292. 

Shad,  with  fine  Herbs,  323. 
Broiled  Sirloin  Steak  a  la  Bordelaise,  491. 

Potatoes  Bignon,  1001. 
Timbale  of  Foie-gras,  Lagardere,  809. 

Roast  Partridge,  843. 

Lettuce,  Mayonnaise  Salad,  1057-1042. 

Apples  Meringuees,  1248. 

Cheddar  Cheese. 

Coffee,  1349. 


Wednesday -,  February  — . 


Brmkfaat. 

Eggs  a  1'Imperatrice,  440. 

Mutton  Chops,  Soyer,  with  Potatoes,  647 

Broiled  Ham,  753. 

Milan  Cake,  1228. 


JDinner. 


Fried  Oysters,  380. 

Blanquette  of  Veal,  with  nouilles,  553. 

Fried  Sweet  Potatoes,  993. 

Mince  Pie,  1082 


Clams,  300. 

Menestra,  36. 

Sardines,  283.  Celery,  290. 

•     Lobster  en  Chevreuse,  362. 
Tenderloin  Pique  a  1'Egyptienne,  521. 

French  Peas. 

Broiled  Fresh  Mushrooms  on  Toast,  916. 
Croquettes  of  Sweetbreads,  with  Peas,  620. 

Roast  Goose,  808. 

Watercress  Salad,  1072. 

Boiled  Peach  Dumplings,  1125. 

Coffee,  1349. 


Thursday,  February  — . 


Urmkfa0t. 


Omelet  Regence,  470. 

Boiled  Porgies,  maitre  d'h6tel,  329. 

Minced  Veal  a  la  Biscaenne,  576. 

Turnips  and  Gravy,  967. 

Preserved  Cherries,  1347. 


Ctmdjccm. 


Oysters  en  Brochette  au  Petit  Sale,  385. 

Chicken  Pot  Pie,  757. 
Tomatoes  a  la  Marseillaise,  1029. 

Beef  Salad,  1039. 
Stewed  Pears,  1333. 


Dinner. • 


Oysters,  298. 

Consomme,  with  Italian  paste,  103. 
Olives.  Tomatoes,  2? 

Broiled  Spanish-Mackerel,  329. 

Cucumber  Salad,  289. 
Beef  Tongue  a  la  Gendarme,  532. 

Fried  Oyster  Plant,  1021. 
Salmi  of  Woodcock  a  la  Chasseur,  873. 

Roast  Veal,  585. 

Lettuce  Salad,  1057. 

Pistache  Ice  Cream,  1275. 

Bitter  Almond  Macaroons,  1209. 

Coffee,  1349. 


THE    TABLE. 


Friday,  February  — . 


Breakfast. 

Eggs  a  la  Chipolata,  442. 
Picked-up  Codfish,  346. 

Lamb  en  Brochette,  Colbert  sauce,  674-190. 
Stewed  Potatoes,  995. 
Rice  and  Milk,  1177. 


SUnner. 


Olives. 


jeon. 

Fillets  of  Sole  a  la  Venitienne,  338. 

Breaded  Veal  Cutlets,  Tomato  sauce,  563. 

String  Beans,  946. 

Crab  Salad,  1047. 

Plum  Pudding,  1163. 


Oysters,  298. 
Bisque  of  Lobster,  10. 
Sardines,  283. 

Salmon,  en  papillotes,  302. 
Tenderloin  a  la  Hussarde,  519. 

Succotash,   1022. 

Coquilles  of  Chicken,  with  Mushrooms,  271. 

Roast  English  Snipe  sur  canape,  868. 

Celery  Salad,  1041. 

Baba,  1216. 

Pont  1'Eveque  Cheese. 

Coffee,  1349. 


Saturday,  February  — . 


Omelet  Bonne  Femme,  466. 

Tripe  Saute  a  la  Lyonnaise,  548. 

Beefsteak,  with  Watercress,  524. 

Hashed  Potatoes,  with  Cream,  1003. 

Corn  Fritters,  965. 

Ctmttyeon. 

Canape  Lorenzo,  391. 
Lamb  Chops  a  la  Robinson,  682. 

French  Peas. 

Anchovy  Salad,  1037. 

Diplomatic  Pudding,  1129. 


Dinner. 

Oysters,  298. 

Consomme  Tapioca,  104. 

Thon,  282.  Celery,  290. 

Boiled  Sheep's-head,  with  fine  Herbs,  352-323. 

Pig's  Cheek,  Apple  sauce,  726-168. 

Oyster  Plant  a  la  Poulette,  1019. 

Piloff  of  Chicken  a  la  Creole,  783. 

Beans  a  I1  Anglaise,  948. 

Roast  Mutton,  585. 

Barbe  de  Capucine  Salad,  1038. 

Charlotte  Russe,  1261. 

Coffee,  1349. 


Sunday,  February  — . 


Breakfast. 

Eggs  a  la  Turque,  439. 

Hashed  Lamb,  700. 

Sausages,  with  White  Wine,  735. 

Potatoes  Julienne,  1013. 

Peach  Marmalade,  1331. 


Cunctyeon. 


EUnner. 


Broiled  Spanish  Mackerel,  maitre  d'h&tel,  329. 

Cucumber  Salad,  289. 

Stewed  Veal  a  la  Marengo,  624. 

Rhubarb  Pie.  1085. 


Oysters,  298. 
Consomme  Douglas,  114. 

Celery,  290.  Lyons  Sausage,  286. 

Croquettes  of  Lobster,  sauce  Colbert,  365-190. 

Sweetbreads  a  la  Duxelle,  608. 

Broiled  Tomatoes,  1025. 

Chicken  Saute  a  1'Hongroise,  772. 

Spinach,  with  croutons,  943. 

Romaine  Punch,  1304. 

Roast  English  Snipe,  868. 

Watercress  Salad,  1072. 

Croustade  of  Rice,  1176. 

Imported  Brie  Cheese. 

Coffee,  1349. 


MENUS. 


37 


Monday,  February  — . 


Breakfast. 


Omelet  Mexicaine,  473. 
Broiled  English  Breakfast  Bacon,  754. 
Calf's  Liver  Saute  a  1'ltalienne,  580. 

Stewed  Tomatoes,  1027. 

Preserved  Plums,  1343. 


Cuncljeon. 


Soft  Clams  a  la  Merrill,  389. 
Curry  of  Chicken  a  PIndienne,  792. 

French  Peas. 

Salad  Suedoise,  1069. 

Mille-feuilles,  1223. 


EHnncr. 


Clams,  300. 

Consomme  Printanier,  109. 
Celery,  290.  Caviare,  281. 

Broiled  Smelts,  Bearnaise,  353. 
Broiled  Lamb  Chops,  Bordelaise  sauce,  647-186. 

Spaghetti  a  1'Italienne,  960. 

Antelope  Steak,  Currant  jelly  sauce,  884. 

Sweet  Potatoes,  Hollandaise,  999. 

Roast  Teal  Ducks,  859. 

Chicory  Salad,  1045. 

Tapioca  Pudding,  1141. 

Coffee,  1349. 


Tuesdfoy,  February  — . 


Breakfast. 


EHnner. 


Eggs  au  Miroir,  425. 

Broiled  Deviled  Mutton,  Kidneys,  715. 

Hamburg  Steak,  Russian  sauce,  526. 

Lima  Beans,  952. 
German  Pancake,  1188. 


Cuncljecm. 


Broiled  Shad,  maitre  d'hotel,  326. 

Cucumber  Salad,  289. 

Salmi  of  Duck,  Rouennaise,  825. 

Onions,  with  Cream,  968. 

Greengage  Pie,  1093. 


Oysters,  298. 

Chicken  a  la  Richmond,  62. 
Celery,  290.  Radishes,  292. 

Stuffed  Lobster,  367. 

Tenderloin,  pique  a  la  Portugaise,  517. 

Potatoes  Duchesse,  1006. 

Squabs  en  Crapaudine,  819. 

Brussels  Sprouts  sautes  au  beurre,  922. 

Roast  Chicken,  755. 

Celery,  Mayonnaise  Salad,  1042. 

Sponge  Cake,  1 195. 

English  Cheese. 

Coffee,  1349. 


Wednesday,  February  — . 


Breakfast. 

Tomato  Omelet,  456. 

Broiled  Smelts,  Bearnaise,  353. 

Chicken  Livers  en  Brochette,  769. 

Potato  Croquettes,  997. 
Preserved  Apricots,  1340. 

Cundjeon. 

Lobster  en  Brochette,  361. 

Beefsteak  Pie  a  1'Anglaise,  487. 

Spinach,  with  eggs,  943. 

Macedoine  Salad,  1063. 

Huckleberry  Tarts,  1113. 


HHnner. 


Oysters,  298. 

Giblet  a  1'Anglaise,  22. 

Sardines,  283.  Celery,  290. 

Bass  a  la  Chambord,  343. 

Stewed  Veal  a  la  Grecque,  626. 

Edible  Snails  a  la  Bourguignonne,  39°3. 

Artichokes,  Barigoul,  897. 

Roast  Plover,  865. 

Lettuce  Salad,  1057. 

Creme  en  mousse,  1260. 

Sweet  Almond  Macaroons,  1210. 

Coffee,  1349. 


38  THE    TABLX. 


Thursday,  February  — . 

Ureakfa0t.  JDinner. 

Eggs  a  1'Imperatrice,  440.  Clams,  300. 

Broiled  Pig's  Feet,  maitre  d'h6tel,  727,  145  Consomme  Rachel,  123. 

Smoked  Beef,  with  Cream,  486.  Radishes,  292.  Olives. 

Potatoes  Hollandaise,  999.  Crabs.  St.  Laurent,  372. 

Brioche,  1 201.  Panpiette  of  Veal,  puree  of  Chestnuts,  594. 

Fried  Oyster-plant,  1021. 
Chicken  Saute,  with  tarragon,  774. 

Asparagus  a  la  Tessinoise,  906. 
Oyster  Patties,  387.  Roast  Beef;  ^ 

Sirlcin  Steak  a  la  Duchesse,  494.  Celery>  Mayonnaise  Salad   1042. 

Potatoes  Chateau,  1009.  parfait  au  Cafi>         ; 

Lobster  Salad  a  la  Plummer,  1062.  Coffee,  1349. 

Vanilla  Eclairs,  1245 


Friday,  February  — . 

Breakfast.  JDmner. 

Omelet,  with  fine  Herbs,  451.  Oysters,  298. 

Haddock,  Cream  sauce,  352,  181.  Bisque  of  Clams,  8. 

Brochette  of  Lamb  a  la  Colbert,  674,  190        Celery,  290.  Olives. 

Saratoga  Potatoes,  ion.  Lobster  a  1'Americaine,  357. 

Buckwheat  Cakes,  1 183.  Broiled  Tenderloin  a  la  Nivernaise,  505. 

1]>           r    mt  Stewed  Tomatoes,  1027. 

jUUllljgQli.  Stuffed  Pig's  Feet,  Perigueux,  732. 

Fried  Smelts,  Tomato  sauce,  301,  205.  Goose,  stuffed  with  Chestnuts,  808. 

Leg  of  Mutton,  Bretonne,  650.  Romaine  Salad,  1064. 

Spaghetti  a  1'Italienne,  960.  Custard  Pudding,  1154. 

Russian  Salad,  1065.  Brie  Cheese. 

Blackberry  Pie,  1097  Coffee,  1349. 


Saturday,  February  — . 

33reakfa0t  JBmner. 

Eggs  a  la  Reine,  438.  Oysters,  298. 

Broiled  Fresh  Herrings,  anchovy  butter,  329,  Cream  of  Cauliflower,  73. 

Minced  Veal  a  la  Catalan,  575.        [146.  Celery,  290.                                     Radishes,  292. 

Stewed  Carrots,  and  Cream,  927.  Bluefish  a  1'Icarienne,  336. 

Peach  Marmalade,  1331.  Roast  Sucking  Pig,  Apple  sauce,  720. 

.  Stuffed  Green  Peppers,  975. 

Clinch POn  Turkey's  Legs  k  la  Diable,  766. 

Beans  Panaches,  950. 

Broiled  Lobster,  Tomato  sauce,  364,  205.  Roast  Spring  Lamb,  Mint  sauce,  1361,  169. 

Stewed  Lamb,  and  Potatoes,  708.  Lettuce  Salad,  1058. 

Broiled  Fresh  Mushrooms  on  Toast,  916.  Charlotte  Russe,  1261. 

Apples,  with  Rice,  1169.  Coffee,  1349. 


MENUS.  39 


Sunday,  February  — . 

Breakfast.  HHnner. 

Omelet,  with  Cheese,  469.  Oysters  a  1'Alexandre  Dumas,  299. 

Broiled  Mutton  Chops,  Parisian  potatoes,  647,  Consomme  Chatelaine,  128. 

Tripe  Saute  a  la  Creole,  545.         [986.   Radishes,  292.  Tomatoes,  2? 

Wheat  Cakes,  1184.  Bass  a  la  Venitienne,  338. 

Chicken  Saute  a  la  Marengo,  771. 

Sweet  Potatoes  Hollandaise,  999. 

Sweetbreads,  larded  a  la  Soubise,  606. 

Carrots,  with  Cream,  927. 

Canape  Madison,  260.  Punch  a  la  Lorenzo  Delmomco,  1303. 

Broiled  Sirloin  a  la  Moelle,  493.  Roast  Beef,  527. 

Spaghetti  Napolitaine,  959.  Barbe  de  Capucine  Salad,  1038. 

String  Bean  Salad,  1068.  Cabinet  Pudding  a  la  Sadi-Carnot,  1164. 

Frangipani  Tarts,  1121.  Strachino  Cheese. 

Coffee,  1349. 


Monday,  February  — . 

Breakfast.  SUnner. 

Eggs  a  la  Bonne  Femme,  432.  Clams,  300. 

Cod's  Tongues  a  la  Poulette,  351.  A  la  Russef  55< 

Tenderloin  of  Pork,  sauce  piquante,  741,  203.    Olives.  Bologna  Sausage,  286. 

Fried  Oyster -plant,  1021.  Halibut,  Lobster  sauce,  309-158. 

Waffles,  with  Sugar,  1196.  Corned  Beef,  with  Kale  sprouts,  490. 

/T>           i  Potatoes  a  la  Windsor,  1008. 

lUttttljeOn.  Sweetbreads  a  la  Bearnaise,  610. 

Hashed  Lamb  a  la  Polonaise,  700.  Green  Peas  *  la  Bourgeoise,  970. 

Escalops  of  Veal,  Jardiniere,  568.  Roast  Chicken,  with  Watercress,  735. 

Succotash,  1022.  Doucette  Salad,  1052. 

Shrimp  Salad,  1067.  APPle  Charlotte,  1167. 

Pear  Pie,  1084.  Coffee,  1349. 


Tuesday,  February  — . 

Breakfast  dinner. 

Omelet  Re"gence,  470.  Oysters,  298. 

Broiled  Ham,  733.  Crabs,  with  Gumbo,  24. 

Lamb  Chops  a  la  Robinson,  682.  Radishes,  292.  Olives. 

Lima  Beans,  952.  Smelts,  Toulouse,  354. 

Stewed  Plums,  1337.  Tendron  of  Veal  a  la  Chipolata,  636. 

Chicken  Saute  a  la  Parmentier,  773. 
Tomatoes  a  la  Bock,  1026. 

Roast  Squabs,  816. 

Broiled  Deviled  Lobster,  butter  sauce,  364,  159.  Beet-root  and  Doucette  Salad,  1053. 

Stewed  Tripe  a  la  Lyonnaise,  548.  Almond  Cake,  1224. 

Fried  Egg-plant,  907.  Neufchatel  Cheese. 

Apple  Fritters,  1191.  Coffee,  1349. 


7'HE    TABLE. 


Wednesday,  February  — . 


Breakfa0t. 


Eggs  a  la  Hyde,  448. 

Broiled  Boned  Smelts,  tartare  sauce,  354,  207 

Escalops  of  Veal  au  Jus,  568. 

Hashed  Potatoes,  1002. 

Milan  Cake,  1228. 


Cnncl) 


eon. 


Welsh  Rarebit,  294. 

Bass,  with  fine  Herbs,  323. 

Broiled  Porterhouse  Steak,  524. 

Macaroni  Croquettes,  279. 

Pumpkin  Pie,  1099. 


dinner. 

Oysters,  298. 

Brunoise,  with  Sorrel,  4. 

Celery,  290.  Olives. 

Salmon  Cutlets,  Victoria,  366. 
Antelope  Steak,  Currant  jelly,  890. 
Oyster  Plant  a  la  Poulette,  1019. 
Mignon  Filets,  with  Marrow,  510. 
Cauliflower,  sauce  Hollandaise,  925. 
Upland  Plovers,  sur  canape,  865. 

Escarole  Salad,  1055. 

Coffee  Ice  Cream,  1273. 

Fancy  Almond  Cakes,  1239. 

Coffee,  1349. 


Thursday,  February  — . 


Breakfast 

Omelet,  with  Chicken  Livers,  464. 

Broiled  Sardines  on  Toast,  403. 

Broiled  CalPs  Liver  and  Bacon,  584. 

Watercress  Salad,  1072. 

Brioche  Fluttes,  1204. 

Cnndjeon. 

Soft  Clams  a  la  Newburg,  390. 
Lamb  Stewed  a  la  Creole,  711. 

Herring  Salad,  1074. 

Cherry  Tarts,  uu. 


BUnner. 

Clams,  300. 

Cream  of  Barley,  77. 

Radishes,  292.  Cucumbers,  289. 

Shad,  with  Sorrel,  327. 
Chicken  Saute  k  la  Bohemienne,  778. 

Stuffed  Tomatoes,  1023. 

Coquilles  of  Sweetbreads  a  la  Dreux,  621. 

New  Peas,  with  cream,  980. 

Roast  Turkey,    oo. 

Lettuce  Salad,  1059. 

Baked  Apple  Dumplings,  1122. 

Coffee,  1349. 


Friday,  February  — . 


Breakfast. 

Hominy  and  Cream,  1034. 
Scrambled  Eggs,  with  Truffles,  407. 

Picked-up  Codfish,  346. 

Sausages,  with  White  Wine,  735. 

Potatoes,  maitre  d'hdtel,  985. 

Corn  Fritters,  965, 


Cttncfjeon. 


Skate,  with  black  butter,  325, 159. 

Corned  Beef  Hash  en  Bordure,  531, 

Stuffed  Egg-plant,  909. 

Stewed  Peaches,  1334. 


Dinner. 


Oysters,  298. 

Consomme  a  FAfricaine,  116. 
Radishes,  292.  Caviare,  281. 

Bluefish  k  PItalienne,  337. 
Tenderloin  Pique  a  la  Proven9ale,  518. 

Cauliflower  au  Gratin,  926. 
Veal  Cutlets  a  la  Marechale,  562. 

String  Beans,  948. 
Doe-birds  a  1'Americaine,  840. 

Chicory  Salad,  1046. 

Apples  Meringuees,  1248. 

Coffee,  1349. 


MENUS. 


Saturday,  February  — . 


Breakfast. 

Omelet  Raspail,  467. 

Hashed  Mutton  au  Gratin,  653. 

Pig's  Feet  a  la  Boston,  730. 

Succotash,  1022. 
French  Pancake,  1186. 

Ctmcl)eon. 

Cromesquis  aux  Truffes,  268. 

CalPs  Head  a  la  Financiere,  637. 

Stewed  Sweet  Potatoes,  995. 

Rum  Omelet,  476. 


SHnner. 


Clams,  300. 

Puree  of  Chestnuts,  91. 
Celery,  290. 

Sole  a  la  Normande,  318. 
Antelope  Chops,  port  wine  sauce,  891. 

Potatoes  Chateau,  1009. 

Chicken  Saute  a  la  Bordelaise,  776. 

Asparagus,  drawn  butter,  904-157. 

Roast  Mutton,  585. 

Celery  Salad,  1042 

Savarin  al'Anglaise,  1199. 

Coffee,  1349. 


Olives. 


Sunday,   February  — . 


Breakfast 

Oatmeal,  with  Cream. 

Eggs  a  la  Meyerbeer,  437. 

Broiled  Deviled  Kidneys,  715. 

Potatoes  a  la  Rice,  1007. 

Malaga  Grapes. 

Ctmcljeon. 

Broiled  Pompano,  maitre  d'h6tel,  329. 

Cucumber  Salad,  289. 

Mutton  Chops,  Soyer,  647. 

Spaghetti  au  Gratin,  961. 

,  Sago  Pudding,  1140. 


Dinner. 

Oysters,  298. 

Cream  a  1'Allemande,  84. 
Radishes,  292.  Celery,  290. 

Lobster  a  la  Newburg,  359. 
Broiled  Tenderloin  a  la  Trianon,  507. 

Potatoes  a  la  Hanna,  1012. 

Lamb  Chops,  maison  d'or,  683. 

Spinach,  with  Croutons,  943. 

Punch  a  la  Frangaise,  1311. 

Roast  English  Snipe,  868. 

Barbe  de  Capucine  Salad,  1038. 

Macedoine  Glacee  a  la  Cavour,  1298. 

Stilton  Cheese. 

Coffee,  1349. 


Monday,   February  — . 


Breakfast. 

Omelet,  with  Smoked  Beef,  461. 

Fried  Oysters,  380. 
Lamb  Steak  a  rAmericaine,  718. 

Lima  Beans,  952. 
Brioche,  1201. 


Ctmctjj 


jeott. 

Timbales  a  1'Ecossaise,  361. 

Tendron  of  Veal,  Morlaisienne,  635. 

Sweet  Potatoes  Soufflees,  1010. 

Lobster  Salad,  1061. 

Apple  Pie,  1083. 


JDinner. 


Clams,  300. 

Consomme  d'Orleans,  no. 
Olives.  Cucumbers,  289. 

Shad,  vert  pre,  328. 

Cromesquis  of  Chicken  a  la  Richelieu,  764. 

CalPs  Liver,  braised,  Bourgeoise,  583. 

Potato  Croquettes,  997. 

Roast  Beef,  527. 

Lettuce  Salad,  1057. 

Maraschino  Pudding,  1134. 

Coffee,  1349. 


THE    TABLE. 


Tuesday,   February  — . 


Breakfast. 

Lobster  Omelet,  454. 

Hashed  Turkey  a  la  Creme,  804. 

Lamb's  Tongues,  sauce  piquante,  203. 

Stewed  Potatoes,  994. 

Stewed  Quinces,  1338. 


Cunctjeon. 

Oysters  a  la  Baltimore,  388. 

Brisotin  of  Veal  a  PEcarlate,  555. 

Macaroni  au  Gratin,  955. 

Baked  Apples,  1124. 


JDimter. 

Oysters,  298. 

Cream  of  Celery  a  TEspagnole,  86. 
Celery,  290.  Radishes,  292. 

Oyster  Crabs  a  la  Poulette,  374. 
Civet  of  Hare  a  la  Frangaise,  893. 

Brussels  Sprouts,  922. 

Squabs  en  Compote,  822. 

String  Beans  a  PAnglaise,  948. 

Roast  Capon,  755. 

Dandelion  Salad,  1048. 

Baba,  with  Rum,  1217. 

Domestic  Brie  Cheese. 

Coffee,  1349. 


Wednesday,  February  — . 


Breakfast. 

Eggs  a  la  Tripe,  419. 

Calf's  Brains,  brown  butter,  557. 

Lamb  Chops  a  la  Signora,  681. 

Hashed  Potatoes  au  Gratin,  1004. 

Rice  a  la  Frangaise,  1180. 


Lobster  en  Chevreuse,  362. 
Breast  of  Veal  a  la  Milanaise,  596. 

Carrots  and  Cream,  927. 

Spaghetti  Napolitaine,  959. 

Custard  Pie,  noo, 


SDinnnr. 


Little  Neck  Clams,  300. 

Chicken  a  la  Creole,  65. 

Radishes,  292.  Lyons  Sausage,  286. 

Bass  a  la  Bordelaise,  341.' 
Broiled  Sirloin  Steak  a  la  Moelle,  493. 

String  Beans  au  Blanc,  947. 
Salmi  of  Duck  a  la  Chasseur,  828. 

Celery,  with  gravy,  928. 
Roast  Saddle  of  Lamb,  664. 

Escarole  Salad,  1055. 

Chocolate  Pudding,  1146. 

Coffee,  1349. 


Thursday,  February 


Breakfast. 


Omelet  Espagnole,  472. 

Broiled  Perch,  maitre  d'h&tel,  329. 

Black  Sausages,  with  mashed  Potatoes,  719. 

Stewed  Tomatoes,  1027. 
Whipped  Cream  a  la  Vanille,  1254. 


Cuncljecm. 


Fried  Oysters,  380. 
Broiled  Chickens'  Legs  a  la  Diable,  766. 

Spinach,  with  Eggs,  943. 

Lamb's  Tongue  Salad,  1056. 

Mince  Pie,  1082. 


JDinner. 


Oysters,  298. 

Consomme  Dubourg,  101. 
Olives.  Mortadella,  287. 

Red-snapper,  Caper  sauce,  352-651. 
Turban  of  Chicken  a  la  Cleveland,  791. 

Potatoes  Duchesse,  1006. 
Sweetbreads,  Larded  a  la  Cardinal,  602. 

Brussels  Sprouts,  922. 

Roast  Ptarmigan,  with  Watercress,  862. 

Lettuce  Salad,  1058. 

Fruit  Pudding,  1161. 

Coffee,  1349. 


MENUS. 


43 


WASHINGTON'S    BIRTHDAY. 

Friday,  February  — . 

Urmkfast. 

Eggs  a  la  Bechamel,  416. 

Oysters  en  Brochette  au  Petit  Sale,  385. 

Minced  Lamb  a  1'Anglaise,  688. 

Potatoes,  maitre  d'h&tel,  985. 
French  Pancake,  with  jelly,  1187. 

Cmtcfjeott. 

Crabs  a  la  St.  Jean,  371. 

Stewed  Veal  a  la  Chasseur,  632. 

Stuffed  Egg-plant,  909. 

Cauliflower  Salad,  1040. 

Coffee  Eclairs,  1244. 

dinner. 

Little  Neck  Clams,  300. 

Cream  Palestine,  74. 
Tomatoes,  288.  Celery,  290. 

Shad,  with  fine  Herbs,  323. 
Supreme  of  Chicken  a  la  Bayard,  787. 

Broiled  Tomatoes,  1025. 

Lamb  Steak,  with  pure"e  of  Chestnuts,  716-131. 

Stewed  Mushrooms  on  Toast,  914. 

Roast  Squabs,  816. 

Celery  Salad,  1042. 

Pie  k  la  Martha  Washington,  1105. 

Coffee,  1349. 


44  THE    TABLE. 


Saturdav,  February  — . 

Breakfast.  Dinner. 

Omelet  a  la  Vanderbilt,  471.  Oy5ters,  298. 

Tripe  a  la  Bordelaise,  544.  Consomme  au  Sago,  104. 

Mutton  Kidneys,  with  Bacon,  661.  Thon,  282.                                       Radishes,  292. 

Turnips,  cream  sauce,  967,  181.  Bass  a  la  Bordelaise,  341. 

Apples,  with  Rice,  1169.  Tenderloin  of  Beef  Pique,  sauce   Perigueux, 

/[»             L  516,  191. 

^UntljeOn.  Stewed  Tomatoes,  1027. 

Stuffed  Oysters  a  la  Mali,  386.  Sweetbread  Croquettes,  with  Peas,  620. 

Epigrammes  of  Lamb  a  la  Chicoree,  690.  Roast  Teal  Ducks,  859. 

Fried  Sweet  Potatoes,  993.  Tomato  and  Lettuce  Salad,  1060. 

String-Bean  Salad,  1068.  Charlotte  Panachee,  1300. 

Peach  Tarts,  1106.  Coffee,  1349. 


Sunday,  February  — . 

Breakfast.  JDtnner. 

Poached  Eggs  on  Toast,  Anchovy  butter,  Oysters,  298. 

404  146  Green  Turtle«  l6' 

Whitebait,  301.  OliveS-  c  Radkhes' 

Smoked  Beef,  with  Cream,  486.  SmaU  B°UcWeS  k  la  Rdne'  27°' 

Potatots  a  la  Rice,  1007.  r  Terrapm  a  la  Baltimore-  ^' 

Preserved  Raspberries,  I346.  Mignon  Filets  with  Mushrooms,  514- 

Fresh  Green  Peas  a  1'Anglaise,  978. 
Fricassee  of  Chicken,  with  Curry,  792. 
.  Lima  Beans,  952. 

Punch  en  Surprise,  1309. 
Broiled  Spanish-mackerel,  maitre  d'h&tel,  329.  Red-head  Duck,  876. 

Cucumber  Salad,  289.  Lettuce  Salad,  1058. 

Beefsteak  Pie  a  1'Americaine,  488.  Plum  Pudding,  1163. 

Omelet  au  Kirsch,  476.  Gorgonzolla  Cheese. 

Coffee,  1349. 


Monday,  February  — . 

Breakfast.  JDinner. 

Eggs,  with  Tarragon,  429.  LitUe  Neck  clamS) 

Broiled  Veal  Kidneys  a  la  Diable,  715.  puree  of  Lima  Beans  ^ 

Stewed  Tomatoes,  1027.  Sardines,  283.                                      Celery,  290. 

Tnpe  a  la  Mode  de  Caen,  547.  Sheep's-head  a  la  Creole,  339. 

Peach  Marmalade,  1331.  Shoulder  of  Lamb  a  la  Macedoine,  697. 

Ctincheon.  Risotto,  ioi7. 

Chicken  Vol-au-Vent,  with  Mushrooms,  810. 

Stewed  Oysters  a  la  Pompadour,  384.  Roast  Loin  of  pork)  ^ 

Mutton  Chops,  Soyer,  647.  Barbe  de  Capudne  Salad>  ,  Os8. 

Spaghetti,  with  black  butter,  954, 159-  Meringues  Glacees,  1301. 

Anchovy  Salad,  1037.  Coffee>  I349. 
HotSavarin,  1198. 


MENUS. 


45 


Tuesday,  February  — . 


Breakfast. 


Scrambled  Eggs,  with  Mushrooms,  405. 

Fish  Balls,  347. 

Minced  Beef  a  1'Italienne,  500. 

Oyster-plant,  Cream  sauce,  1020. 

Rice  a  1'Airolo,  1171. 


Ctmcljecm. 


Broiled  Lobster,  Ravigote  sauce,  363. 

Blanquette  of  Veal  a  1'Ancienne,  553. 

Tomatoes  a  la  Marseillaise,  1029. 

Pineapple  Pie,  1087. 


SUnncr. 

Oysters,  298. 

Chicken  a  la  Turque,  69. 

Cucumbers,  289.  Radishes,  292. 

Fried  Oyster  Crabs,  375. 
Stewed  Antelope,  sauce  poivrade,  886, 

Mushrooms,  with  Cream,  915. 
Croquettes  of  Lamb  a  la  Patti,  679. 

Potatoes  Bignon,  1001. 

Teal  Duck  a  PAmericaine,  840. 

Doucette  Salad,  1054. 

Tapioca  Pudding,  1141. 

Roquefort  Cheese. 

Coffee,  1349. 


Wednesday,  February  — . 


Breakfast. 

Omelet,  with  Peas,  459. 

Broiled  Ham,  753. 

Calf's  Liver  a  1'Alsacienne,  582. 

Mashed  Potatoes  au  Gratin,  998. 

Wheat  Cakes.  1184. 

Cutuljeon. 

Crabs  a  la  St.  Laurent,  372. 

Sausages  a  la  Gastronome,  740. 

Broiled  Tomatoes,  1025. 

Potato  Salad,  1073. 
Boiled  Apple  Dumplings,  1127. 


HHnner. 


Little  Neck  Clams,  300. 

Tomatoes  and  Rice,  57. 

Olives.  Celery,  290. 

Bluefish  a  1'Italienne,  337. 
Tenderloin,  Marinaded,  Russian  sauce,  511. 

Beans  Panaches,  950. 

Lamb  Chops  a  la  Signora,  68 1. 

Brussels  Sprouts,  922. 

Roast  Chicken,  755. 

Celery,  Mayonnaise  Salad,  1042. 

Biscuits  Tortoni,  1287. 

Petites  Bouchees  a  la  Mme.  Astor,  1238. 

Coffee,  1349. 


Thursday,  February  — . 


Breakfast. 

Kidney  Omelet,  463. 

Oysters  a  la  Poulette,  383. 

Hamburg  Steak,  Colbert  sauce,  526,  190. 

Stewed  Sweet  Corn,  964. 
Creme  en  Mousse  au  Maraschino,  1257. 


Cundjeon. 


Canape  Madison,  269. 

Salmi  of  Duck  a  la  Marechale,  831. 

Spinach  a  la  Vieille  Mode,  941. 

Beef  Salad,  1039. 

Apple  Tarts,  1120. 


SDinner. 


Oysters  a  1'Alexandre  Dumas,  299. 

Chicken  a  1'Hollandaise,  64. 

Sardines,  283.  Radishes,  29*. 

Skate,  with  black  butter,  325,  159. 

Potatoes  a  la  Windsor,  1008. 

Saddle  of  Mutton  a  la  Sevigne,  669. 

Lima  Beans,  cream  sauce,  952,  181. 

Larded  Sweetbreads  au  Salpicon,  605. 

Fresh  Asparagus,  melted  butter,  904,  153. 

Roast  Loin  of  Veal,  585. 

Lettuce  and  Egg  Salad,  1058. 

Nelson  Pudding,  1155. 

Coffee,  1349. 


46 


THE    TABLE. 


Friday,  March  — . 


Breakfast 


Eggs  a  la  Post,  1359. 

Picked-up  Codfish,  346. 

Pig's  Feet  a  la  St.  Hubert,  727. 

Potatoes,  Hollandaise,  999. 

Stewed  Quinces,  1338. 

£unct)eon. 

Scallops,  poulette  sauce  392,  598. 
Veal  Cutlets  a  la  Marechale,  562. 

Potatoes,  Julienne,  1013. 

Lobster  Salad  a  la  Boardman,  1361. 

Plum  Pudding,  1163. 


Dinner. 


Clams,  300. 

Puree  of  Green  Peas,  49. 
Olives.  Radishes,  292. 

Bass  a  la  Bordelaise,  341. 

Hashed  Turkey,  with  Cream,  804. 

Lamb  Chops  a  la  Villeroi,  686. 

Spinach  au  Croutons,  943. 

Roast  Chicken,  755. 

Celery  Salad,  1041. 

Baba,  1216. 

Coffee,  1349. 


Saturday,  March  — . 


Breakfast. 


Dinner. 


Eggs  a  la  Livingstone,  410.  Oysters,  298. 

Breaded  Broiled  Lamb  Fries,  Tomato sauce,673.  Ox-Tail  a  1'Ecossaise,  39. 

Mignon  Filets  a  la  Parisienne,  514.  Celery,  290.  Lyons  Sausage,  286. 


Potato  Croquettes,  997. 
Corn  Fritters,  965. 

£und)eon. 

Stuffed  Deviled  Crabs,  370. 

Stewed  Mutton  a  la  Parisienne,  708. 

Broiled  Chicken  Livers  au  Petit  Sale,  769. 

Choux  a  la  Creme,  1246. 


Perch  aux  Fines  Herbes,  331. 
Pork  Chops,  Apple  sauce,  748. 

Succotash,  1022. 

Chicken  Saute  a  la  Maryland,  785. 
Green  Peas  a  PAnglaise,  978. 

Roast  Plovers,  865. 

Dandelion  Salad,  1049. 

Charlotte  Russe,  1261. 

Coffee,  1349. 


Sunday,  March  — . 


Breakfast. 

Eggs  a  la  Suisse,  441. 

Rice  a  1'Airolo,  1171. 

Corned  Beef  Hash  au  Gratin,  529. 

Sausages  a  1'Anglaise,  736. 

Stewed  Tomatoes,  1037. 

Waffles  and  Sugar,  1196. 


Cuncljeon. 


Lobster  a  la  Newburg,  359. 
Slewed  Veal,  with  Oyster-plant,  630. 

Maccdoine  Salad,  1063. 
Rice  and  Orange  Pudding,  1130. 


Dinner. 


Oysters,  298. 

Potage  a  la  Dorsay,  96. 

Celery,  290.  Radishes,  292. 

Sole  Joinville,  322. 

Squabs  en  Crapaudine,  819. 

Potatoes,  Duchesse,  1006. 

Antelope  Steaks,  puree  of  Chestnuts,  882. 

Risotto,  1017. 

Punch  a  la  Cardinal,  1306. 

Roast  Tenderloin  of  Beef,  516. 

Lettuce  and  Tomato  Salad,  1060. 

Omelet  Soufflee,  474. 

Camembert  Cheese. 

Coffee,  1349. 


MENUS. 


47 


Monday,  March  — . 


Breakfast 

Barley,  with  cream. 

Fish  Balls  a  la  Mrs.  Harrison,  347. 

Mutton  Kidneys  a  la  Diable,  715. 

Potatoes  a  1'Hollandaise,  999. 

Watercress  Salad,  1072. 

Stewed  Prunes,  1330. 


Ctmrijeon. 


Oysters  Fried  a  la  Arthur  Sullivan,  1360. 

Game  Pie  a  la  Levi  P.  Morton,  1362. 

Stewed  Tomatoes,  1027. 

Rhubarb  Tarts,  1112. 


!D  inner. 


Little  Neck  Clams,  300. 

Printanier  Chasseur,  52. 

Olives.  Thon,  282. 

Salmon  en  Papillotes,  302. 
Sirloin  Steak,  with  Marrow,  493. 

Potatoes,  Chateau,  1009. 
Duck  a  la  Rouennajse,  825. 
Asparagus,  Hollandaise^  904. 
Roast  Mutton,  585. 
Romaine  Salad,  1064. 
Tutti  Frutti  a  la  Gen.  Harrison,  1364. 
Coffee,  1349. 


Tuesday,  March  — . 


Breakfast. 


Eggs  a  la  Duchesse,  449. 

Broiled  Sardines  on  Toast,  403. 

Mignon  Filets,  Anchovy  butter,  509,  146. 

Broiled  Sweet  Potatoes,  983. 
Whipped  Cream  a  la  Vanille,  1254. 

Cuncljeon. 

Stuffed  Deviled  Clams,  376. 

Stewed  Lamb,  Louisianaise,  710. 

Timbales  a  la  Schultze,  263. 

Cocoanut  Pie,  noi. 


dinner. 


Oysters  al'Alexandre  Dumas,  299. 

Giblet  a  1'Anglaise,  22. 
Celery,  290.  Radishes,  292. 

Broiled  Shad,  326. 

Cucumber  Salad,  289. 

Piloff  of  Chicken  a  la  Turque,  782. 

Potatoes  en  Surprise,  1005. 

Spring  Lamb  Chops  a  la  Soubise,  647,  250. 

Stuffed  Peppers,  975. 

Roast  Teal  Duck,  859. 

Chicory  Salad,  1045. 

Rice  alaConde,  1181. 

Coffee,  1349. 


Wednesday,  March  — . 


Breakfast. 


Eggs  a  la  Paysanne,  433. 

Chicken  Hashed  au  Gratin,  805. 

Black  Sausage,  with  mashed  potatoes,  719. 

Carrots  and  Cream,  927. 

Stewed  Apricots,  1335. 

£uncl)eon. 

Oysters  a  la  Villeroi,  381. 
Mutton  Kidneys  en  Brochette,  with  bacon,  661. 

Chicory,  with  gravy,  933. 

Calf's  Liver  Saute  a  la  Provensale,  581. 

Onions,  with  cream,  968. 

Chocolate  Eclairs,  1243. 


Dinner. 


Clams,  300. 

Consomme  aux  Quenelles,  129. 
Sardines,  283.  Radishes,  292. 

Bass  a  la  Chambord,  343. 

Civet  of  Antelope  a  la  Frangaise,  893. 

Noix  of  Veal  a  la  Bourgeoise,  590,  583. 

Tomatoes  a  la  Bock,  1026. 

Roast  Rice-birds,  877. 

Lettuce,  Mayonnaise  salad,  1042. 

Baba,  creme  a.  la  vanille,  1218. 

Coffee,  1349. 


48 


THE    TABLE. 


Thursday,   March  — . 


Breakfast. 

Omelet,  with  fine  herbs.  451. 
Boiled  Codfish,  oyster  sauce,  352. 
Mutton  Chops  a  la  Robinson,  682. 

Potatoes,  maitre  d 'hotel,  985. 
Apple  Fritters,  1191. 


Ctmcljeon. 


Smelts,  with  white  wine,  342. 

Blanquette  of  Veal,  with  nouilles,  552. 

Fried  Egg-plant,  907. 

Rum  Cake,  1229. 


EUnncr. 


Oysters,  298. 

Puree  of  Tomato  a  1'Andalouse,  58. 

Olives.  Radishes,  292. 

Croquettes  of  Lobsters,  sauce  aurore,  365, 182. 

Boiled  Turkey,  oyster  sauce,  797. 

Stuffed  Tomatoes,  1023. 

Roast  Tenderloin  of  Beef  a  1'Hussarde,  519. 

Potato  Croquettes,  997. 

Roast  English  Snipe,  868. 

Dandelion  Salad,  1049. 

Peach  Ice-cream,  1276. 

Biscuits  Ambroisienne,  1234. 

Gruyere  Cheese. 

Coffee,  1349. 


Friday,  March  — . 


Breakfast. 

Eggs,  with  brown  butter,  414. 

Broiled  Shad,  maitre  d'h6tel,  326. 

Pig's  Feet  a  la  Boston,  730. 

Saratoga  Potatoes,  ion. 

Buckwheat  Cakes,  1183. 


(eon. 

Crabs  a  1'Anglaise,  373. 
Epigramme  of  Lamb,  Macedoine,  689. 

Lima  Beans,  952. 

Cold  Bass  en  Remoulade,  209. 

Pineapple  Fritters,  1191. 


Dinner. 


Little  Neck  Clams,  300. 

Cream  of  Rice,  78. 
Tomatoes,  288.  Celery,  290. 

Codfish,  egg  sauce,  352,  161. 
Salmi  of  Doe-birds  a  la  Gastronome,  842. 

String  Beans,  with  butter,  948. 
Veal  Cutlets  a  la  Philadelphie,  565. 

Roast  Leg  of  Lamb,  648. 

Barbe  de  Capucine  Salad,  1038. 

Custard  Pudding,  1154. 

Coffee,  1349. 


Saturday,  March 


Breakfast. 


Omelet,  with  Sardines,  468. 

Haddock,  cream  sauce,  352, 181. 

Hamburg  Steak,  Russian  sauce,  526. 

Mashed  Potatoes  au  Gratin,  998. 

Brioche,  1201. 


)eon. 

Red-snapper  a  la  maitre  d'h&tel,  329. 

Fricandeau  of  Veal,  with  sorrel,  577. 

Stewed  Tomatoes,  1027. 

Plum  Tarts,  mo. 


JD  inner. 


Oysters,  298. 

Shin  of  Beef,  liee,  79. 

Radishes,  292.  Anchovies,  284. 

Oyster  Patties,  387. 

Pigeon  Cutlets,  Victoria,  815. 

Asparagus  a  laTessinoise,  906. 

Croustade  of  Kidneys  a  la  Perigueux,  680, 191. 

Roast  Beef,  527. 

Celery,  Mayonnaise  salad,  1042. 

Charlotte  Russe,  1261. 

Coffee,  1349. 


MENUS. 


49 


Sunday,  March  — . 


Breakfast. 


Eggs  a  1'Aurore,  444. 
Fried  Smelts,  tartare  sauce,  301,  207. 
Broiled  Calf's  Liver  and  Bacon,  584. 

Fried  Potatoes,  993. 

Stewed  Apples,  1332. 


Cnncfjeon. 


Lobster  a  1'Americaine,  357. 

Irish  Mutton  Stew,  660. 

Corn  Stewed  with  butter,  964. 

Deviled  Lamb  Fries,  maitre  d'h&tel,  672,  145. 

Tomato  Salad,  1070. 
Caramel  Pudding,  1166. 


JD  inner. 

Oysters  a  PAlexandre  Dumas,  299. 

Potage  a  la  Montmorency,  97. 
Olives.  Celery,  290. 

Sheep's-head  au  Gratin,  319. 
Broiled  Tenderloin  of  Beef  a  la  Cheron,  504. 

Parisian  Potatoes,  986. 

Coquilles  of  Sweetbreads  a  la  Dreux,  621. 

Punch  en  Surprise,  1309. 

Roast  Chicken,  755. 

Lettuce  Salad,  1057. 

Neapolitan  Ice-cream,  1292. 

Biscuits  a  la  Richelieu,  1232. 

Roquefort  Cheese. 

Coffee,  1349, 


Monday,  March  — . 


Breakfast. 


Omelet  Regence,  470. 

Oysters  en  Brochette  au  Petit  Sale,  385. 

Smoked  Beef,  with  cream,  486. 

Potato  Croquettes,  997. 
Iced  Timbale  of  Rice,  1175. 


Cuntljeon. 


Stuffed  Oysters  a  la  Mali,  386. 
Lamb  en  Brochette  a  la  Dumas,  674. 

Stuffed  Egg-plant,  909. 

Chicken  Croquettes,  with  peas,  276. 

Pear  Tarts,  1109. 


JDinner. 


Little  Neck  Clams,  300. 

Sorrel  Fermiere,  81. 

Celery,  290.  Sardines,  283. 

Fresh  Mackerel,  with  white  wine.  342. 

Curry  of  Lamb  a  1'Indienne,  677. 

Fried  Oyster-plant,  1021. 
Chicken  Saute  a  la  Bordelanse,  776. 

Brussels  Sprouts,  922. 

Roast  Leg  of  Lamb,  648. 

Doucette  Salad,  1054. 

Sago  Pudding,  1140. 

Coffee,  1349. 


Tuesday,  March  — . 


Breakfast. 


Eggs  a  la  Turque,  439. 

Broiled  Perch,  tomato  sauce,  353,  205. 

Hashed  Lamb  a  la  Polonaise,  700. 

Saratoga  Potatoes,  ion. 

Stewed  Peaches,  1334. 


Cuncljeon. 


Oysters  a  la  Baltimore,  388. 

Veal  Cutlets  a  la  Milanaise,  563. 

Potatoes  a  la  Rice,  1007. 

Turban  of  Apples,  1174. 

4 


EDinner. 


Oysters,  298. 
Beef  a  1'Ecossaise,  5. 

Tomatoes,  288.  Olives. 

Red-snapper  a  1'Hollandaise,  317. 

Balotine  of  Squab  a  1'Italienne,  818. 

Shoulder  of  Lamb,  jardiniere,  696. 

String  Beans,  948. 

Roast  Plovers,  865. 

Watercress  Salad,  1072. 

Almond  Cake,  1224. 

Coffee,  1349. 


THE    TABLE. 


Wednesday,  March  — . 


Breakfast. 

Omelet  Raspail,  467. 

Broiled  Spanish-mackerel,  329. 

Sausages  a  I'ltalienne,  737. 

Mashed  Potatoes,  998. 

Milan  Cake,  1228. 

Ctmcfjwm. 

Crabs  a  la  St.  Jean,  371. 

Stewed  Beef  a  la  Turque,  542. 

Saratoga  Potatoes,  ion. 

Stuffed  Egg-plant,  909. 

Apricot  Pie,  1092. 


SUnner. 

Clams,  300. 

Consomme  au  Semoule,  104. 
Celery,  2co.  Radishes,  292, 

Salmon  a  la  Creole,  339. 
Chicken  Fricassee  a  la  Reine,  780. 

Cauliflower,  with  butter,  925. 

Fresh  Artichokes  a  la  Barigoul,  897. 

Roast  Snipe  sur  Canape,  868. 

Chicory  Salad,  1045. 

Maraschino  Pudding,  1134. 

Coffee,  1349. 


Thursday,  March  — . 


Breakfast. 


Scrambled  Eggs,  with  truffles,  407. 

Cods'  Tongues,  black  butter,  349. 

Lamb  en  Brochette  a  la  Dumas,  674. 

Hashed  Potatoes,  1002. 
Creme  en  Mousse  au  Cafe,  1253. 


Broiled  Pompano,  maitre  d'h6tel,  329. 

Calf  s  Head  a  la  Cavour,  638. 

Oyster-plant  a  la  Poulette,  1019. 

Tongue  Salad,  1056. 

Cherry  Tarts,  mi. 


SDiniur. 

Glen  Cove  Clams,  300. 

Cream  of  Lentils  a  la  Major-domo,  88. 

Radishes,  292.  Olives. 

Lobster  Cutlets,  sauce  Colbert,  366,  190. 

Broiled  Tenderloin  a  la  Florentine,  506. 

Stewed  Flageolets,  947. 

Salmi  of  Duck,  with  olives,  827. 

Brussels  Sprouts,  923. 

Roast  Mutton,  585. 

Lettuce,  Mayonnaise  salad,  1042, 1057. 

Baked  Apple  Dumplings,  1122. 

Gorgonzolla  Cheese. 

Coffee,  1349. 


Friday,  March  — . 


Breakfast. 


Omelet  a  1'Espagnole,  472. 

Scallops  a  la  Poulette,  392,  598. 

Chicken  Livers,  sautes  au  madere,  767. 

Potatoes  a  1'Hanna,  1012. 

Small  Brioches,  1202. 


£und)j 


jton. 

*  Broiled  Boned  Smelts,  tartare. sauce,  353,  207. 
Stewed  Lamb,  with  Peas,  706. 
String-Bean  Salad,  1068. 
Stewed  Green-gages,  1336. 


Dinner. 

Blue  Point  Oysters,  298. 

Frogs  a  1'Espagnole,  25. 

Celery,  290.  Radishes,  292. 

Lobster  en  Chevreuse,  362. 

Brisotin  of  Veal,  poivrade  sauce,  554, 194. 

Stewed  Tomatoes,  1027. 

Chicken  Pot-pie,  757. 

Roast  Rhode  Island  Turkey,  800. 

Dandelion  Salad,  1049. 

Orange  Pudding,  1158. 

Coffee,  1349. 


MENUS. 


51 


Saturday,  March  — . 


Breakfast. 


Dinner. 


Eggs  a  la  Valencienne,  421. 

Fried  Sole,  sauce  tartare,  320,  207. 

Amourettes  of  Lamb  a  la  Diable,  672. 

Potatoes  a  1'Anglaise,  988. 

French  Pancake,  1186. 


Ctmctyeon. 


Oyster  Patties,  387. 
Chicken  Croquettes  a  la  Reine,  758. 

French  Peas. 

Beef  Salad,  1039. 

Boiled  .Peach  Dumplings,  1125. 


Little  Neck  Clams,  300. 

Ox-Tail  a  1'Anglaise,  40. 

Olives.  Cucumbers,  289. 

Bass  a  la  Bordelaise,  341. 
Salmi  of  Plover  a  la  Moderne,  870. 

Turnips,  with  gravy,  967. 

Mignon  Filets  a  la  Bohemienne,  513. 

Asparagus,  Hollandaise,  904. 

Roast  Goose,  808. 

Barbe  de  Capucine  Salad,  1038. 

Apple  Pudding,  1152. 

Coffee,  1349. 


Sunday,   March  — . 


Breakfast. 

Omelet,  with  cheese,  469. 

Picked-up  Codfish,  346. 

Minced  Beef  a  la  Catalan,  502. 

Hashed  Potatoes  au  Gratin,  1004. 

Oatmeal,  with  cream. 


Dinner. 


Cunctjeon. 


Canape  Lorenzo,  391. 

Broiled  Spring  Chickens,  756. 

Sweet  Potatoes  a  1'Hollandaise,  999. 

Russian  Salad,  1065. 

Chaussons,  1236. 


Oysters  a  1' Alexandra  Dumas,  299. 

Puree  Faubonn£,  46. 
Sardines,  283.  Celery,  290. 

Shad,  vert-pre,  328. 
Shells  of  Sweetbreads  a  la  Cardinal,  622. 

Artichokes  a  la  Florentine,  903. 

Breast  of  Turkey  a  la  Robinson,  807. 

Cauliflower  au  Gratin,  926. 

Punch  a  la  Delmonico,  1303. 

Roast  Squab  sur  Canape,  816. 

Celery,  Mayonnaise  salad.  1042. 

Raspberry  Water-ice,  1281. 

Lady-fingers,  1231. 

Gorgonzolla  Cheese. 

Coffee,  1349. 


Monday,  March  — . 


Breakfast. 


Dinner. 


Eggs  k  la  Meyerbeer,  437. 

Aiguillettes  of  Bass,  with  White  Wine,  342. 

Chicken  Livers  en  Brochette,  with  bacon,  769. 

French  Fried  Potatoes,  993. 

Stewed  Apples,  1332. 


Cunclji 


jeon. 

Welsh  Rare-bit,  Golden  Buck,  295. 

Shoulder  of  Lamb,  puree  Normande,  694. 

Spinach  au  Croutons,  940. 

Herring  Salad,  1074. 

Rhubarb  Pie,  1085. 


Clams,  300. 

Printanier  Grenat,  51. 

Olives.  Radishes,  292. 

Codfish  a  1'Hollandaise,  317. 
Mignon  Filets  a  la  Pompadour,  509. 

French  String  Beans,  948. 

Chicken  Saute  a  la  Ch.  C.  Delmonico,  1355. 

French  Peas.  § 

Roast  Reed-birds,  877. 

Doucette  Salad,  1052. 

Rice  Pudding,  1143. 

Coffee,  1349. 


52 


THE    TABLE. 


Ttiesday,  March  — . 


Srmkfast. 


?B  inner. 


Shrimp  Omelet,  453. 

Fish  Balls,  347. 

Hashed  Beef  au  Gratin,  653. 

Saratoga  Potatoes,  ion. 

Baked  Apples,  1124. 

Citncljeon. 

Oysters  en  Brochette  au  Petit  Sale,  385. 

Stewed  Veal  a  la  Grecque,  626. 

Cauliflower  Salad,  1040. 

Gooseberry  Tarts,  1114. 


Elue  Point  Oysters,  298. 

Consomme  Napolitaine,  37. 

Celery,  290.  Lyons  Sausage,  286. 

Bass,  Anchovy  sauce,  352,  163. 

Braised  Beef  a  la  Bignon,  484. 

Sorrel,  with  Eggs,  974. 
Pigeon  Cutlets  a  la  Victoria,  815. 

Flageolets,  1365. 

Roast  Spring  Lamb,  1361. 

Escarole  salad,  1055. 

Baba  au  Rhum,  1217. 

Imported  Brie  Cheese. 

Coffee,  1349. 


Wednesday,  March  — . 


33reakfa0t. 


Eggs  au  Miroir,  425. 

Broiled  Pickerel,  maitre  d'h6tel,  329. 

Calf's  Liver  a  1'Alsacienne,  582. 

Stewed  Potatoes,  995. 
Red  Currant  Jelly,  1326. 


Cuml^on. 

Scallops  Brestoise,  392. 

Stewed  Beef  a  la  Dufour,  541. 

Macaroni  au  Gratin,  955. 

Apple  Meringue  Pie,  1103. 


JDtnner. 


Little  Neck  Clams,  300. 
Potage  a  la  Windsor,  94. 

Sardines,  283.  Radishes,  292^ 

Broiled  Shad  Roe,  402. 

Cucumber  Salad,  289. 
Supreme  of  Chicken  a  la  Patti,  789. 

String  Beans  Bretonne,  949. 
Mignons  of  Lamb,  sauce  Bearnaise,  1360. 

Spinach  and  Eggs,  940. 

Roast  English  Snipe,  868. 

Watercress  Salad,  1072. 

Meringues  Panachees,  1302. 

Coffee,  1349. 


Thursday,  March  — . 


SJreakfctst. 


Kidney  Omelet,  463. 

Shad,  maitre  d'hotel,  326. 

Veal  Cutlets,  Tomato  sauce,  563. 

Stewed  Carrots,  with  Cream,  927. 

Whipped  Cream  a  la  Vanille,  1254. 


Stuffed  Deviled  Crabs,  370. 

Beef  Tongue,  Jardiniere,  535. 

Stewed  Tomatoes,  1027. 

Strawberry  Tarts,  1117. 


JDhnter. 

Rockaway  Oysters,  298. 
Sorrel,  with  Rice,  42. 

Olives.  Radishes,  294. 

Cod's  Tongues,  black  butter,  349. 

Potato  Croquettes,  997. 

Balotine  of  Lamb,  with  Peas,  675. 

Chicken  Saute  a  la  Marengo,  771. 

Stuffed  Cucumbers,  937. 

Roast  Loin  of  Veal,  585. 

Chicory  Salad,  1046. 

English  Pudding,  1137. 

Coffee,  1349. 


MENUS. 


53 


Friday,  March 


Breakfast. 


SHnner. 


Omelet,  with  Asparagus-tops,  458. 

Skate,  with  black  butter,  325,  159. 

Pig's  Feet  a  la  Poulette,  731. 

Potatoes  Julienne,  1013. 
Preserved  Green-gages,  1344. 


Ctmcljecm. 


Broiled  Spanish-mackerel,  329. 
Broiled  Philadelphia  Spring  Chickens,  756. 

French  Peas. 

Tomato  Salad,  1070. 

Vermicelli  Pudding,  1142. 


Clams,  300. 

Puree  Soubise,  with  White  Beans,  92. 
Celery,  290.  Olivt 

Perch  a  la  Toulouse,  354. 
Antelope  Steak,  Port  Wine  sauce,  891. 

Stuffed  Peppers,  975. 
Fricandeau  of  Veal,  with  Spinach,  578. 

Roast  Squab,  816. 

Lettuce  and  Egg  Salad,  1058. 

Macaroon  Ice-cream,  1290. 

Lady-fingers,  1231. 

Domestic  Brie  Cheese. 

Coffee,  1349. 


Saturday,  March  — . 


Breakfast. 


JD  inner. 


Smoked  Beef  Omelet,  461. 

Broiled  Smelts,  Bearnaise  sauce,  353. 

Lamb  Steak  a  1'Americaine,  718. 

Potatoes,  maitre  d'hotel,  985. 

Apples  and  Rice,  1169. 


Ctmdjeon. 


Matelote  of  Eels,  332. 

Fried  Sweet  Potatoes,  993. 

Corned  Beef,  with  Kale  Sprouts,  490. 

Plum  Pie,  1094. 


Oysters,  298. 

Consomme  Dubourg,  101. 
Radishes,  292.  Thon,  282. 

Sheep's-head  aux  fines  Herbes,  323. 
Epigrammes  of  Lamb,  Louisianaise,  691. 

Stuffed  Lettuce,  953. 

Salmi  of  Ptarmigan  a  la  Chasseur,  864. 

Tomatoes  a  la  Reine,  1024. 

Roast  Beef,  527. 

Dandelion  Salad,  1049. 

Apricot  Pudding,  1151. 

Coffee,  1349, 


Sunday,   March  — . 


Breakfast. 


dinner. 


Boiled  Eggs. 

Broiled  Pompano,  maitre  d'hdtel,  329. 
Flat  Sausages,  with  mashed  Potatoes,  719. 

Turnips  and  Gravy,  967. 
Creme  en  Mousse  au  Kirsch,  1256. 


Cnncljeon. 


Broiled  Shad,  326. 

Cucumber  Salad,  289. 

Boiled  Turkey,  Celery  sauce,  796. 

Fried  Sweet  Potatoes,  993. 

Frangipani  Tarts,  1121. 


Shrewsbury  Oysters,  298. 

Consomme  Tapioca,  104. 
Radishes,  292.  Lyons  Sausage,  286. 

Smelts  a  la  Toulouse,  354. 
Tenderloin  of  Beef,  marinaded,  Russian  sauce, 

5"- 

Succotash,  1022. 

Saddle  of  Lamb  a  la  Sevigne,  669. 
Romaine  Punch,  1304. 

Roast  Goose,  808. 

Chicory  Salad,  1045. 

Iced  Diplomatic  Pudding,  1288. 

Strachino  Cheese. 

Coffee,  1349. 


54 


THE    TABLE. 


Monday,  March  — . 


Breakfast. 

Omelet  with  Cepes,  460. 

Fish  Balls,  347 . 

Minced  Beef  a  la  Catalan,  502. 

Potatoes  Gastronome,  1000. 

Peach  Marmalade,  1331. 

Cundjeon. 

Oysters  a  la  Poulette,  383. 
Braised  CalPs  Liver,  Bourgeoise,  583. 

Fried  Oyster-plant,  1021. 

Timbales  a  la  Schultze,  263. 

Savarin,  1197. 


dinner. 


Clams,  300. 

Spaghetti,  with  Tomatoes,  56. 
Tomatoes,  288.  Olives. 

Salmon  Croquettes,  Cream  sauce,  364,  181. 

Croustade  of  Kidneys  a  la  Perigueux,  680,  191. 

Chicken  Saute,  with  Tarragon,  774. 

Potatoes  a  1'Hanna,  1012. 

Roast  Mutton,  585. 

Celery  Salad,  1041. 

Fruit  Pudding,  1161. 

Coffee,  1349. 


Tuesday,  March  — . 


Ureakfast. 


dinner. 


Scrambled  Eggs,  with  Asparagus-tops,  406. 

Broiled  Sardines  on  toast,  403. 

Lamb  Chops,  sauce  Colbert,  647,  190. 

Potatoes  Lyonnaise,  991. 

Maraschino  Jelly,  1319. 


Cundjeon. 


Stuffed  Deviled  Clams,  376. 
Hamburg  Steak,  Poivrade  sauce,  526, 194. 

Broiled  Tomatoes,  1025. 
Iced  Timbale  of  Rice,  1175. 


Blue  Point  Oysters,  298. 
Clear  Green  Turtle,  18 

Radishes,  292.  Caviare,  281. 

Red-snapper,  Remoulade  sauce,  309,  209. 

Sirloin  Steak  a  la  Parisienne,  495. 

Potatoes  a  la  Windsor,  1008. 

Broiled  Sweetbreads,  Colbert  sauce,  617. 

Brussels  Sprouts,  922. 

Roast  Chicken,  755. 

Watercress  Salad,  1072. 

Rum  Cake,  1229. 

Coffee,  1349. 


Wednesday,  March  — . 


Breakfast, 


Omelet,  with  fine  Herbs,  451. 
Codfish,  cream  sauce,  352, 181. 

Mashed  Potatoes,  998. 

Corned-beef  Hash  en  bordure,  531. 

Malaga  Grapes. 


Cnndjcon. 


dinner. 


Stuffed  Deviled  Lobster,  367. 

Grenadin  of  Veal,  with  mashed  Peas,  586. 

Sweet  Potatoes  soufflees,  1010. 

Boiled  Apple  Dumplings,  1122. 


Little  Neck  Clams,  300. 

Brunoise,  with  Rice,  3. 

Olives.  Lyons  Sausage,  286. 

Bass  a  la  Chambord,  343. 
Leg  of  Mutton  a  la  Conde,  649. 

Potato  Croquettes,  997. 

Chicken  Livers,  with  Madeira  Wine,  767. 

Asparagus,  sauce  Hollandaise,  904. 

Roast  Beef,  527. 

Tomato,  Mayonnaise  salad,  1071. 

Iced  Pound  Cake,  1193. 

Coffee,  1349. 


MENUS. 


55 


Thursday,  March  — . 


Breakfast. 


?Dinner. 


Poached  Eggs  on  toast,  anchovy  butter,  404. 

Fried  Whitebait,  301. 

Tripe  a  la  Bordelaise,  544. 

Hashed  Potatoes  au  Gratin,  1004. 

Creme-en-mousse  au  maraschino,  1257. 


Ctmctyccm. 


Crabs  a  la  St.  Jean,  371. 

Hashed  Turkey  en  bordure,  805. 

Stewed  Lima  Beans,  952. 

Pumpkin  Pie,  1099. 


Blue  Point  Oysters,  298. 

Cream  of  Lima  Beans,  75. 

Celery,  290.  Thon,  282. 

Salmon  a  1'Irlandaise,  307. 
Shoulder  of  Lamb,  Flamande,  699. 

Risotto,  1017. 

Sweetbreads,  larded,  with  Mushrooms,  609. 

Green  Peas  a  TAnglaise,  978. 

Roast  Red-head  Ducks,  876. 

Watercress  Salad,  1072. 

Charlotte  Russc,  1261. 

Stilton  Cheese. 

Coffee,  1349. 


Friday,  March  —. 


Breakfast. 


Tomato  Omelet,  456. 
Shad,  with  Sorrel,  327. 
Potatoes,  maitre  d'h6tel,  985. 
Spaghetti  au  Gratin,  961. 
•    Rice  and  Milk,  1177. 

Cunctyeon. 

Fish  Balls,  347. 

Stewed  Beef  a  1'Egyptienne,  540. 

Rice  a  la  Ristori,  1016. 

Lobster  Salad,  1061. 

Peach  Tarts,  1106. 


Sinner. 


Little  Neck  Clams,  300. 

Onion,  130. 

Sardines,  283.  Olives. 

Red-snapper,  Egg  sauce,  309, 161. 
Mutton  Chops,  Napolitaine,  646. 

Beans  Panaches,  950. 

Chicken  Croquettes  a  1'Ecarlate,  760. 

Cauliflower,  Hollandaise,  925,  160. 

Roast  Corn  Plovers,  865. 

Chicory  Salad,  1045. 

Baba  au  Madere,  1217. 

Coffee,  1349. 


Saturday,  March  — . 


Breakfast. 

Eggs  a  la  Tripe,  419. 

Fried  Sole,  Colbert  sauce,  320. 

Hashed  Mutton  en  bordure,  653. 

Potatoes  en  paille,  1014. 

Corn  Fritters,  965. 


Ctmcljecm. 


Broiled  Veal  Kidneys,  with  Bacon,  713. 

Braised  Beef  en  Daube,  483. 

Stuffed  Peppers,  975. 

Allumettes,  1205 


5D  inner. 

Rockaway  Oysters,  298. 

Chiffonade,  14. 

Anchovies,  284.  Tomatoes,  288. 

Codfish,  sauce  Hollandaise,  352,  160. 

Minced  Veal  a  la  Catalan,  575, 

Chicory,  Cream  sauce,  932. 

Broiled  Sirloin  a  la  Bearnaise,  492. 

String  Beans,  948. 
Roast  Leg  of  Mutton,  648. 

Dandelion  salad,  1049. 

Chocolate  Ice-cream,  1272. 

Petites  Bouchees  a  la  Mme.  Astor,  1238. 

Ccffee,  1349. 


THE    TABLE. 


Sunday,  March  — . 


Breakfast 


SB  inner. 


Omelet  a  la  Vanderbilt,  471 . 

Boned  Broiled  Smelts,  Bearnaise  sauce,  553. 

Tripe  a  la  Lyonnaise,  548. 

Fried  Potatoes,  993. 
Stewed  Prunes  a  la  General  Dufour,  1330. 

Ctmctjeon. 

Cromesquis  aux  fines  herbes,  268, 143. 

Stewed  Veal  a  la  Marengo,  624. 

Spaghetti  Napolitaine,  959. 

Chicken  Salad,  1044. 
Rice  and  Orange  Pudding,  1130. 


East  River  Oysters,  298. 

Consomme  Imperial,  in. 

Radishes,  292.  Olives* 

Shad  with  sorrel,  327. 
Tenderloin  of  Beef,  larded,  with  stuffed 

tomatoes,  516,  1023. 
Supreme  of  Chicken  a  la  Rothschild,  790. 

Fresh  Asparagus,  904. 
Punch  a  la  Lalla  Rookh,  1308. 

Roast  English  Snipe,  868. 

Barbe  de  Capucine  Salad,  1038. 

Omelet  Soufflee,  474. 

Pont  PEveque  Cheese. 

Coffee,  1349. 


Monday,   April  — . 


Breakfast. 


Eggs  a  la  Livingstone,  410. 

Fillets  of  Sole  a  la  Horly,  321. 

Corned  Beef  Hash  a  la  Zingara,  530. 

Potatoes  au  Gratin,  1004. 

Strawberries  and  Cream. 


Citncljeon. 


Stuffed,  Deviled  Crabs,  370. 

Blanquette  of  Veal  a  la  Reine,  550. 

Lamb  Tongue  Salad,  1056. 

Cream  au  Cognac,  1258. 


Dinner. 

Clams,  300. 
Pate  d'ltalie,  103. 

Sardines,  283  Olives. 

Broiled  Trout,  maitre  d'h&tel,  314. 
Sirloin  Pique  a  la  Bordelaise,  491. 

Spinach,  with  Eggs,  940. 
Pigeon  Cutlets  a  la  Victoria,  815. 

Succotash,  1022. 

Roast  Hindquarter  of  Spring  Lamb,  1361. 

Watercress  Salad,  1072. 

Baba,  1216. 

Brie  Cheese. 

Coffee,  1349. 


Tuesday,  April  — . 


Breakfast. 


Omelet,  bonne  femme,  466. 

Broiled  Beefsteak,  524. 
Calf  s  Brains,  black  butter,  557. 

Hashed  Potatoes,  1002. 
Brioches  a  la  Conde,  1203. 

Cuncljecm. 

Scallops  Brestoise,  392. 

Mutton  Stew,  Fermiere,  655. 

Shrimp  Salad,  1067. 

Plum  Pie,  1094. 


Dinner. 

Oysters,  298. 

Mock  Turtle,  17. 

Thon,  282.  Celery,  290. 

Bluefish  a  la  Bordelaise,  341. 
Mignons  Filets  a  la  Pompadour,  509. 

Oyster-plant  a  la  Poulette,  1019. 
Antelope  Steaks,  Colbert  sauce,  881. 

String  Beans,  948. 
Roast  Rhode  Island  Turkey,  800. 

Chicory  Salad,  1045. 

Chocolate  Ice-cream,  1272. 

Sweet  Almond  Macaroons,  1210. 

Coffee,  1349. 


MENUS. 


57 


Wednesday,  April  — . 


Breakfast. 


Eggs,  with  black  butter,  414. 

Spring  Lamb  Chops,  with  Bacon,  647,  754. 

Sausages,  with  White  Wine,  735. 

Saratoga  Potatoes,  ion. 

Waffles  and  Sugar,  1196. 

Cuncljectt. 

Smelts,  sauce  Bearnaise,  353. 

Braised  Beef  a  la  Mode,  479. 

Stewed  Corn,  964. 

Tomato  Salad,  1070. 

Coffee  Eclairs,  1244. 


Little  Neck  Clams,  300. 

Puree  Jackson,  43. 

Lyons  Sausage,  286.  Radishes, 

Kingfish,  maitre  d'h&tel,  329. 

Potatoes  Hollandaise,  999. 
BrZsotin  of  Veal  a  1'Ecarlate,  555. 

Spinach,  with  gravy,  943. 

Broiled  Turkey  Legs  a  la  Diable,  766. 

Mushrooms  on  Toast,  914. 

Roast  Beef,  527. 
Dandelion  Salad,  1048. 
Omelet  Celestine,  477. 
Coffee,  1349. 


Thursday,  April  — . 


Breakfast. 


HHnner. 


Omelet  Raspail,  467. 

Hashed  Lamb  a  1'Anglaise,  688. 

Broiled  Calfs  Liver,  maitre  d'hotel,  584, 145. 

Stewed  Tomatoes,  1027. 

Rice  Cake,  1222. 


Cundjeon. 


Broiled  Trout  au  Petit  Sale.  314, 754. 
Stewed  Beef,  Dufour,  541. 

French  Peas. 
Croquettes  of  Sweetbreads,  with  Mushrooms, 

620,  230. 
Huckleberry  Tarts,  1113. 


Rockaway  Oysters,  298. 

Printanier  Royale,  124. 

Radishes,  292.  Celery,  290. 

Shad,  with  fine  Herbs,  315. 

Fricandeau,  with  Sorrel,  577. 

Piloff  of  Chicken  a  la  Turque,  782. 

Beans  Panaches,  950. 

Roast  Squab,  816. 

Barbe  de  Capucine  Salad,  1038. 

Peach  Pudding  a  la  Richelieu,  1150. 

Swiss  Cheese. 

Coffee,  1349. 


Friday,  April  — . 


Breakfast, 


Eggs  au  Miroir,  425. 

Broiled  Fresh  Mackerel,  329. 

Mutton  Chops  a  la  Provenc^tle,  642. 

Lima  Beans,  952. 

Galette,  1221. 


Frogs  a  la  Poulette,  399. 
Chicken  Pot-pie,  757. 

Risotto,  1017. 

Lobster  Salad,  1061. 

French  Pudding  a  la  Delmonico,  1 139. 


Tomatoes, 


JDinner. 

Clams,  300. 
Puree  of  Crecy,  47. 


Olives. 


Bass  a  la  Chambord,  343. 
Porterhouse  Steak  a  la  Bordelaise,  491. 

Stewed  Oyster-plant,  1018. 
Sweetbreads  a  la  Financiere,  603. 

Fresh  Peas,  978. 

Roast  Spring  Chicken,  755. 

Chicory  Salad,  1046. 

Kirsch  Jelly,  1319. 

Cheddar  Cheese. 

Coffee,  1349. 


THE    TABLE. 


Saturday,  April  — . 


Breakfast. 


Dinner. 


Omelet,  with  Chicken  Livers,  464. 

Broiled  Smelts,  Tartare  sauce,  353,  207. 

Pig's  Feet,  St.  Hubert,  727. 

Potato  Croquettes,  997. 

Stewed  Apricots,  1335. 


Cunctji 


|eon. 

Fried  Whitebait,  301. 

Braised  Noix  of  Veal  a  la  Providence,  590. 

Spinach  a  1'Anglaise,  940: 

Macedoine  Salad,  1063. 

Chocolate  Eclairs,  1243. 


Shrewsbury  Oysters,  298. 
Giblets,  with  Barley,  21. 

Bologna  Sausages,  286.  Radishes,  292. 

Fresh  Mackerel,  Colbert,  329, 190. 
Croustade  of  Chicken  Livers,  763. 

Turnips,  with  gravy,  967. 

Lamb  Sweetbreads  en  caisses,  274. 

Artichokes  Barigoul,  897. 

Snipe  sur  Canape,  868. 

Doucette  Salad,  1054. 

Cocoanut  Pudding,  1147. 

Coffee,  1349, 


Sunday,  April  — . 


Breakfast. 


Eggs,  with  Tarragon,  429. 

Haddock,  Cream  sauce,  352, 181. 

Calf's  Liver  Saute  al'Italienne,  580 

Corn,  stewed  with  butter,  964. 

Cream  Renversee,  1252. 

Ctmcljemt. 

Sole  au  Gratin,  319. 
Stewed  Beef  a  la  Dufour,  541. 

Broiled  Tomatoes,  1025. 

Timbales  a  la  Schultze,  263. 

Fresh  Strawberry  Tarts,  1117. 


dinner. 


Blue  Point  Oysters,  298. 

Consomme  Princesse,  113. 

Olives.  Radishes,  292. 

Stuffed  Lobster,  367. 
Saddle  of  Mutton,  Londonderry  sauce,  668. 

Fried  Oyster-plant,  1021. 

Coquilles   of  Chicken,  with  Mushrooms,  271, 

Fresh  Asparagus,  904.  [230. 

Punch  au  Kirsch,  1303. 

Roast  Teal  Ducks,  859. 

Celery,  Mayonnaise  Salad,  1042. 

Rum  Cake,  1229. 

Gorgonzolla  Cheese. 

Coffee,  1349. 


Monday,  April  — . 


Breakfast. 


Omelet,  with  fine  Herbs,  451. 
Hamburg  Steak,  Russian  sauce,  526. 
Kidneys,  stewed  with  Madeira,  662. 

Saratoga  Potatoes,  ion. 
Riceyand  Cream  a  la  Croce,  1296. 

Ctmcljeon. 

Gerthins  Welsh  Rarebit,  296. 

Fish  Balls,  347. 

Hashed  Turkey,  with  Cream,  804. 
Russian  Salad,  1065. 
Custard  Pie,  noo. 


CHnner. 


Little  Neck  Clams,  300. 

Brunoise,  with  Sorrel,  4. 

Radishes,  292.  Lyons  Sausage,  286. 

Shad,  vert-pre,  328. 

Sweetbreads  a  la  Catalan,  616. 

New  String  Beans  au  blanc,  947. 

Balotine  of  Lamb  au  jus,  675. 

French  Peas. 

Roast  Goose,  808. 

Watercress  Salad,  1072. 

Apple  Fritters,   1191. 

Coffee,  1349. 


MENUS. 


59 


Tuesday,  April  — . 


33rmkfct0t. 


dinner. 


Eggs  a  la  Reine,  438. 

Codfish  Tongues,  with  black  butter,  349. 

Tripe  a  la  Lyonnaise,  548. 

Stewed  Turnips,  967. 

Brioche,  1201. 

Ctmcljecm. 

Broiled  Trout,  maitre  d'h&tel,  314. 

Cucumber  Salad,  289. 
Escalops  of  Veal  a  la  Duxelle,  569. 

Mashed  Potatoes,  998. 
Mille  Feuilles,  1223. 


East  River  Oysters,  298. 

Ox-tail,  with  Barley,  38. 

Olives.  Radishes,  292. 

Bouchees  a  la  Reine,  270. 
Beef  Tongue  a  la  Gendarme,  532. 

Tomatoes  a  la  Bock,  1026. 

Haricot  of  Lamb  a  la  Providence,  701. 

Beans  Panaches,  950. 

Roast  Squab,  816. 

Lettuce  Salad,  1057. 

Charlotte  Russe,  1261. 

Coffee,  1349. 


Wednesday,  April  — . 


Breakfast. 


EDinner. 


Plain  Omelet,  450.  * 

Fish  Balls,  347. 

Mutton  Chops,  with  Watercress,  647. 
Julienne  Potatoes,  1013. 
Brioches  Fluttes,  1204.  • 


Cuncljeon. 


Smelts,  with  White  Wine,  342. 

Hamburg  Steak,  Russian  sauce,  526. 

Cauliflower,  Hollandaise,  925. 

Madeleine,  1226. 


Clams,  300. 
Jardiniere,  28. 
Tomatoes,  288.  Olives. 

Bass  en  Matelote,  332. 
Roast  Ham,  Champagne  sauce,  723. 

Stewed  Corn,  964. 

Antelope  Chops,  Port  Wine  sauce,  891. 
Stuffed  Green  Peppers,  975. 

Roast  Beef,  527 . 
Barbe  de  Capucine  Salad,  1038. 

Vanilla  Ice-cream,  1271. 

Petites  Bouchees  des  Dames,  1237. 

Coffee,  1349. 


Thursday,  April 


Breakfast. 

Eggs  a  1'Aurore,  444. 

Broiled  Salt  Mackerel,  329. 

Hashed  Beef  au  Gratin,  529. 

Fried  Onions,  969. 

Rice  and  Milk,  1177. 

Cuncljecm. 

Broiled  Shad's  Roe,  with  bacon,  402. 

Lamb  Steaks  a  1'Americaine,  718. 

Potatoes  au  Gratin,  1004. 

Home-made  Cake,  1220. 


Dinner. 


Rockaway  Oysters,  298. 

Consomme  Renaissance,  115. 

Radishes,  292.  Lyons  Sausage,  286. 

White  Perch,  Tartare  sauce,  353,  207. 

Curry  of  Lamb  a  1'Indienne,  677 

Turnips,  with  gravy,  967. 

Chicken  Vol-au-vent  a  la  Financiere,  810. 

Spring  Lamb,  Mint  sauce,  1361.  169. 

Dandelion  Salad,  1049. 

Apples  Meringuees,  1248. 

Imported  Brie  Cheese. 

Coffee,  1349. 


6o 


THE    TABLE. 


Friday,  April  — . 


Breakfast. 


Eggs  a  la  Bennett,  447. 

Picked-up  Codfish,  346. 

Sheep's  Feet  a  la  Poulette,  654. 

Spaghetti  a  1'Italienne,  960. 

Stewed  Prunes,  1330. 


Ctmdji 


)eon. 

Gromesquis  a  la  Reine,  765. 

Trout,  Ravigote  butter,  147. 

Minced  Tenderloin  a  la  Portugaise,  501. 

Fried  Egg-plant,  907. 

Rhubarb  Pie,  1085. 


0  inner. 


Oysters,  298. 
Gumbo  of  Frogs,  23. 
Olives.  Tomatoes,  2? 

Bass  a  la  Bdarnaise,  353. 

Sweetbreads  au  Salpicon,  605. 

Pigeons  en  compote,  822. 

Sorrel,  with  gravy,  974. 

Roast  Turkey,  800. 

Chicory  Salad,  1045. 

Almond  Cake,  glace,  1208. 

Coffee.  1349. 


Saturday,  April  — . 


Breakfast. 

Eggs  a  la  Suisse,  441. 
Broiled  Boned  Smelts,  maitre  d'hotel,  355, 

Lamb  Steak,  718. 

Potatoes  Sautees  au  beurre,  994. 

Milan  Cake,  1228. 

Cuncljeon. 

Stuffed  Deviled  Crabs,  370. 

Veal  Stew  a  la  Marengo,  624. 

Cauliflower  au  Gratin,  926. 

Maraschino  Jelly,  1319. 


SHnner. 


Little  Neck  Clams,  300. 
i45«  Julienne,  27. 

Sardines,  283.  Cucumbers,  289. 

Red-snapper,  Egg  sauce,  352, 161. 
Tenderloin  of  Beef  a  la  Cheron,  504. 

Oyster-plant  a  la  Poulette,  1019. 

Salmi  of  Snipe  k  la  Moderne,  870. 

Spinach,  maitre  d'hotel,  942. 

Roast  Mutton,  585. 

Escarole  Salad,  1055. 

Lemon  Pudding,  1157. 

Coffee,  1349. 


Sunday,  April  — . 


Breakfast. 


Chicken  Liver  Omelet,  464. 

Broiled  Shad's  Roe,  maitre  d'h&tel,  402. 

Sausages  a  1'Italienne,  737. 

Fried  Oyster-plant,  1021. 

Creme  en  Mousse  au  Cafe,  1253. 


Cundjeon. 


Long  Island  Smelts  au  Gratin,  355. 

Tripe  a  la  Bordelaise,  544. 

Spaghetti  Napolitaine,  959. 

Timbales  Lagardere,  809. 

Pineapple  Tarts,  1115. 


?D  inner. 


Blue  Point  Oysters,  298. 

Chicken  a  la  Piemontaise,  63. 

Celery,  290.  Radishes,  292. 

Boiled  Salmon,  Oyster  sauce,  303. 
Escalops  of  Sweetbreads  a  la  Richelieu,  574. 

Stuffed  Tomatoes,  1023. 

Chicken  Saute  a  1'Hongroise,  772. 

Green  Peas  a  1'Anglaise,  978. 

Romaine  Punch,  1304. 

Roast  Grass  Plover,  865. 

Lettuce,  Mayonnaise  salad,  1042, 1057. 

Strawberry  Shortcake,  1214. 

Strachino  Cheese. 

Coffee,  1349. 


MENUS. 


61 


Monday,  April  — 


Breakfast. 


Scrambled  Eggs,  with  chicory,  409. 

Broiled  Lamb  Fries,  Tomato  sauce,  673. 

Beefsteak,  with  watercress,  524. 

Potatoes,  maitre  d'h6tel,  985. 

Strawberries  and  Cream. 

Cnncljeon. 

Codfish  a  I'Hollandaise,  317. 
Veal  Cutlets,  Pagasqui,  560. 

Carrots  and  Cream,  927. 

Cauliflower  Salad,  1040. 
Raspberry  Tarts,  1118. 


?D  tuner. 

Little  Neck  Clams,  300. 
Potage  k  la  McDonald,  95. 

Mortadella,  287. 

Bluefish  au  Gratin,  319. 

Turkey  Legs  a  la  Diable,  766. 

Potatoes  a  I'Hollandaise,  999. 

Lamb  Chops,  maison  d'or,  683. 

String  Beans  a  1'Anglaise,  948. 

Snipe  sur  Canape,  868. 

Chicory  Salad,  1045. 

Stewed  Peaches,  1334. 

Bitter  Almond  Macaroons,  1209. 

Coffee,  1349. 


Tuesday,  April  — . 


Breakfast. 


JDtnner. 


Omelet  a  1'Espagnole,  472. 

Broiled  Bluefish,  maitre  d'hotel,  329. 

Brochettes  of  Lamb  a  la  Dumas,  674. 

Potato  Croquettes,  997. 

Stewed  Green-gages,  1336. 


Ctmcljeon. 


.     Oysters  a  la  Baltimore,  388. 
Beefsteak  Pie  a  1'Americaine,  488. 
Fried  Egg-plant,  907. 
Rum  Omelet,  476. 


Oysters,  298. 

Consomme  Pure,  100. 

Anchovies,  284.  Radishes,  292. 

Broiled  Pompano,  329. 

Potatoes,  Windsor,  1008. 

Chicken  Croquettes,  with  mushrooms,  276. 

Saddle  of  Venison,  Currant  Jelly  sauce,  878. 

Fresh  Asparagus,  904. 
Roast  Leg  of  Mutton,  648. 

Watercress  Salad,  1072. 

Cold  Maraschino  Pudding,  1134. 

Coffee,  1349. 


Wednesday,  April  — . 


Breakfast. 


Eggs  a  la  Meyerbeer,  437. 

Fried  White  Perch,  Colbert  sauce,  301,  190. 

Broiled  Calf  s  Liver  and  Bacon,  584. 

Potatoes  Lyonnaise,  991. 

Sherry  Wine  Jelly,  1318. 


Cundjeon. 


Canape  Lorenzo,  391. 

Broiled  Beefsteak,  Marrow  sauce,  493. 

Spaghetti  au  Gratin,  961. 

Suedoise  Salad,  1069. 

Strawberry  Pie,  1095. 


JDtnner. 

Massachusetts  Bay  Oysters,  298. 

Mutton  a  TEcossaise,  31. 

Radishes,  292.  Olives. 

Fresh  Mackerel,  St.  Nazaire,  329  236. 

Mignons  Filets  a  la  Lorillard,  1364. 

Stuffed  Tomatoes,  1023. 
Supreme  of  Chicken  a  la  Toulouse,  786. 

New  String  Beans,  945. 

Brochette  of  Reed-birds,  with  Bacon,  877,  754. 

Barbe  de  Capucine  Salad,  1038. 

Coffee  Ice-cream,  1273. 

Galette,  1221. 

Coffee,  1349. 


62  THE    TABLE. 


Thursday,  April  — . 

Breakfast.  Pnner. 

Ham  Omelet,  462.  ^  Linn  Haven  Oysters,  298 . 

Fried  Whitebait,  301.  Consomme  d'Orleans,  1 10. 

Minced  Veal  a  la  Catalan,  575.  Tomatoes,  288.  Olives. 

Stewed  Carrots  and  Cream,  927.  North  River  Shad,  maitre  d'h6tel,  326. 

Strawberries  and  Cream.  Cucumber  Salad,  289. 

Haricot  of  Lamb  a  la  Providence,  701. 
Tl  Balotine  o'f  Squab  al'Italienne,  818. 

Fresh  Peas,  978. 

Scallops  Brestoise,  392.  Roast  Beef,  527. 

Pork  and  Beans,  752.  Dandelion  Salad,  with  eggs,  1049. 

Crao  Salad,  1047.  Apples  Meringuees,  1248. 

Rice  Cake  a  la  Mazzini,  1230.  Coffee,  1349. 


Friday,  April  — . 

Breakfast.  JBurner. 

Lobster  Omelet,  454.  Little  Neck  Clams,  300. 

Broiled  Fresh  Mackerel,  maitre  d'hdtel,  329.  Cream  of  Asparagus,  70. 

Lamb  Mignons,  Madeira  sauce,  1360,  185.        Celery,  290.  Mortadella,  287. 

Sweet  Potatoes,  stewed,  995.  Oyster  Patties,  387. 

Brioches  Fluttes,  1204.  Roast  Ham,  with  sweet  corn,  724. 

4T*»*t  r  U  o  Spinach,  with  eggs,  943. 

jLttnCljeOn.  Breast  of  Lamb)  jardiniere,  702. 

Kingfish,  with  sorrel,  327.  Brussels  Sprouts,  922. 

Blanquette  of  Veal,  with  nouilles,  552.  Roast  Turkey,  800. 

Potatoes,  Hollandaise,  999.  Doucette  Salad,  1052. 

Lobster  Salad,  1061.  Baba,  with  rum,  1217. 

Baked  Apples,  1124.  Coffee,  1349. 


Saturday,  April  — . 

Breakfast.  dinner. 

Eggs  a  la  Tripe,  419.  Keyport  Oysters,  298. 

Mutton  Hash  a  la  Zingara,  652.  Chicken  Hollandaise,  64. 

Black  Sausage,  with  mashed  potatoes,  719.       Radishes,  292.  Lyons  Sausage,  286. 

Rice  a  la  Croce,  1296.  Fillets  of  Bass,  with  White  Wine,  342. 

Sweetbreads  a  la  Montglas,  615. 

String  beans,  945. 
Boiled  Turkey,  Oyster  sauce,  797. 

Lobster  en  Brochette,  361.  Stuffed  Green  Peppers,  975. 

Porterhouse  Steak,  524.  Roast  Beef,  527. 

Carrots  and  Cream,  927.  Escarole  Salad,  1055. 

Maccaroni  Croquettes,  279.  Nelson  Pudding,  1155. 

Mille  Feuilles,  1223.  Coffee,  1349. 


MENUS. 


Sunday ',  April  — . 


Breakfast. 


Omelet  a  la  Vanderbilt,  471. 

Boiled  Skate,  black  butter,  325,  159. 

Calf  s  Feet,  sauce  piquante,  599. 

Stewed  Potatoes,  995. 
hipped  Cream  a  la  Vanille,  1254. 


Cuncljeott. 


Salmon,  with  Anchovy  butter,  303,  146. 
Braised  Beef  a  1'  Orsini,  481. 

Spinach,  with  Eggs,  940. 

Timbales  a  la  Schultze,  263. 

Mince  Pie,  1082. 


SHitner. 


Mill  Pond  Oysters,  298. 

Potage  of  Rice  a  la  Maintenon,  98. 

Radishes,  292.  Olives. 

Broiled  Trout,  maitre  d'hctel,  314. 

Cucumber  Salad,  289. 
Breast  of  Lamb,  Jardiniere,  702. 
Chicken  Fricasse  a  la  Reine,  780. 

Fresh  Green  Peas,  978. 
Punch  a  la  Cardinal,  1306. 

Snipe  sur  Canape,  868. 

Lettuce  and  Tomato  Salad,  1060. 

St.  Honore  a  la  Rose  Delmonico,  1212. 

Roquefort  Cheese. 

Coffee,  1349. 


Monday,  April  — -. 


Breakfast. 


SDtmter. 


Oatmeal.  Little  Neck  Clams,  300. 

Eggs  a  1'Alsacienne,  443.  Consomme  Patti,  126. 

Broiled  Veal  Cutlets,  sauce  piquante,  564,  203.  Tomatoes,  288.  Olives. 


Tripe  a  la  Creole,  545. 

Potatoes  maitre  d'hotel,  985. 

Stewed  Pears,  1333. 

Cunctyeon. 

Golden  Buck,  Welsh  Rarebit,  293. 
Beefsteak  Pie,  a  PAnglaise,  487. 

Anchovy  Salad,  1037. 
Vermicelli  Pudding,  1142. 


Lobster  Croquettes,  sauce  Colbert,  365. 
Saddle  of  Mutton,  Poivrade  sauce,  667. 

Sorrel  au  gras,  974. 

Salmi  of  Snipe  a  la  Walter  Scott,  856. 

Roast  Mushrooms  on  Toast,  916. 

Roast  Reed-birds,  877. 

Tomato  Salad,  Mayonnaise,  1071. 

Omelet  Soufflee,  474. 

Coffee,  1349. 


Tuesday,  April 


Breakfast. 


JBinner. 


Omelet,  with  Green  Peas,  459.  Doxie  Rockaway  Oysters,  298. 

Lobster  Cutlets,  Victoria,  366.  Clear  Green  Turtle,  18. 

Breaded  Mutton  Chops,  Tomato  sauce,  643,  205  Thon,  282.  Radishes,  292. 


Fried  Egg-plant,  907. 
Apples,  with  Rice,  Meringuees,  1169. 


Citnclji 


jecm. 

Broiled  Oysters  on  Toast,  382. 
Mignons  Filets,  marinaded,  Russian  sauce,  511. 

Potatoes  en  paille,  1014. 

Stewed  Artichoke  Bottoms,  897. 

Pear  Pie,  open,  1088. 


Shad,  vert-pre,  328. 

Curry  of  Lamb  a  la  Creole,  678. 

Balotine  of  Squab,  a  PItalienne,  818. 

Fresh  Asparagus,  Hollandaise,  904. 

Roast  Sirloin  of  Beef,  527. 

Dandelion  Salad,  1048. 

Tutti  Frutti,  1293. 

English  Cheese. 

Coffee,  1349. 


64 


THE    TABLE. 


Wednesday,  April  — . 


Breakfast. 


Poached  Eggs  on  Toast,  404. 

Broiled  Kingfish,  maitre  d'hotel,  329. 

Stewed  Chicken  Livers,  with  Madeira  767. 

Potatoes  a  la  Rice,  1007. 

Stewed  Apples,  1332. 

Cuncl)eon. 

Sheep's-head  a  la  Creole,  339. 
Calfs  Head  a  la  Cavour,  638. 

French  Peas. 

Beef  Salad,  1039. 

Strawberry  Tarts,  1117. 


Dinner. 

Cherry-stone  Oysters,  298. 
Menestra,  36. 


Olives. 


Caviare,  281. 
Bass  a  1?  Chambord,  343. 
Lamb  Chops,  maison  d'or,  683. 

Beans  Panaches,  950. 
Antelope  Steak,  puree  of  Chestnuts,  882. 

Spinach,  940. 

Roast  Ptarmigan  sur  Canape,  862. 

Lettuce,  Mayonnaise  Salad,  1042. 

Plum  Pudding,  1163. 

Coffee,  1349. 


Thursday,  April  — . 


Breakfast. 


Sausage  Omelet,  465. 

Scallops,  Tomato  sauce,  392,  203. 

Mignons  Filets,  with  Anchovy  butter,  509,  146. 

Potato  Croquettes,  997. 
Strawberries  and  Cream. 


Cxtnctjeon. 


Broiled  Trout,  with  fine  Herbs,  315. 

Chicken  Croquettes  a  1'Ecarlate,  760. 

Spaghetti,  with  Cream,  954. 

Savarin,  1197. 


SDbtner. 

Oak  Island  Oysters,  298. 

Consomme  Tapioca,  104. 

Sardines,  283.  Radishes,  292. 

Thnbales  a  1'Ecossaise,  261. 
Shoulder  of  Lamb,  Rouennaise,  698. 

Risotto,  1017. 

Coquilles  of  Sweetbreads  a  la  Reine,  623. 

Roast  Squabs,  with  Watercress,  816. 

Barbe  de  Capucine  Salad,  1038. 

Banana  Ice-cream,  1^77. 

Lady-fingers,  1231. 

Coffee,  1349. 


Friday,     April — . 


Breakfast. 

Scrambled  Eggs,  with  mushrooms,  407. 

Oysters  en  brochette,  with  Bacon,  385. 

Sausages  a  la  Gastronome,  740. 

Macaroni,  with  Cheese,  956. 

Preserved  Cherries,  1347. 


Ctmdjeon. 


Lobster  a  la  Diable,  364. 

Stewed  Mutton,  Portugaise,  658. 

Fried  Oyster-plant,  1021. 

Iced  Timbale  of  Rice,  1175. 


JDirmer. 

Shrewsbury  Oysters,  298. 

Cream  of  Artichokes,  72. 

Radishes,  292.  Celery,  290. 

Pompano  au  Gratin,  319. 

Tenderloin  Pique  a  la  Sevigne,  520. 

Broiled  Spring  Chickens,  756. 

Broiled  Mushrooms,  916. 

Roast  Teal  Ducks,  859. 

Escarole  Salad,  1055. 

Apple  Cake,  1211. 

Coffee,  1349. 


MENUS. 


Saturday ',  April  — . 


Breakfast. 


Eggs  a  la  Proven9ale,  422. 

Fried  Frost-fish,  301. 

Beefsteak  k  la  Moe'lle,  493. 

Broiled  Tomatoes,  1025. 

French  Pancake,  with  Jelly,  1187. 

Citncljeon. 

Broiled  Shad,  maitre  d'hotel,  326. 
Blanquette  of  Veal,  with  Peas,  551. 

Tomatoes  a  la  Marseillaise,  1029. 

Boiled  Apple  Dumplings,  1127. 


SHnner. 


Olives. 


Little  Neck  Clams,  300. 
Puree  Conde,  48. 


Thon,  282. 


Smelts,  Tartare  sauce,  353,  207. 
Amourettes  of  Lamb,  Tomato  sauce,  673, 

String  Beans,  948. 

Salmi  of  Ptarmigan,  Chasseur,  864. 

Asparagus,  sauce  Hollandaise,  904. 

Roast  Loin  of  Veal,  585. 

Watercress  Salad,  1072. 

Pudding  a  la  U.  S.  Grant,  1159. 

Coffee,  1349. 


Sunday,  April  — . 


Breakfast. 


Kidney  Omelet,  463. 
Shad,  White  Wine  sauce,  342. 
Veal  Cutlets  a  la  Milanaise,  563. 

Potato  Croquettes,  997. 
Creme  en  Mousse  au  Maraschino,  1257. 


Cuncljeon. 


Salmon  a  la  Regence,  305. 

Squabs  a  la  Chipolata,  821. 

Stewed  Okras  a  la  Creole,  1031. 

Salad  a  1'Italienne,  1036. 

Charlotte  Russe,  1261. 


S)  inner. 


Blue  Point  Oysters,  298. 

Chicken  a  la  Richmond,  62. 

Radishes,  292.  Olives. 

Timbales  of  Nouilles  a  la  Genoise,  262. 
Spring  Lamb  Chops,  Colbert  sauce,  647, 190. 

Green  Peas,  980. 

Broiled  Tenderloin  a  la  Trianon,  507. 

Asparagus  a  la  Tessinoise,  906. 

Champagne  Punch,  1307. 

Roast  Capon,  755. 

Lettuce,  French  dressing,  1070. 

Strawberry  Shortcake,  1214. 

Gorgonzolla  Cheese. 

Coffee,  1349. 


Monday,  April  — . 


Breakfast. 


Eggs  a  la  Bechamel,  416. 

Fish  Balls,  347. 

Brochettes  of  Lamb  a  la  Dumas,  674. 

Mashed  Potatoes  au  Gratin,  1004. 

Rice  and  Milk,  1177. 

Cnncljeon. 

Stuffed  Oysters  a  la  Mali,  386. 

Roulade  of  Beef  a  PEcarlate,  539. 

Potatoes  Hollandaise,  999. 

Tongue  Salad,  1056. 

Cranberry  Pie,  1095. 


dinner. 


Prince's  Bay  Oysters,  298. 

Paysanne,  53. 

Radishes,  292.  Anchovies,  284. 

Bass,  sauce  Hollandaise,  309,  160. 
Calf  s  Brains,  sauce  Tartare,  559. 

Stewed  Corn,  964. 

Boiled  Leg  of  Mutton,  Caper  sauce,  651. 

Spinach  au  Croutons,  943. 

Roast  Ptarmigan,  862. 

Dandelion  Salad,  1049. 

Baba,  1216. 

Coffee,  1349. 


66 


THE    TABLE. 


Tuesday,  April  — . 


Breakfast. 

Omelet;  with  fine  Herbs,  451. 

Broiled  Pickerel,  butter  sauce,  329,  155. 

Hashed  Chicken  en  Bordure,  805. 

Stewed  Beets,  911. 

Corn  Fritters,  965. 

Citnctyeon. 

Canape  Lorenzo,  391. 
Minced  Veal  a  la  Catalan,  575. 

Beans  Panaches,  950. 

Bermuda  Potato  Salad,  1073. 

Allumettes,  1205. 


JDinner. 


Clams,  300. 

Tomato  a  1'Andalouse,  58. 
Olives.  Green  Peppers. 

Trout  a  la  Chambord,  313. 

Sirloin  Pique  a  la  Duchesse,  516. 

Stuffed  Tomatoes  a  la  Reine,  1024. 

Stewed  Antelope  a  la  Frangaise,  887. 

Artichokes  a  la  Duxelle,  898. 
Roast  Turkey,  cranberry  sauce,  800, 1329. 

Chicory  Salad,  1045. 

Meringues  Glacees,  1301. 

Coffee,  1349. 


Wednesday \  May  — . 


Breakfast. 


dinner. 


Eggs  a  la  Bonne  Femme,  432. 

Porgies  a  la  Horly,  321. 

Pig's  Feet,  sauce  Robert,  728. 

Mashed  Potatoes,  a  1'Hollandaise,  999. 

Blackberries  and  Cream. 


Cuncljeon. 


Oysters  en  Brochette  au  Petit  Sale,  383. 

Stewed  Lamb,  with  Flageolets,  707. 

Tongue  Salad,  1056. 

Peach  Tarts,  1106. 


Rockaway  Oysters,  298. 

Cream  of  Barley,  77. 

Olives.  Caviare,  281. 

Bass  en  Matelote,  332. 

Beef-tongue,  Napolitaine,  534. 

Artichokes,  Barigoul,  897. 

Squabs  en  Crapaudine,  819. 

New  String  Beans,  948. 

Roast  Mutton,  585. 

Dandelion  Salad,  1049. 

Cream  Renversee,  1252. 

Coffee,  1349. 


Thursday,  May  — . 


Breakfast. 

Tomato  Omelet,  456. 

Broiled  Kingfish,  329. 

Lamb  Chops  au  Petit  Sale,  682,  754. 

Potatoes  Julienne,  1013. 

Rice  Cake,  1222. 

Cuncljeon. 

Stuffed  Deviled  Clams,  376. 

Veal  Cutlets  en  Papillotes,  566. 

Stewed  Tomatoes,  1027. 

Herring  Salad,  1074. 

Mille  Feuilles,  1323. 


Dinner. 


Little  Neck  Clams,  300. 

Consomme  Diplomate,  93. 

Radishes,  292.  Olives. 

Kennebec  Salmon,  Lobster  sauce,  303,  158. 
Tenderloin  of  Beef,  Pique  a  la  Portugaise,  517. 

Potatoes  Duchesse,  1006. 

Chicken  Saute  a  la  Ranhofer,  1363. 

Asparagus,  sauce  Hollandaise,  904. 

Roast  Ptarmigan,  862. 

Romaine  Salad,  1064. 

Cabinet  Pudding,  1164. 

Coffee,  1349. 


MENUS. 


67 


Friday,  May  — . 


Breakfast. 


Eggs  a  la  Bourguignonne,  411. 
Blackfish  aux  fines  Herbes,  331. 
Lamb  Kidneys,  with  Bacon,  713. 

Baked  Potatoes. 
Wheat  Cakes,  1184. 

Ctmdjeon. 

Sole  au  Gratin,  319. 
Beefsteak  Pie  a  1'Anglaise,  487. 

Crab  Salad,  1047. 
French  Pudding  a  la  Delmonico,  1139. 


Dinner. 


Kirtig's  Oysters,  298. 

Busecca  Milanaise,  7. 

Sardines,  283.  Radishes,  592. 

Frogs  a  la  Poulette,  399. 
Brisotin  of  Veal,  Poivrade  sauce,  554,  194. 

Stuffed  Peppers,  975. 
Chicken  a  la  Maryland,  785. 

Lima  Beans,  952. 
Roast  Teal  Ducks,  with  gravy,  859. 

Chicory  Salad,  1045. 

Lemon  Ice-cream,  1278. 

Coffee,  1349. 


Saturday,  May  — . 


Breakfast. 


Dinner. 


Eggs  a  la  Paysanne,  433. 

Corned  Beef  Hash,  531. 

Stewed  Calf's  Liver  a  1'Alsacienne,  582. 

Sweet  Potatoes  Soufflees,  1010. 

Stewed  Apricots,  1335. 

Cunctjeon. 

Oysters,  a  la  Mali,  386. 

Ragout  of  Veal,  Marengo,  624. 

String  Bean  Salad,  1068. 

Strawberry  Pie,  1095. 


Clams,  300. 

Croute-au-Pot,  n. 

Radishes,  292.  Mortadella,  287. 

Shad's  Roe,  with  Bacon,  402. 
Pigeon  Cutlets,  a  la  Victoria,  815. 

Green  Peas,  with  Cream,  980. 

Brochette  of  Lamb,  sauce  Piquante,  674,  203. 

Artichokes,  Florentine,  903. 

Roast  Loin  of  Pork,  751. 

Romaine  Salad,  1064. 

Charlottes  Panachees,  1300. 

Coffee,  1349. 


Sunday,  May  — . 


Breakfast. 


Dinner. 


Eggs  a  I'lmperatrice,  440. 
Broiled  Spanish- mackerel,  maitre  d'h&tel,  329.     Olives. 

Hashed  Turkey  en  Bordure,  805. 

Stewed  Lima  Beans,  with  Cream,  952. 

Rice  and  Cream  a  la  Croce,  1296. 


Cuncljeon. 


Canape  Lorenzo,  391. 
Broiled  Porterhouse  Steak,  Anchovy  butter, 

524,  146. 

Potato  Croquettes,  997. 
Cauliflower  Salad,  1040; 
Strawberries  and  Cream. 


Mill  Pond  Oysters,  298. 
Puree  Mongole,  50. 

Radishes,  292. 
Sole  Normande,  318. 
Turban  of  Chicken,  a  la  Cleveland,  791. 

Stuffed  Tomatoes,  1023. 

Lamb  Chops  a  la  Maintenon,  685. 

Asparagus  a  la  Vinaigrette,  905. 

Punch  a  la  Francaise,  1311, 

Roast  Grass  Plovers,  865. 

Chicory  Salad,  1045. 

Rum  Cake,  1299. 

Strawberry  Ice-cream,  1274. 

Strachino  Cheese. 

Coffee,  1349. 


68 


THE    TABLE. 


Monday,  May  — . 


Breakfast. 


Sinner. 


Eggs  a  la  Turque,  439. 

Broiled  Bluefish,  329. 

Lamb  Steak,  sauce  Piquante,  717. 

Saratoga  Potatoes,  ion. 

Buckwheat  Cakes,  1183. 

Cunctjeon. 

Coquilles  of  Chicken  a  PAnglaise,  271. 

Fricandeau  a  la  Morlaisienne,  579. 

Oyster-plant  a  la  Poulette,  1019. 

Madelebe,  1226. 


Key  port  Oysters,  298. 

Consomme  Celestine,  118. 

Olives.  Anchovies, 

Broiled  Lobster  a  la  Diable,  364. 

Sirloin  Steak,  with  Marrow,  493. 

Sorrel  and  Cream,  973. 

Vol-au-Vent  a  la  Financiere,  810. 

•     Roast  Leg  of  Mutton,  648. 

Salad,  Barbe  de  Capucine,  1038. 

Pineapple  Fritters,  1191. 

Coffee,  1349. 


Tuesday,  May  — . 


Breakfast. 

Omelet,  with  Sardines,  468. 

Fried  Whitebait,  301. 

Veal  Cutlets  a  la  Pagasqui,  560. 

Mashed  Potatoes  au  Gratin,  998. 

Brioche,  1201. 


Sinner. 


£und)i 


jeon. 

Frogs  broiled,  398. 
Shoulder  of  Lamb,  Jardiniere,  696. 

Fried  Onions,  969. 

Tomato,  Mayonnaise  salad,  1071. 

Lemon  Meringue  Pie,  1102. 


Little  Neck  Clams,  SCQ. 

Crabs,  with  Gumbo,  24. 

Watercress,  1072.  Sardines,  283. 

Bass  &  1'Italienne,  337. 
Beef-tongue  a  la  Gendarme,  532. 

Lima  Beans,  952. 

Stewed  Chicken,  with  fresh  Tarragon,  774. 
Asparagus,  Hollandaise  sauce,  904. 

Roast  Beef,  527. 

Dandelion  Salad,  1049. 

Peach  Pudding  a  la  Richelieu,  1150. 

Coffee,  1349. 


Wednesday,  May 


Breakfast. 

Eggs  au  Soleil,  415. 

Broiled  Oysters  en  Brochette,  385. 

Pig's  Feet  a  la  Poulette,  731. 

Potatoes  en  Paille,  1014. 

Strawberries  and  Cream. 


£itnd)con. 


r.oilcd  Fresh  Mackerel,  maitre  d'hdtel,  329. 

Veal  Cutlets  a  la'Milanaise,  563. 

Stewed  Corn,  964. 

Cherry  Tarts,  ^m. 


Sinner. 

Parker  Bay  Oysters,  298. 

Chicken  a  la  Creole,  65. 

Anchovies,  284.  Radishes,  292. 

Shad  au  Gratin,  319. 
Fillet  of  Beef,  larded  a  1'Egyptienne,  521. 

Artichokes  a  la  Vinaigrette,  902. 
Croquettes  of  Game,  sauce  Perigueux,  833. 

Roast  Chicken,  755. 

Watercress  Salad,  1072. 

Indian  Pudding,  1145. 

Rum  Jelly,  1320. 

Coffee,  1349. 


MENUS. 


6g 


Thursday,  May  — . 


Breakfast. 


JDinner. 


Eggs  a  la  Hyde,  448. 

Fried  Cod's  Tongues,  350. 
Pork  Chops,  Apple  sauce,  748. 
Hashed  Potatoes,  sautees,  1003. 

Iced  Timbale  of  Rice,  1175. 


feOtt. 

Broiled  Soft -shelled  Crabs  a  la  Diable,  369. 

Tripe  a  la  Mode  de  Caen,  547. 

Potatoes  Soufflees,  1010. 

Salad  Suedoise,  1069. 
Cr£me  en  Mousse  au  Cu^oa,  1259. 


Oak  Island  Oysters,  298. 

Consomme  Vermicelli,  103. 

Radishes,  292.  Olives. 

Kingfish,  Egg  sauce,  329,  161. 
Stewed  Kidneys,  with  cepes,  714. 

Tomatoes  a  la  Bock,  1026. 
Sweetbreads  a  la  Pompadour,  618. 

Spinach,  with  Eggs,  940. 
Broiled  Snipe,  with  Bacon,  869,  754. 

Lettuce  Salad,  1057. 

Strawberry  Shortcake,  1214. 

Coffee,  1349. 


Friday,  May 


Breakfast. 


Eggs  a  la  Valencienne,  421. 

Fresh  Mackerel  a  1'Italienne,  337. 

Escalops  of  Veal,  with  Spinach,  568,  939. 

Fried  Potatoes,  993. 
Stewed  Prunes  a  la  Dufour,  1330. 


jeott. 

Mussels  Mariniere,  378. 
Mutton  Chops,  Soyer  with  Potatoes,  647. 

Green  Peas,  978. 

Lobster  a  la  Plummer  Salad,  1062. 
Cocoanut  Pudding,  1147. 


dinner. 


Clams,  300. 

Sorrel,  with  Asparagus-tops,  41. 

Radishes,  292.  Lyons  Sausage,  286. 

Kennebec  Salmon,  Russian  sauce,  303,  211. 

Braised  Beef  a  la  Mode,  479. 

Beans  Panaches,  950. 
Croustade  of  Chicken  a  la  Dreux,  762. 

Stuffed  Tomatoes,  1023. 

Saddle  of  Spring  Lamb,  1361. 

Dandelion  a  la  Coutoise,  1051. 

Almond  Cake,  1224. 

Coffee,  1349. 


Saturday,  May  — . 


Breakfast. 

Omelet  Raspail,  467. 

Broiled  Pickerel,  Anchovy  butter,  329.  146. 

Corned  Beef  Hash  au  Gratin,  529. 

Potato  Balls,  996. 

Milan  Cake,  1228. 


Ctmcljeon. 

Crabs  a  la  St.  Laurent,  372. 

Calf  s-head  a  la  Vinaigrette,  640. 

Stuffed  Egg-plant,  909. 

Maraschino  Jelly,  1319. 


Dinner. 


Prince's  Bay  Oysters,  298. 
Chicken,  with  Leeks,  68. 

Tomatoes,  288.  Olives. 

Shad's-roe  on  Toast,  402. 

Potatoes,  Hollandaise,  999. 

Epigrammes  of  Lamb,  Macedoine,  689. 

Spaghetti  a  1'Italienne,  960. 

Stuffed  Pig's  Feet,  sauce  Madere,  733. 

Green  Peas  and  Bacon,  981. 

Roast  Turkey,  800. 

Chicory  Salad,  1046. 

Vanilla  Ice-cream,  1271. 

Lady- fingers,  1231. 

Coffee,  1349. 


THE    TABLE. 


Sunday,   May  — . 


Breakfast. 


dinner. 


Scrambled  Eggs,  with  Truffles,  407. 

Broiled  Brook-trout,  with  Bacon,  314,  754. 

Deviled  Spring  Lamb  Chops.  647. 

Potatoes  a  1'Italienne.  990. 
Creme  en  Mousse  au  Cafe,  1253. 


Cundjeon. 


Lobster  a  la  Newburg,  359. 

Broiled  Spring  Chicken,  with  Bacon,  756,  754. 

Green  Peas  a  la  Bourgeoise,  979. 

Salad  a  la  Russe,  1065. 
Pie  a  la  Martha  Washington,  1105. 


East  River  Oysters,  298. 
Cream  of  Artichokes,  72. 

Radishes,  292.  Olives. 

Bluefish,  White  Wine  sauce,  342. 
Mignons  Filets  a  la  Parisienne,  514. 

•  Fresh  Asparagus,  904. 
Stewed  Chicken  a  la  Parmentier,  773. 

Stuffed  Lettuce,  953. 

Punch  a  la  Lorenzo  Delmonico,'  1303. 

Bay  Plovers,  Roasted,  865. 

Lettuce  Salad,  1058. 

Diplomatic  Pudding,  glace,  1288. 

Fancy  Almond  Cakes,  1239. 

Stilton  Cheese. 

Coffee,  1349. 


Monday,  May  — . 


Breakfast 


dinner. 


Omelet  a  1'Espagnole,  472. 

Fish  Balls,  347. 

Fillet  of  Pork,  sauce  Robert,  741,  192. 
Potatoes,  Chateau,  1009. 
Blackberries  and  Cream. 


Cundjeon. 


Fried  Soft-shelled  Crabs,  368. 

Hashed  Mutton  a  la  Zingara,  652. 

String  Beans,  with  cream,  946. 

Charlotte  au  Cafe,  1262. 


Little  Neck  Clams,  300. 

Consomme  Deslignac,  108. 

Lyons  Sausage,  286.  Radishes,  292. 

Trout,  Shrimp  sauce,  311. 
Stewed  Chicken  Livers  au  Madere,  767. 

Lima  Beans,  952. 

Lamb  Chops,  Massena,  687. 

Stuffed  Green  Peppers,  975. 

Squabs  sur  Canape,  816. 

Romaine  Salad,  1064. 

Bread  Pudding,  1132. 

Coffee,  1349. 


Tuesday,  May  — . 


Breakfast. 


Eggs  a  la  Duchesse,  449. 
Shad's  Roe,  maitre  d'h6tel,  402. 
Beefsteak,  with  Watercress,  524. 

Potatoes  a  la  Hanna,  1012. 
French  Pancake,  1186. 


Cundjecm. 


Kingfish,  sauce  Ravigote,  329.  147. 

Panpiette  of  Veal  a  la  Faubonne,  592. 

Spaghetti  Napolitaine,  959. 

Rum  Omelet,  476. 


JD  inner. 


Small  Rockaway  Oysters,  298. 

Mock  Turtle  Soup,  17. 

Olives.  Mortadella,  287. 

Fried  Sea  Bass,  sauce  Tartare,  301,  207. 

Ragout  of  Beef  a  la  Dufour,  541. 

Vol-au-Vent  a  la  Reine,  812. 

Cauliflower  au  Gratin,  926. 

Leg  of  Lamb,  roasted,  648. 

Salad,  Barbe  de  Capucine,  1038. 

Strawberry  and  Vanilla  Ice-cream,  1274,  1271. 

Camembert  Cheese. 

Coffee,  1343. 


MENUS. 


Wednesday,  May  — . 


Breakfast. 


JDinner. 


Oatmeal,  with  Cream. 

Omelet,  with  Cheese,  469. 

Broiled  Porterhouse  Steak  au  Cresson,  524. 

Potatoes  au  Gratin,  1004. 

Sherry  Wine  Jelly,  1318. 


Ctmcljecm. 


Codfish,  Shrimp  sauce,  352,  178. 

Chicken  Hash  a  la  Polonaise,  803. 

Fried  Sweet  Potatoes,  993. 

Sago  Pudding,  1140. 


Clams,  300. 
Puree  Crecy,  47. 

Tomatoes,  288.  Radishes,  292. 

Trout,  Genoise  sauce,  314,  187. 

Braised  Beef  a  la  Flamande,  482. 

Piloff  of  Chicken  a  la  Creole,  783. 

Fresh  Mushrooms  on  Toast,  916. 

Roast  Capon,  755. 

Dandelion  Salad,  1049. 

Peaches  and  Cream. 

Sweet  Almond  Macaroons,  1210. 

Coffee,  1349. 


Thursday,  May  — . 


Breakfast. 

Eggs  a  la  Bennett,  447. 
Butterfish  aux  fines  Herbes,  331. 

Sausage  a  1'Anglaise,  736. 

Potatoes,  with  Bacon,  989. 
Stewed  Prunes  a  la  Dufour,  1330. 


CttttCl)! 


)eon. 

Pompano,  with  White  Wine,  342. 

Spring  Lamb  Steaks,  puree  of  peas,  716. 

Fried  Egg-plant,  907. 

Macedoine  Salad,  1063. 

Rhubarb  Pie,  1085. 


?Dinner. 

Shrewsbury  Oysters,  298. 

Consomme  Princesse,  113. 

Watercress,  1072.  Olives. 

Shad  a  la  Venitienne,  338. 

Broiled  Tenderloin  of  Beef  a  la  Nivernaise,  505. 

Spaghetti  au  Gratin,  961. 

Turkey  a  1'Anglaise,  795. 

Green  Peas,  978. 

Roast  Pigeons,  816. 

Doucette  Salad,  1054. 

Biscuits  Glaces,  1286. 

Coffee,  1349. 


Friday,  May  — . 


Breakfast. 


Oatmeal  and  Cream. 

Shrimp  Omelet,  434. 

Boiled  Codfish,  Egg  sauce,  352,  161. 

Corned-beef  Hash,  American  style,  529. 

Saratoga  Potatoes,  ion. 

Fresh  Cherries. 


Cuncljj 


jeon. 

Shad's  Roe,  Bearnaise  sauce,  402,  166. 

Breast  of  Veal  a  la  Milanaise,  596. 

Crab  Salad,  1047. 

Baked  Apples,  1124. 


JDtnner. 


Linn  Haven  Oysters,  298. 

Chicken  a  la  Turque,  69. 

Celery,  290.  Olives. 

Kingfish  an  Gratin,  319. 

Saddle  of  Mutton,  currant  jelly  sauce,  666. 

Potatoes  a  la  Hanna,  1012. 

Squabs  en  Compote,  822. 

Baked  Tomatoes,  1028. 

Broiled  Reed-birds,  with  Bacon,  877,  754. 

Romaine  Salad,  1064. 

Baba  au  Rhum,  1217. 

Coffee,  1349. 


THE    TABLE. 


Saturday,  May  — . 


Brmkfoat 


!Dinner. 


Eggs  au  Miroir,  425. 

Fried  Whitebait,  301. 

Calf  s  Liver,  Saute  a  1'Alsacienne,  582. 

Stewed  Potatoes,  995. 

Currant  Jam. 


Broiled  Soft-shelled  Crabs  a  la  Diable,  369. 

Beefsteak  Pie,  488. 

Cauliflower  au  Gratin,  926. 

Rhubarb  Tarts,  1112. 


Little  Neck  Clams,  300. 
Cream  of  Asparagus,  70. 

Caviare,  281.  Radishes,  292. 

Blackfish  a  la  Joinville,  322. 
Veal  Cutlets,  St.  Cloud,  561. 

String  Beans,  948. 
Chicken  Fncasse  a  I'Americaine,  781. 

Macaroni,  with  Cream,  954. 

Hindquarter  ot  Spring  Lamb,  Mint  Sauce,  1361, 

Watercress  Salad,  1072.  [169 

Nelson  Pudding,  1155. 

Coffee,  1349. 


Sunday,  May  — . 


Breakfa0t. 


Omelet  a  la  Vanderbilt,  471. 

Broiled  Codfish,  with  Bacon,  310,  754. 

Lamb  Fries,  Mustard  Sauce,  673,  202. 

Stewed  Carrots  a  la  Bechamel,  927,  154. 

Rice  and  Cream  a  la  Croce,  1296. 


Cream  Cheese. 

Scallops  Brestoise,  392. 

Brochette  of  Lamb,  with  Bacon,  674,  754. 

Stewed  Tomatoes,  1027. 

Japanese  Salad,  1075. 

Apple  Pie,  1083. 


Wmntv. 


Blue  Point  Oysters,  298. 

Consomme  Massena,  102. 

Sardines,  283.  Cucumber  Salad,  289. 

Radishes,  292. 

Broiled  Trout,  with  Bacon,  314,  754. 
Tenderloin  of  Beef,  Pique  a  la  Provensale,  518. 

Stuffed  Egg-plant,  909. 
Coquilles  of  Sweetbreads  aux  Champignons,  623. 

Champagne  Punch,  1307. 
Roast  Rhode  Island  Turkey,  800. 

Chicory  Salad,  1045. 

Strawberry  Shortcake,  1214. 

Imported  Brie  Cheese. 

Coffee,  1349. 


Monday,  May  —. 


Breakfast. 


Eggs  a  la  Chipolata,  442. 

Fried  Sea-bass,  301. 
Hashed  Turkey  en  Bordure,  805. 

Succotash,  1022. 
Small  Brioches,  1202. 

function. 

Stuffed  Deviled  Crabs,  370. 

Stewed  Mutton,  Solferino,  656. 

Herring  Salad,  1074. 

Vanilla  Eclairs,  1245. 


Dinner. 


Little  Neck  Clams,  300. 

Consomme  aux  Pates  d'ltalie,  103. 

Olives.  Lyons  Sausage,  286. 

Salmon,  Genoise  Sauce,  306. 

Calf  s-head  en  Tortue,  641. 

Spinach,  940. 

Mignons  of  Lamb  a  la  Pompadour,  509.  . 

Roast  Ptarmigan,  862. 

Dandelion  Salad,  1048. 

Stewed  Prunes  a  la  General  Dufour,  1330. 

Pithiviers  Cake,  1225. 

Coffee,  1349- 


MENUS. 


73 


Tuesday,  May.  » — . 


Breakfast. 


Smoked  Beef  Omelet,  461. 

Skate,  with  black  Butter,  325,  159. 

Lamb  Steak  a  1'Americaine,  718. 

Potatoes,  maitre  d'hotel,  985. 

Rice  a  1'Airolo,  1171. 

Citncljeon. 

Oysters  a  la  Baltimore,  388. 

Veal  Cutlets  en  Papillotes,  566. 

String  Beans,  with  Cream,  946. 

Pumpkin  Pie,  1099. 


Sinner. 


Small  Rockaway  Oysters,  298. 

Puree  Conde,  48. 
Radishes,  292  Watercress. 

Sole  a  la  Toulouse,  354. 
Broiled  Tenderloin  a  la  Bearnaise,  492. 

Stuffed  Lettuce,  953. 

Croquettes  ol  Sweetbreads,  Cream  Sauce,  620, 
Asparagus  a  la  Tessinoise,  906.       [181. 
Squabs  sur  Canape,  816. 

Escarole  Salad,  1055. 

Charlottes  Panachees,  1300. 

Coffee,  1349. 


Wednesday,  May  — . 


Breakfast. 


Sinner. 


Boiled  Eggs. 
Broiled  North  River  Shad,  maitre  d'h6tel,  326. 

{stewed  Kidneys,  with  Mushrooms,  714.          Tomatoe? 


Clams,  300. 
Cream  a  I'Allemande,  84. 


Turnips  and  Cream,  967. 
Stewed  Peaches.  1334. 

Ctmdjeon. 

Crabs  a  1'Anglaise,  373. 
Stewed  Beef  a  la  Turque,  542. 

Stuffed  Peppers,  975. 

Tomato  Mayonnaise,  1071. 

Strawberry  Tarts,  1117. 


Olives. 


Lobster  a  la  Bordelaise,  360. 
Grenadins  of  Veal  al'Africaine,  589. 

Succotash,  1022. 
Chicken  Saute  a  la  Regence,  777. 

Spinach,  with  Croutons,  943. 
Roast  Tenderloin  of  Beef  au  Jus,  516. 

Watercress  Salad,  1072. 

Maraschino  Pudding,  1134. 

Coffee,  1349. 


Thursday,  May  — . 


Breakfast. 


Sinner. 


Omelet,  with  Cepes,  460. 

Chicken  Halibut,  Caper  sauce,  309,  651. 

Tripe  a  la  Lyonnaise,  548. 

Potatoes  a  la  Rice,  1007. 

Strawberries  and  Cream. 


Cnncljcon. 

Clams  a  la  Mariniere,  377. 
Broiled  Spring  Chicken,  756. 
Green  Peas,  with  Cream,  980. 
Savarin,  1197. 


Linn  Raven  Oysters,  298. 

Consomme  Colbert,  120. 

Caviare,  281.  Radishes,  292. 

Trout  a  la  Cambaceres,  312. 
Asparagus  a  la  Vinaigrette,  905. 

Lamb  Chops,  Soyer,  647. 
•    Supreme  of  Chicken  a  la  Rothschild,  790. 
Potato  Croquettes,  997. 

Roast  Plover,  865. 

Romaine  Salad,  1064. 

Vanilla  Ice-cream,  1271. 

Petites  Bouchees  des  Dames,  1237. 

Coffee,  1349. 


74 


THE    TABLE. 


Friday^  May  — . 

Breakfast.  Dinner. 

Scrambled  Eggs,  with  Asparagus-tops,  406.  j^  ^^ 

Broiled  Pompano,  329.  Printanier  Grenat,  51. 

Mutton  Hash,  653.  Oliyes                                             Mortadella,  287. 

Potatoes  a  la  Lyonnaise,  991.  K{ngfish  k  k  Wnitienne>  338> 

German  Pancake,  1188.  Minced  Veal  h  ^  ^^^  ^ 

^' UllC llCO  11  Fresh  Mushrooms  on  Toast,  916. 

Broiled  Tenderloin  a  la  Florentine,  506. 

Scallops  a  la  St.  Jean,  37x.  Roast  chfcken 

Porterhouse  Steak  au  Cresson,  524-  Dandelion  Salad,  1049. 

Sweet  Potatoes  a  1'Hollandaise,  999.  Onmge  puddmg>  ^ 

Lobster  Salad,  1061.  Coffee,  1349. 
Iced  Timbale  of  Rice,  1175- 


Saturday,  May  — . 

Breakfast.  Dinner. 

Omelet  a  1'Espagnole,  472.  Keyport  Oysters.  298. 

Fried  Scallops,  Tomato  Sauce,  301,  205.  Chicken  Portugaise,  66. 

Mutton  Chops,  Bretonne,  644.  Olives.                                    Lyons  Sausage,  286. 

Hashed  Potatoes  and  Cream,  1003.  Matelote  of  Eels  a  la  Normande,  334. 

Fritters  a  la  Vanille,  1192.  Mignons  Filets,  with  Marrow,  510. 

Asparagus,  sauce  Hollandaise,  904. 

n.  Chicken  Saute  a  la  Bohemienne,  778. 

Mussels  a  la  Poulette,  379.  Stuffed  Tomatoes,  1023. 

Noix  of  Veal  a  la  Bourgeoise,  590,  583.  Roast  Loin  of  Spring  Lamb,  1361. 

Chicken  Livers  en  Brochette  au  petit  Sale,  769.  Chicory  Salad,  1045. 

Potatoes  Soufflees,  1010.  Cocoanut  Pudding,  1147. 

Boiled  Apple  Dumplings,  1127.  Coffee,  1349. 


Sunday,    May   — . 

Breakfast.  Dinner. 

Poached  Eggs  on  Toast,  with  Anchovy  Butter,  Little  Neck  Clams>  3°°- 

6  Cream  of  Chicken,  82.  • 

Broiled  Kingfish,  maitre  d"n6tel,  329.  Sardines'  ^83'  Radishes,  292. 

Hashed  Chicken  a  la  Creme,  804.  Salmon  a  ^  Regence^os- 

Creme  Renversee,  1252.  Roast  Tenderloin,  P.que  a  la  Duchesse,  516. 

Risotto,  1017. 

Chicken  Fillets  a  la  Patti,  789. 

CunCl)COn.  Artichokes,  Florentine,  903. 

•  Punch  a  la  Cardinal,  1306. 

Lobster  Cutlets,  Victoria  Sauce,  366.  Roast  Ptarmigans,  862. 

Chops  Soyer,  with  Potatoes,  647.  Lettuce,  Mayonnaise,  1042. 

Stuffed  Cucumbers,  937.  St.  Honore  a  la  Rose  Delmonico,  1212. 

Chicken  Salad,  1044.  Roquefort  Cheese. 

Strawberries  and  Cream.  Coffee,  1349. 


MENUS. 


75 


Monday,  May  — . 


Breakfast 


Ham  Omelet,  462. 

Fish  Balls,  347. 

Calf  s  Liver  and  Bacon,  584. 

Potatoes,  maitre  d'hotel,  985. 

Sweet  Potatoes,  Sautees,  995. 

Whipped  Cream  au  Kirsch,  1256. 

Ctmdjeon. 

Welsh  Rarebit,  Golden  Buck,  295. 

Ragout  of  Mutton  aux  Pommes,  659. 

Spaghetti  a  1'Italienne,  960. 

Frangipani  Tarts,  1121. 


?D  inner. 


Cherry  Stone  Oysters,  298. 
Consomme  Douglas,  114. 

Tomatoes,  288.  Anchovies,  284. 

North  River  Shad  en  Matelote,  332. 

Sweetbreads,  Soubise,  606. 

Beans  Panaches,  950. 
Breast  of  Lamb,  Jardiniere,  702. 

Roast  Plovers,  865. 

Escarole  Salad,  1055. 

Preserved  Plums,  1343. 

Coffee,  1349. 


Tuesday,  May  — . 


Breakfast. 

Eggs  bi  la  Tripe,  419. 

Fried  Frostfish,  301. 

Pig's  Feet,  Boston  style,  730. 

Potato  Croquettes,  997. 

Corn  Fritters,  965. 


JDinner. 


Cuncl)i 


jeon. 

Shad's  Roe,  sauce  Hollandaise,  402, 160. 

Minced  Beef  a  la  Proven9ale,  500. 

Stuffed  Peppers,  975. 

String  Bean  Salad,  1068. 

Apple  Meringue  Pie,  1103. 


Little  Neck  Clams,  300. 

Mulligatawney  a  la  Delmonico,  35. 

Caviare,  281.  Radishes,  292. 

Fresh  Mackerel,  Cream  Sauce,  329, 181. 

Lamb  Chops  a  la  Robinson,  682^ 

Sorrel,  with  Croutons,  974. 

Chicken  Curry  a  1'Espagnole,  793. 

Fresh  Asparagus,  904. 

Roast  Snipe,  868. 

Doucette  Salad,  1054. 

Fruit  Pudding,  1161. 

Coffee,  1349. 


Wednesday,  May  — . 


Breakfast. 


HHnner. 


Omelet  a  la  Provengale,  457. 

Fried  Porgies,  301. 
Broiled  Deviled  Mutton  Kidneys,  715. 

Fried  Potatoes,  993. 
Waffles  with  Sugar,  1196. 

Cunrljeon. 

Oysters  a  la  Baltimore,  388. 

Chicken  Pot-pie,  757. 

Macaroni  au  Gratin,  955. 

Rice  Pudding,  1143. 


Massachusetts  Bay  Oysters,  298. 

Chicken  a  la  Richmond,  62. 

Olives.  Lyons  Sausage,  286. 

Bass,  Lobster  Sauce,  352, 158. 

Boiled  Turkey,  Egg  Sauce,  798. 

Spinach,  maitre  d'hdtel,  942. 
Sweetbreads  aux  Gourmets,  612. 

Brussels  Sprouts,  922. 

Roast  Fillet  of  Beef,  516. 

Barbe  de  Capucine  Salad,  1038. 

Omelet  Celestine,  477. 

Coffee,  1349. 


76 


THE    TABLE. 


Thursday,  May  — . 


Breakfast. 


Eggs  au  Beurre  noir,  414. 

Spanish-mackerel,  Vert-pre,  328. 

Calf's  Head  a  la  Vinaigrette,  640. 

Lima  Beans  and  Cream,  952. 

Blackberries  and  Cream. 


Cuncljj 


jeon. 

Broiled  Trout,  Butter  sauce,  314. 

Corned  Beef  with  Kale-sprouts,  490. 

Potatoes  a  PHollandaise,  999. 

Herring  Salad,  1074. 

Baba  au  Rhum,  1217. 


SDinner. 


Small  Rockaway  Oysters,  298. 

Consomme  Suedoise,  122. 

Mortedella,  287.  Radishes,  292. 

Kennebec  Salmon  a  la  Regence,  305. 

Fillet  of  Beef,  Broiled  a  la  Trianon,  507. 

Green  Peas  a  1'Anglaise,  978. 
Chicken  Saute  a  la  Marengo,  771. 

Stuffed  Tomatoes,  1023. 
Roast  Hind  Quarter  of  Spring  Lamb,  1361. 

Chicory  Salad,  1045. 

Blackberry  Shortcake,  1215. 

Coffee,  1349. 


Friday ',  May  — . 


Breakfast. 


SHnner. 


Omelet  aux  Sardines,  468. 

Broiled  Bluefish,  brown  Butter,  329, 159. 

Pig's  Feet,  St.  Hubert,  727. 

Spaghetti  a  la  Italienne,  960. 

Brioche,  1201. 


Cttttcljeon. 


Crabs  a  la  St.  Jean,  371. 

Stewed  Mutton,  Marseillaise,  657. 

Salmon  Salad,  1066. 

Custard  Pie,  noo. 


East  River  Clams,  300. 

Oyster  Soup,  26. 
Olives.  Sardines,  283. 

Bass  k  la  Chambord,  343. 

Escalops  of  Sweetbreads,  Richelieu,  574. 

Cauliflower  au  Gratin,  926. 

Squabs  en  Crapaudine,  819. 

String  Beans,  948. 

Roast  Loin  of  Veal,  585. 

Watercress  Salad,  1072. 

Omelet  Soufflee,  474. 

Coffee,  1349. 


Saturday,  June  — . 


Breakfast. 


Eggs  k  la  Bourguignonne,  411. 

Haddock,  Cream  Sauce,  352,  181. 

Lamb  en  Brochette,  Colbert,  674,  190. 

Fried  French  Potatoes,  993. 

Rice  Cake,  1222. 

Ctmdjecn. 

Broiled  Stuffed  Deviled  Crabs,  370. 

Breaded  Veal  Cutlets,  Tojnato  sauce,  563. 

Macedoine  Salad,  1063. 

Mille  Feuilles,  1223. 


Dinner. 


Ox-tail  a  1'  Ecossaise,  39. 
Tomatoes,  288.  Olives. 

Lobster  a  la  Bordelaise,  360. 
Tenderloin  of  Pork,  Sauce  piquante,  741,203. 

String  Beans,  984. 

Fried  Chicken,  Cream  Sauce,  301, 181. 
Stuffed  Tomatoes,  1023. 

Leg  of  Lamb,  648. 

Lettuce  Salad,  1057. 

Tapioca  Pudding,  1141. 

Mazagran  k  la  Gen.  Bugeau,  1391. 


MENUS. 


77 


Sunday,  June  — . 


Breakfast. 


dinner. 


Omelet  with  fresh  Asparagus,  458. 
Veal  Kidneys,  Broiled  and  Deviled,  715. 

Broiled  Ham,  753. 

Fried  Oyster-plant,  1021. 

Fresh  Cherries. 


£tmct)eon. 


Baked  Bluefish,  319. 
Hashed  Chicken  en  Bordure,  805. 

Stuffed  Egg-plant,  909. 

Timbales  a  la  Schultze,  263. 

Raspberry  Pie,  1096. 


Little  Neck  Clams,  300. 

Cream  of  Cauliflower,  73. 

Caviare,  281.  Radishes,  292. 

Pompano,  maitre  d'hdtel,  329. 

Potatoes,  Chateau,  1009. 
Broiled  Tenderloin  a  la  Trianon,  507. 

Broiled  Tomatoes,  1025. 
Shells  of  Sweetbreads  a  la  Dreux,  621. 

Punch  a  la  Lalla  Rookh,  1308. 
Roast  Turkey,  Cranberry  Sauce,  800,  1329. 

Chicory  Salad,  1045. 

Cabinet  Pudding  a  la  Sadi-Carnot,  1164. 

Swiss  Cheese. 

Coffee,  1349. 


Monday,  June  — . 


Breakfast 


Eggs  au  Soleil,  415. 

Broiled  Black  Bass,  329. 

Sausages,  with  White  Wine,  735. 

Hashed  Potatoes,  1002. 

Stewed  Apricots,  1335. 


Cnnctji 


(eon. 

Stuffed  Deviled  Clams,  376. 

Corned  Beef  Hash  a  la  Polonaise,  528. 

Oyster-plant  a  la  Poulette,  1019. 

Tomato,  Mayonnaise  Salad,  1071. 

Blackberry  Tarts,  1119. 


dinner. 


Small  Rockaway  Oysters,  298. 

Consomme  Napolitaine,  127. 
Anchovies,  284.  Radishes,  292. 

Shad  a  1'Ecarlate,  326,  247. 
Tenderloin  Pique  a  la  Provengale,  518. 

Potatoes  en  Paille,  1014. 

Veal  Cutlets  a  la  Marechale,  562. 

Stuffed  Lettuce,  953. 

Roast  Squabs,  816. 

Doucette  Salad,  1054. 

Omelet  au  Kirsch,  476. 

Coffee,  1349. 


Tuesday,  June  — . 


Breakfast. 


Omelet,  with  Parsley,  451. 

Broiled  Bacon,  754. 

Hashed  Lamb  a  la  Polonaise,  700. 

Stewed  Carrots  and  Cream,  927. 

Cream  Renversee,  1252. 


£unct)i 


(eon. 

Broiled  Trout  a  la  maitre  d'h6tel,  314. 
Vol-au-Vent  a  la  Financiere,  810. 
Asparagus  k  la  Tessinoise,  906. 
Boiled  Apricot  Dumplings,  1126. 


dinner. 


Massachusetts  Bay  Oysters,  298. 

Mock  Turtle,  17. 
Lyons  Sausage,  286.  Olives. 

Bass  en  Matelote,  332. 

Sweetbreads  a  la  Duxelle,  608. 

Chicken  Saute  a  1'Hongroise,  772. 

Mushrooms  on  Toast,  914. 

Roast  Loin  of  Mutton,  585. 

Escarole  Salad,  1055. 

Rum  Cake,  1229. 

Coffee,  1349. 


78 


THE    TABLE. 


Wednesday,  June  — . 


Breakfast. 

Fried  Eggs,  412. 

Broiled  Kingfish,  329. 

Minced  Beef  a  la  Provengale,  500. 

Potatoes  a  la  Hanna,  1012. 

Buckwheat  Cakes,  1183. 


Cunclji 


jecm. 

Wekh  Rarebit,  Golden  Buck.  295. 

Shad's  Roe,  with  Bacon,  402. 

Stewed  Mutton,  with  Oyster-plant,  703. 

Tomatoes  a  la  Marseillaise,  1029. 

Rhubarb  Pie,  1085. 


Dinner. 


Oysters,  298. 

Cream  of  Sorrel,  Fermiere,  81. 
Sardines,  283.  Radishes,  292. 

Salmon  Croquettes,  364. 
Broiled  Tenderloin  of  Beef,  Nivernaise,  505. 

Turnips, with  Gravy,  967. 
Mutton  Chops  k  la  Clichy,  684. 
Asparagus  a  la  Vinaigrette,  905. 

Roast  Chicken,  755. 

Watercress  Salad,  1072. 

Plombiere  a  la  Hamilton,  1370. 

Coffee,  1349. 


Thursday ',  June  — . 


Breakfast. 


Omelet  Regence,  470. 

Picked-up  Codfish,  346. 

Lamb  Steak,  with  Bacon,  716,  754. 

Potato  Balls,  996. 

Brioches,  1201. 


£tmct)ecm. 


Trout,  Ravigote  Sauce,  314,  147. 

Tendron  of  Veal,  Morlaisienne,  635. 

Beef  Salad,  1039. 

Peach  Pie,  1092. 


flHnner. 

Oak  Island  Oysters,  298. 

Pot-au-Feu,  54. 

Watercress,  1072.  Anchovies,  284. 

Crawfish  a  la  Bordelaise,  360. 

Sirloin  a  la  Stanley,  491,  248. 

String  Beans  a  la  Bretonne,  949. 

Turban  of  Chicken  a  la  Cleveland,  791. 

Cauliflower  au  Gratin,  926. 

Roast  Plover,  865. 

Romaine  Salad,  1064. 

Charlottes  Panachees,  1300. 

Coffee,  1349. 


Friday,  June  — . 


Breakfast 

Eggs  a  la  Polonaise,  445. 

Broiled  Whitebait,  329. 

Beef  Tongue,  sauce  Piquante,  533. 

Fried  Sweet  Potatoes,  993. 

Kirsch  Jelly,  1319. 

Ctmcljeott. 

Stuffed  Deviled  Crabs,  370. 

Beefsteak  Pie  a  1'Americaine,  488. 

Spinach,  with  Gravy,  943. 

Shrimp  Salad,  1067. 
Frangipani  Tarts,  1121. 


SHnner. 

Little  Neck  Clams,  300. 

Bouille-a-Baisse,  i. 
Celery,  290.  Olives. 

Bass,  Egg  Sauce,  352, 161. 
Civet  of  Antelope  a  la  Frangaise,  887. 

Spaghetti  au  Gratin,  961. 
Lamb  Chops,  maison  d'or,  961. 

Green  Peas,  978. 

Roasted  Squabs,  816. 

Barbe  de  Capucine  Salad,  1038. 

Peach  Pudding  a  la  Richelieu,  1150. 

Coffee,  1349. 


MENUS. 


79 


Saturday,  June  — . 


Breakfast. 


Hominy  and  Cream,  1034. 

Chicken  Liver  Omelet,  464. 

Mutton  Chops,  with  Bacon,  647,  754. 

Saratoga  Potatoes,  ion. 

Rice  a  la  Turque,  1178. 


Cuncljeon 


Dinner. 


Frogs'  Legs  a  la  Geo.  Merrill,  1372. 

Stuffed  Breast  of  Veal,  Puree  of  Peas,  596,  49. 

Asparagus  a  la  Tessinoise,  906. 

Cranberry  Pie,  1104. 


Little  Neck  Clams,  300. 

Brunoise,  with  Rice,  3. 

Radishes,  292.  Sardines,  283. 

Salmon,  Oyster  Sauce,  303. 
Tenderloin  of  Beef,  larded  a  la  Portugaise,  517. 

Sorrel,  with  Eggs,  974. 
Salmi  of  Ptarmigan  a  la  Moderne,  870. 

Lima  Beans,  952. 
Roast  Leg  of  Spring  Lamb,  648. 

Lettuce  Salad,  1058. 

Apple  Charlotte,  1167. 

Coffee,  1349. 


Sunday,  June  — . 


Breakfast. 


Scrambled  Eggs,  with  Truffles,  407. 

Fried  Soles,  Tartare  Sauce,  320,  207. 

Hashed  Turkey  a  la  Creme,  804. 

Broiled  Egg-plant,  908, 

Stewed  Prunes,  1330. 


Cunctyeon. 


Codfish  a  1'Hollandaise,  317. 

Broiled  Turkey  Legs  a  la  Diable,  766. 

Okras,  Sautes  a  la  Creole,  1031. 

Crab  Salad,  1047. 
Creme  en  Mousse  au  Cognac,  1258. 


Dinner. 


Little  Neck  Clams,  300. 

Mulligatawney,  34. 

Caviare,  28.  Radishes,  292. 

Broiled  Spanish-mackerel,  maitre  d'hdtel,  329. 

Cucumber  Salad,  289. 
Curry  of  Lamb,  with  Asparagus-tops,  676. 

Sweetbreads  a  la  Catalan,  616. 
Hashed  Potatoes  au  Gratin,  1004. 

Roman  Punch,  1304. 

Roast  Tenderloin  of  Beef,  516. 

Tomato,  Mayonnaise  Salad,  1071. 

Strawberry  Shortcake,  1214. 

Camembert  Cheese. 
Mazagran  a  la  Gen.  Dufour,  1392. 


Monday,  June  — . 


Breakfast. 


Omelet  aux  fines  Herbes,  451. 

Fish  Balls,  347. 

Brochette  of  Lamb  a  la  Dumas,  674. 
Succotash,  1022. 
Milan  Cake,  1228. 


Cunctyeon. 


Pickerel,  with  White  Wine,  342. 

Haricot  of  Lamb  a  la  Providence,  yoi. 

Stewed  Corn,  964. 

Herring  Salad,  1074. 

Maraschino  Jelly,  1319. 


Dinner. 

East  River  Oysters,  298. 

Consomme  Rachel,  123. 

Thon,  282.  Radishes,  292. 

Broiled  Pompano,  329. 

Potatoes,  Windsor,  1008. 

Supreme  of  Chicken  a  la  Bayard,  787. 

Green  Peas  a  1'Anglaise,  978. 

Beefsteak  a  la  Bordelaise,  491. 

Fried  Oyster-plant,  1021. 

Roast  Loin  of  Veal,  585. 

Dandelion  Salad,  1049. 

Vermicelli  Pudding,  1 142. 

Coffee,  1349. 


8o  THE    7* ABLE. 


Tuesday,  June  — . 

Breakfast.  SHnner. 

Eggs  a  la  Livingstone,  410.  Mill  Pond  Oysters,  298. 

Broiled  Mutton  Kidneys,  with  Bacon,  661.  Mikado,  32. 

Potatoes,  Saratoga,  ion.  Tomatoes,  288.                                 Radishes,  292 

Creme  en  Mousse  au  Cafe,  1253.  Fresh  Mackerel,  St.  Nazaire,  329,  236. 

/r»           I  Tenderloin  of  Beef,  Pique  a  la  Trianon,  507. 

iuncljeott.  Stuffed  PepperS(  975. 

Mussels  a  la  Mariniere,  378.  Sweetbreads  a  la  Montglas,  615. 

Hashed  Turkey  en  Bordure,  805.  Roast  Squab,  816. 

Fried  Sweet  Potatoes,  993.  Chicory  Salad.  1045. 

Asparagus  Salad,  905.  Baked  Apple  Dumplinys,  1122. 

Raspberry  Tarts,  in 8.  Coffee,  1349. 


Wednesday,  June  — . 

Breakfast.  dinner. 

Tomato  Omelet?  456.  Little  Neck  Clams,  300. 

Shad,  maitre  d'h6tel,  326.  Beef  a  1'Anglaise,  5. 

Pig's  Feet  a  la  Boston,  730.  Lyons  Sausage,  206.  Radishes,  292. 

Potatoes  Julienne,  1013.  Bluefish  a  la  Toulouse,  354. 

Raspberries  and  Cream.  Minced  Beef  a  la  Proven^ale,  500. 

Fricasse  of  Chicken,  with  Curry,  792. 
Asparagus,  sauce  Hollandaise,  904. 

Roast  Beef,  527. 

Scallops  Brestoise,  392.  Romaine  Salad,  1064, 

Beefsteak  Pie  a  1'Americaine,  488.  Peach  Water-ice,  1284. 

String  Beans,  947.  Biscuits  a  la  Cuillere,  1231. 

Pineapple  Pie,  1087.  Coffee,  1349. 


Thursday,  June   — . 

Breakfast.  dinner. 

Omelet,  with  Peas,  459-  Parker  B.ay  °ystcrs«  298- 

Porterhouse   Steak,  with  Watercress,  524.  Julienne,  27. 

Potatoes,  Lyonnaise,  99 1.  Watercress,  1072.  Anchovies.  284. 

French  Pancake,  1 186.  Clam   Patties,  387. 

•       Mignons  Filets  a  la  Bohemienne,  513. 

Succotash,  1022. 

U.  Chicken   K  )a  Ranhofer,  1363. 

Artichokes  li  la  Florentine,  90;. 

Shad,  with  Sorrel,  327.  Roast  Reed-birds,  877. 

Mutton  Chops,  Soyer,  647.  Escarole  Salad,  1055. 

Stuffed  Peppers,  975.  Riz  au  Lait  d'Amandes,  1170. 

Jam  Omelet,  475.  Coffee,  1349. 


MENUS. 


Friday,  June  —  . 


Breakfast. 


Lobster  Omelet,  454. 

Bluefish  au  Gratin,  319. 

Minced  Beef  a  la  Catalan,  502. 

Potatoes  a  la  Rice,  1007. 

Preserved  Apples,  1342. 


HHmter. 


Whitebait,  301. 

Green  Peas,  978. 

Porterhouse  Steak,  Fried  Onions,  524,  969. 

Potato  Salad,  1073. 
Rice  and  Cream  a  la  Croce,  1296. 


Doxie  Rockaway  Oysters,  298. 

Bisque  of  Crab,  9. 
Thon,  282.  Radishes,  292. 

Kingfish,  with  White  Wine,  342. 
Stewed  Mutton,  with  Potatoes,  659. 

Asparagus  a  la  Tessinoise,  906. 

Salmi  Of  pigeon  k  la  Walter  Scott,  856. 

Roast  Loin  of  Veal,  585. 

Chicory  Salad,  1045. 

Pineapple  Water-ice,  1283. 

Sweet  Almond  Macaroons,  1210. 

Coffee,  1349. 


Saturday,  June  —  . 


Breakfast. 


Omelet  Espagnole,  472. 

Skate,  with  black  Butter,  325,  159. 

Calfs  Liver  and  Bacon,  584. 

Broiled  Potatoes,  983. 

Fresh  Grapes. 


Broiled  Porgies  a  la  Bearnaise,  353. 

Sausages  a  la  Gastronome,  740. 

String  Bean  Salad,  1068. 

Rhubarb  Pie,  1085. 


Dinner. 

Linn  Haven  Oysters,  298. 

Consomme  a  1'Africaine,  116. 

Caviare,  28.  Celery,  290. 

Lobster  a  la  Newburg,  359. 

Marinated  Tenderloin  of  Beef,  Russian  Sauce, 

^^^ 

Mushrooms  on  Toast,  916. 
Salmi  of  Duck,  with  Olives,  827. 

Fried  Egg-plant,  907. 
Roast  Spring  Lamb,  1361. 

Romaine  Salad,  1064. 

Cold  Maraschino  Pudding,  1134. 

Coffee,  1349. 


Sunday,  June  —  . 


Breakfast. 


Eggs  a  1'Imperatrice,  440. 

Broiled  Pompano,  329. 
Hamburg  Steak,  Colbert,  526,  190. 

Mashed   Potatoes,  998. 
Cr£me  en  Mousse  au  Cafe,  1253. 


Fresh  Mackerel,  fine  Herbs,  331. 
Stewed  Veal,  Marengo,  624. 

Stuffed  Lettuce,  953. 
Tomato,  Mayonnaise  Salad,  1071. 
Stewed  Prunes  a  la  General  Dufour,  1330. 
6 


Dinner. 


Little  Neck  Clams,  300. 

Mutton  a  1'Ecossaise,  31. 

Radishes,  292.         w  Anchovies,  284. 

Salmon,  en  Papillotes,  302. 

Saddle  of  Mutton,  Sevigne,  669. 

Sweetbreads,  with  Asparagus-tops,  602,  676. 

Punch  a  la  Lorenzo  Delmonico,  1303. 

Roast  Goose,  808. 
Lettuce  Salad,  1057. 

Tutti-frutti,  1293. 

Almond  Biscuits,  1235. 

Mazagran  a  la  General  Bugeau,  1391. 


82 


THE    TABLE. 


Monday,  June  —  . 


Breakfast 


Kidney  Omelet,  463. 

Hashed  Beef  a  la  Portugaise,  501. 

Potatoes,  Hollandaise,  999. 

Fresh  Red  Currants. 


Cttncheon. 


Soft  Clams  a  la  Newburg,  390. 

Veal  Cutlets  a  la  Marechale,  562. 

String  Beans,  with  Cream,  946. 

Peach  Pie,  1092. 


SDinner. 


Rockaway  Oysters,  298. 
Consomme  d'Orleans,  no. 

Mortadella,  287.  Radishes,  292. 

Blackfish,  Vert-pre,  328. 

Potatoes,  Duchesse,  1006. 

Hashed  Turkey,  with  Cream,  804. 

Risotto,  x=i7. 

Lamb  Chops  a  la  Massena,  687. 

Artichokes,  Florentin,  903. 

Roast  Capon>  755. 

Lettuce  Salad,  1058. 

Lemon  Water-ice,  1279. 

CoffeCj  I349 


Tuesday,  June  —  . 


Breakfaat. 


Poached  Eggs  on  Toast,  Anchovy  Butter,  404, 

146. 

Porgies,  maitre  d'h&tel,  329. 
Minced  Tenderloin  al'Italienne,  500,  188. 

Potatoes,  Lyonnaise,  991. 
Whipped  Cream  a  la  Vanille,  1254. 


Sheep's-head  k  la  Creole,  339. 

Mutton  Steaks  a  la  Colbert,  716,  190 

Spaghetti  a  1'Italienne,  960. 

Red  Currant  Pie,  1090. 


Sinner. 

Clams,  300. 

Consomme  Paysanne,  53. 

Tomatoes,  288.  Olives. 

Frogs  a  la   Bordelaise,  401,  243. 
Croquettes  of  Lamb,  Tomato  Sauce,  679,  205. 

Beans  Panaches,  950. 

Stewed  Chicken  a  la  Maryland,  785. 

Cauliflower  au  Gratin,  926. 

Roast  Beef,  527. 
Chicory  Salad,  1045. 

Strawberry  and  Vanilla  Ice-cream,  1274,  1271. 
Coffee,  1349. 


Wednesday,  June  —  . 


Breakfast. 


Pinner. 


Cheese  Omelet,  469. 
Boiled  Sea-bass,  Tomato  sauce,  352,  205. 

Sausages  a  1'Anglaise,  736. 

Oyster-plant  Saute  au  Beurre,  1018. 

Rice  and  Apples,  1169. 


Ctmcl) 


Broiled  Brook-trout,  314. 

Cucumber  Salad,  289. 
Stewed  Mutton  with  Potatoes,  659. 

Stuffed  Peppers,  975. 

Lamb-tongue  Salad,  1056. 

Raspberry  Tarts,  1118. 


Shrewsbury  Oysters,  298. 

Cream  of  Asparagus,  70. 

Sardines,  283.  Celery,  290. 

Porgies  with  fine  Herbs,  315. 
Tenderloin  of  Beef  Marinated,  sauce  Poivrade, 

5".  194- 

Sorrel,  with  Eggs,  974. 
Pigeon  Cutlets  a  la  Victoria,  815. 

Brussels  Sprouts,  922. 

Roast  Rhode  Island  Turkey,  800. 

Doucette  Salad,  1054. 

Apricot  Pudding,  1151. 

Coffee,  1349. 


MENUS. 


Thursday,  June  — . 


Breakfast. 


dinner. 


Scrambled  Eggs,  with  Mushrooms,  408. 

Broiled,  Deviled  Soft-shelled  Crabs,  370. 

Stewed  Mutton  Kidneys,  Madeira  Wine,  662. 

Fried  Potatoes  a  la  Franchise,  993. 

Raspberries  and  Cream. 

Cttttdjecm. 

Lobster  a  la  Diable,  364. 

Pork  Chops,  sauce  Robert,  746. 

Spaghetti  au  Gratin,  961. 

Custard  Pie,  uoo. 


Clams,  300. 

Chicken  a  1'Hollandaise,  64. 
Olives.  Celery,  290. 

Pompano  au  Gratin,  319. 

Broiled  Sirloin,  with  Marrow,  493. 

Spinach,  maitre  d'h6tel,  942. 

Duckling  a  rAmericaine,  823. 

String  Beans,  with  Cream,  946. 

Roast  Spring  Lamb,  1361. 

Lettuce  Salad,  1057. 

Meringues  Glacees,  1301, 

Coffee,  1349. 


Friday,  June  — . 


Breakfast. 


Crawfish  Omelet,  453. 
Boiled  Codfish,  Cream  sauce,  352,  181. 
Corned  Beef  Hash  a  1'Americaine,  531, 

Boiled  Corn,  962. 
Brioche  Conde,  1203. 


jeon. 

Shad,  maitre  d'h&tel,  326. 

Stewed  Lamb,  with  Lima  Beans,  705. 

Potatoes  a  la  Hanna,  1012. 

Lobster  Salad,  1061. 
Rice  a  la  Bonne  Femme,  1172. 


dinner. 


East  River  Oysters,  298. 

Chiffonade,  14. 

Radishes,  292.  Mortadella,  287. 

Broiled  Sea-bass,  sauce  Tartare,  326,  207. 

Piloff  of  Chicken   a  la  Turque,  782. 

Fresh  Lima  Beans,  952. 

Veal  Cutlets  a  la   Philadelphia,  565. 

Artichokes  a  la  Vinaigrette,  902. 

Reed-birds,  with  Bacon,  877,  754. 

Romaine  Salad.  1064. 

Peaches  and  Cream. 

Coffee,  1349. 


Saturday,  June  — . 


Breakfast. 

Omelet,  Bonne  Femme,  466. 

Fried  Whitebait,  301. 

Escalops  of  Veal  a  la  Provengale,  573. 

Broiled  Tomatoes,  1025. 

Peach  Marmalade,  1331. 


Salmon  Croquettes,  364. 

Lamb  eu  Brochette  a  la  Colbert,  674,  190. 

String  Beans,  Sautes  au  Beurre,  947. 

Savarin,  1197. 


^Dinner. 

Little  Neck  Clams,  300. 

Consomme  Printanier,  109. 

nchovies,  284.  Radishes,  292. 

Sheep's-head  a  la  Chambord,  343. 

Sirloin,  Pique  a  la  Bernardi,  523. 

Croquettes  of  Macaroni,  279. 
Chicken  Saute  a  la  Parmentier,  773. 

Stuffed  Tomatoes,  1023. 

English  Snipe  sur  Canape,  868,  832. 

Watercress  Salad,  1072. 

Sherry  Wine  Jelly,  1318. 

Lady-fingers,.  1-231. 

Coffee,  1349. 


84 


THE    TABLE. 


Sunday,  June  — . 


Breakfast. 


EHnner. 


Eggs  a  1'Imperatrice,  440. 

Broiled  Spanish-mackerel,  329. 

Lamb  Chops,  Robinson,  682. 

Hashed  Potatoes,  with  Cream,  1003. 

Fresh  Cherries. 


Ctmcljeon. 


Scallops  Brestoise,  392. 
Blanquette  of  Veal,  with  Nouilles,  552. 

Green  Peas,  978. 

Chicken  Salad,  1044. 

Iced  Timbale  of  Rice,  1175. 


Blue  Point  Oysters,  298. 
Cream  of  Cauliflower,  73. 

Celery,  290.  Olives. 

Bass,  sauce  Hollandaise,  352,  160. 
Boiled  Turkey,  Celery  sauce,  796. 

Flageolets,  945. 

Roast  Tenderloin  of  Beef  a  la  Hussard,  519. 
Champagne  Punch,  1307. 

Roast  Chicken,  755. 

Tomato,  Mayonnaise  Salad,  1071. 

Strawberry  Ice-cream,  1274. 

Almond  Cake,  1224. 

Neuchatel  Cheese. 

Coffee,  1349. 


Monday,    June 


Breakfast. 


Dinner. 


Omelet,  with  fine  Herbs,  451. 

Fish  Balls,  347. 

Broiled  Pig's  Feet,  sauce  Piquante,  729. 

Turnips,  with  Gravy,  967. 

Brioches  Fluttes,  1204. 


Cttncljeon. 


Broiled,  Deviled  Soft-shelled  Crabs,  369. 

Beefsteak  Pie  a  PAnglaise,  487, 

Anchovy  Salad,  1037. 

Fritters  Soufflees,  1192. 


Clams,  300. 

Consomme  Tapioca,  104. 

Tomatoes,  288.  Olives. 

Broiled  Trout,  sauce  Bearnaise,  314,  166. 

Potatoes  a  1'Hollandaise,  999. 

Shoulder  of  Lamb  a  1'Africaine,  693. 

Sweet  Breads,  Soubise,  606. 

Spinach,  with  Gravy,  943. 

Roast  Beef,  527. 

Chicory  Salad,  1045. 

Rice  Pudding  a  1'Orange,  1130. 

Coffee,  1349. 


Tuesday,  June  — . 


Breakfast. 


Eggs  en  Filets,  423. 

Broiled  Shad's  Roe,  402. 

Hamburg  Steak,  Madeira  Sauce,  526,  185. 

Stewed  Tomatoes,  1027 . 

Maraschino  Cream,  1257. 

Cuncljeon. 

Codfish  with  black  Butter,  352,  159. 
Fricandeau  of  Veal,  with  Sorrel,  577. 

Stuffed  Egg-plant,  909. 

Cauliflower  au  Gratin,  926. 

Charlotte  Russe,  1261. 


Dinner. 


Parker  Bay  Oysters,  298. 
Clear  Green  Turtle,  18. 

Radishes,  292.  Cucumbers,  289. 

Broiled  Fresh  Mackerel,  maltre  d'h6tel,  329. 
Croustade  of  Kidneys,  Perigueux,  680,  191 . 

Green  Corn  Saute  au  Beurre,  964. 

Broiled  Tenderloin,  with  Watercress,  503. 

Asparagus,  Hollandaise  sauce,  904. 

Squabs  on  Toast,  816. 

Macedoine  Salad,  1063. 

Banana  Ice-cream,  1277. 

Biscuits  a  la  Livornaise,  1233. 

Coffte,  1349. 


MENUS. 


Wednesday,  June  — . 


Breakfast. 

Omelet  with  Sausages,  465. 

Halibut  Steaks,  Butter  sauce,  310, 157. 

Call's  Liver  and  Bacon,  584. 

Lima  Beans,  952. 
Rit  au  Lait  d'Amande,  1170. 

Cunxljeon. 

Canape  Lorenzo,  391. 
Irish  Mutton  Stew,  660. 

Risotto,  1017. 
Baba  au  Madere,  1217. 


dinner. 


Olives  . 


Clams,  300. 

Ox-tail  with  Barley,  38. 
Tomatoes,  288. 

Bluefish  au  Gratin,  319. 

Potatoes,  Parisiennes,  986. 

Tenderloin  of  Beef  a  la  Nivernaise,  505. 

Stuffed  Peppers,  975. 

Salmi  of  Snipe,  maison  d'or,  867. 

Asparagus  a  la  Tessinoise,  906. 

Roast  Loin  of  Mutton,  585. 

Celery,  Mayonnaise  Salad,  1042. 

Raspberry  Water-ice,  1281. 

Biscuits,  Ambrcisiennes,  1234. 

Coffee,  1349. 


Thursday,  June  — . 


Breakfast. 


Hominy  and  Cream. 

Eggs  a  la  Turque,  439. 

Lamb  Chops  a  la  Diable,  672. 

Potato  Croquettes,  997. 

Strawberries  and  Cream. 


Cuncl) 


eon. 


JDhmer. 


Broiled,  Deviled  Soft-shelled  Crabs,  369. 

Breast  of  Turkey,  a  la  Financiere,  806,  246. 

Salad  a  1'Italienne,  1036. 

Pear  Pie,  1084. 


Doxie  Rockaway  Oysters,  298. 

Puree  Conde,  48. 
Mortadella,  287.  Radishes  292. 

Soles  a  la  St.  Nazaire,  323,  236. 

Curry  of  Lamb  a  1'Indienne,  677. 

Broiled  Porterhouse  Steak  a  la  Bordelaise,  491. 

Aspa'ragus  a  la  Vinaigrette,  905. 

Roast  Rhode  Island  Turkey,  800. 

Lettuce  and  Tomato  Salad,  1060. 

Peach  Pudding,  1150. 

Imported  Brie  Cheese. 

Coffee,  1349. 


Friday,  June  — . 


Breakfast. 


Omelet  aux  Sardines,  468. 

Broiled  Kingfish,  329. 

Sheep's  Feet  a  la  Poulette,  654. 

Tomatoes  a  la  Bock,  1026. 

Small  Brioches,  1202. 

Cunctyeon. 

Lobster  a  la  Rushmore,  1358. 

Cucumber  Salad,  289. 
Veal,  Stewed,  Marengo,  624. 

Asparagus  Salad,  905. 
Choux  a  la  Cr&ne,  1246. 


JDtnner. 


Small  Prince's  Bay  Oysters,  298. 

Chicken  with  Gumbo,  67. 

Olives.  Lyons  Sausage,  286. 

Bluefish  with  fine  Herbs,  331. 

Potatoes,  Chateaux,  1009. 
Tenderloin  of  Beef,  aux  Gourmets,  508. 

Green  Peas,  978. 

Fricasse  of  Chicken  a  la  Reine,  780. 

Boiled  Green  Corn,  962. 

Roast  English  Snipe,  868. 

Chicory  Salad  au  Chapon,  1046. 

Omelet  au  Kirsch,  476. 

Coffee,  1349. 


86 


THE    TABLE. 


Saturday,  June  — . 


Breakfast. 


EHnner. 


Eggs  au  Miroir,  425. 

Picked-up  Codfish,  346. 

Lamb  Fries,  sauce  Italienne,  673, 

Stewed  Green  Corn.  964. 

Rice  a  1'Airolo,  1171. 


Cmuljeon. 


Fried  Frogs,  sauce  Tar  tare,  400,  207. 

Stewed  Beef  a  1'  Egyptienne,  540. 

Spaghetti  au  Gratin,  961. 

Russian  Salad,  1065. 

French  Pudding,  1139. 


Small  Blue  Point  Oysters,  298. 

Consomme  Royal,  107. 

Caviare,  281.  Cucumbers,  289. 

Broiled  Kingfish,  maitre  d'hotel,  329. 

Potatoes,  Duchesse,  1006. 
Mutton  Chops  a  la  Prove^ale,  642. 

Succotash,  1022. 
Squabs  en  Compote,  822. 

Green  Peas,  978. 

Roast  Loin  of  Veal,  585. 

Doucette  and  Egg  Salad,  1054. 

Apples,  Meringues,  1248. 

Coffee,  1349. 


Sunday,  June  — . 


Breakfast. 


JDinner. 


Omelet  a  la  Vanderbilt,  471. 

Broiled,  Deviled  Soft-shelled  Crabs,  369. 

Mutton  Chops  with  Watercress,  643. 

Sweet  Potatoes,  982. 

Stewed  Pears,  1333. 


Ctmctyeon. 


Broiled  Lobster,  sauce  Ravigote,  363. 
Calf's  Head  a  la  Cavour,  638. 

Japanese  Salad,  1075. 
Water-melon  k  la  Jose  Paez,  1316. 


Little  Neck  Clams,  300. 

Cream  of  Lettuce,  87. 

Olives.  Radishes,  292. 

Spanish-mackerel,  maitre  d'hdtel,  329. 

Potatoes  en  Surprise,  1005. 
Tenderloin  of  Beef  a  la  Florentine,  506. 

Broiled  Tomatoes,  1025. 
Coquilles  of  Sweetbreads,  with  Mushrooms,  621, 

609. 

Punch  a  la  Frangaise,  1311. 
Roast  Snipe  on  Toast,  868. 

Romaine  Salad,  1064. 

Plum  Pudding,  Glace  a  la  Gladstone,  1289. 

Biscuits  Richelieu,  1232. 

Camembert  Cheese. 

Coffee,  1349. 


Monday,  July  — . 


Breakfast. 


la  Paysanne,  433. 

Broiled  Bacon,  754. 

Lamb,  Hashed  a  la  Polonaise,  700. 

Stewed  Tomatoes,  1027. 

Creme  Renversee,  1252. 

Cuncljeon, 

Frogs'  Legs  a  la  Geo.  Merrill,  1372. 

Mutton  Chops  a  la  Robinson,  682. 

Fried  Sweet  Potatoes,  993. 

Beef  Salad,  1039. 
Blanc-mange  a  laj.  Delmonico,  1270. 


JDtnner. 


Small  Rockaway  Oysters,  298. 
Consomme  a  1'Andalouse,  117. 
Anchovies,  284.  Cucumbers,  2? 

Bluefish  a  1'Icarienne,  336. 
Curry  of  Lamb  a  1'Indienne,  677. 

Spinach,  maitre  d'h6tel,  942. 
Chicken  Croquettes  a  la  Reine,  758. 

Green  Peas,  978. 

Roast  Woodcock,  871. 

Escarole  Salad,  1055. 

Sago  Pudding,  1140. 

Coffee,  1349. 


MENUS. 


Tuesday,  July  — . 


Breakfast. 


Scrambled  Eggs,  with  Cheese,  405. 
Broiled  Fresh  Mackerel,  329. 

Stewed  Veal  a  la  Chasseur,  632. 

Stewed  Bermuda  Potatoes,  995. 
Rice  and  Cream  a  la  Croce,  1296. 


Ctmcl)i 


)eon. 

Clam  Patties,  387. 

Irish  Mutton  Stew,  660. 

Baked  Tomatoes,  1028. 

Lobster  Salad  a  la  Boardman,  1368. 

Musk-melons. 


HHtmer. 


Linn  Haven  Oysters,  298. 

Julienne,  27. 

Lyons  Sausage,  286.  Radishes,  292. 

Blackfish,  Oyster  sauce,  352. 
Sweetbreads  a  la  Godard,  614. 

String  Beans  au  Blanc,  947. 

Chicken,  Saute  a  1'Hongroise,  772. 

Asparagus,  sauce  Hollandaise,  904. 

Reed-birds  with  Bacon,  877,  754. 

Chicory  Salad,  1045. 

Apple  Fritters,  1191. 

Coffee,  1349. 


Wednesday,  July  — . 


Breakfast. 

Oatmeal  and  Cream. 

Ham  Omelet,  462. 

Porterhouse  Steak,  524. 

French  Fried  Potatoes,  993. 

Brioche,  1201. 


Ctmclj 


jeon. 

Broiled,  Deviled  Soft-shelled  Crabs,  369. 

Veal  Cutlets  a  la  Philadelphia,  565. 

Sweet  Potatoes  Soufflees,  1010. 

Stuffed  Peppers,  975 
Raspberry  Tarts,  1118 


SHnner. 


Clams,  300. 

Busecca  a  la  Milanaise,  7. 

Thon,  282.  Celery,  290 

Halibut,  Cream  sauce,  309,  181. 

Tenderloin  a  la  Hussard,  519. 

Green  Corn,  962. 

Broiled  Plovers,  with  Bacon,  866,  754. 
Tomatoes  a  la  Bock,  1026. 

Roast  Veal,  585. 

Cauliflower  Salad,  1040. 

Charlotte  Russe,  1261. 

Coffee,  1349. 


88  THE    TABLE. 


FOURTH    OF    JULY, 

Thursday,  July  — . 

Urmkfast. 

Eggs  a  la  Bennett,  447. 
Fish  Balls  a  la  Mrs.  Harrison,  347. 
Chicken  Livers  en  Brochette,  769. 
Tomatoes  a  la  Marseillaise,  1029. 

Raspberries  and  Cream. 

Cuntljeon. 

Toast,  with  fine  Herbs,  315. 

Cucumber  Salad,  289. 
Hashed  Chicken  with  Cream,  804. 

Salad  Suedoise,  1069. 
Pie  k  la  Martha  Washington,  1105. 

SDimur. 

Small  Keyport  Oysters,  298. 

Cream  of  Asparagus,  70. 
Olives.  Radishes,  292. 

Sole  au  Gratin,  319. 
Mignons  Filets  a  la  Bayard,  509,  231. 

Green  Peas,  978. 
Spring  Chicken  a  la  Maryland,  785. 

Asparagus  a  la  Tessinoise,  906. 
Oranges  Glacees  a  la  George  Renauldt,  1297. 

Doe-birds  sur  Canape,  838. 

Lettuce  and  Tomato  Salad,  1060. 

Tutti-frutti  a  la  Gen.  Harrison,  1371. 

Small  Meringues  a  laCh.  C.  Delmonico,  1249. 

Mazagran  a  la  Gen.  Dufour,  1392. 


MENUS.  89 


Friday,  July  —  . 

Breakfast.  Dinner. 

Fresh  Shrimp  Omelet,  453.  Purde  Mongole,  50. 

Broiled  Bluefish,  329.  Tomatoes,  288.  Olives. 

Calf's  Brains,  with  black  Butter,  557.  Frogs  a  la  Poulette,  399. 

Mashed  Potatoes,  998.  Tenderloin,  Pique  a  la  Portugaise,  517, 

Rice  a  la  Frangaise,  1180.  Stuffed  Egg-plant,  909. 

Squabs  en  Crapaudine,  819. 

eon. 


/!»  i 

itmrtj 


Matelote  of  Eels,  332.     '  Roast  Saddle  of  Spring  Lamb,  664. 
Stewed  Lamb  a  la  Fran9aise,  704.  Romaine  Salad,  1064. 

Macaroni,  Napolitaine,  957.  Lemon  Water-ice,  1279. 

Salad  Macedoine,  1063,  Galette,  1221. 

Peaches  and  Cream.  Coffee,  1349. 


Saturday,  July  — . 

Breakfast.  Dinner. 

Eggs  a  1'Aurore.  444.  Croute-au-Pot,  n. 

Lamb  Steaks,  sauce  Piquante,  717.  Cucumbers,  289.  Radishes,  292. 

Onions,  with  Cream,  968.  PorSies  au  Gratin'  3'9- 

Fresh  Plums.  Broiled  Sirloin  aux  Cepes,  496 . 

Flageolets,  1365. 
fn  i  Ducklings  a  1' Americaine,  823. 

lumcijeon.  Stuffed  peppers,  975. 


Kingfish,  maitre  d'h6tel,  329. 

Curry  of  Chicken  a  la  Creole,  794. 

Anchovy  Salad,  1037. 

Pineapple  Tarts,  1115. 


Roast  Loin  of  Veal,  585. 

Watercress  Salad,  1072. 

Apple  Pudding  a  1'Helvetienne,  1152. 

Roquefort  Cheese. 

Coffee,  1349. 


Sunday,  July  — . 

Breakfast.  Dinner. 

Omelet  with  Asparagus-tops,  458.  Little  Neck  Clams,  300. 

Broiled  Kingfish,  329.  Chicken  a  la  Creole,  65. 

Hashed  Chicken  a  la  Creme,  804.  Radishes,  292.  Olives. 

Sweet  Potatoes,  Hollandaise,  999.  Salmon  a  la  Genoise,  306. 

Milan  Cake,  1228.  Broiled  Lamb  Chops,  with  Green  Peas,  647,  977. 

Tenderloin  of  Beef,  Bearnaise,  503,  166. 

Asparagus,  Hollandaise,  904. 
Frogs'  Legs  a  la  Geo.  Merrill,  1372.  Punch  au  Kirsch,  1305. 

Broiled  Turkey  Legs,  Mustard  sauce,  766,  202.  Roast  Woodcock,  871. 

Broiled  Potatoes,  983.  Lettuce,  Mayonnaise  Salad,  1057,  1042. 

Lobster  Salad  a  la  Plummer,  1062.  Plombiere  a  la  Hamilton,  1370. 

Water-melon  a  la  Romero,  1315.  Coffee,  1349. 


9o 


THE    TABLE. 


Monday,  July  — . 


Breakfast. 


flUnntr. 


Eggs  a  la  Suisse,  441. 
Mutton  Chops,  Anchovy  Butter,  647,  146. 

Potatoes,  Lyonnaise,  991. 

Breaded  Pig's  Feet,  sauce  Tartare,  727,  207. 

Creme  en  Mousse  au  Cafe,  1253. 

Cunctjeott 

Soft-shelled  Clams  a  la  Newburg,  389. 

Leg  of  Mutton,  Bretonne,  650. 

Spinach  with  Eggs,  940. 

Rhine  Wine  Jelly,  1324. 


Consomme  au  Vermicelli,  103. 
Cucumbers,  289.  Mortadella  287. 

Lobster  a  la  Newburg,  359. 

Larded  Sweetbreads,  with  Sorrel,  604. 

Beef-tongue  a  la  Milanaise,  538. 

Green  Peas,  978. 

Roast  Ptarmigan,  862. 

Chicory  Salad,  1045. 

Baked  Apple  Dumplings,  1122. 

Coffee,  1349. 


Tuesday,  July  — . 


Breakfast. 


GHnner. 


Ham  and  Eggs,  412,  753. 

Escalops  of  Veal,  Tomato  sauce,  568,  205. 

Potatoes  a  la  Rice,  1007. 

Rice  a  la  Fransaise,  1 180. 


Cmtctjeoiu 


Musk-melon. 

Scallops  Brestoise,  392. 

Lamb  Croquettes  a  1'Italienne,  679,  188. 

Hashed  Potatoes  au  Gratin,  1004. 

Green -gage  Pie,  1093. 


Clams,  300. 

Crab  with  Gumbo,  24. 

Caviare,  281.  Radishes,  292. 

Shad  with  fine  Herbs,  331. 
Panpiette  of  Veal,  Puree  of  Peas,  594,  49. 

Stuffed  Egg-plant,  909. 

Chicken,  Saute  with  Tarragon,  774. 

Celery,  with  Cream,  929. 

Roast  Beef,  527. 

Escarole  Salad,  1055. 

Pineapple  Water-ice,  1283. 

Bitter  Almond  Macaroons,  1209. 

Coffee,  1349. 


Wednesday,  July  — , 


Breakfast. 

Boiled  Eggs. 

Bass,  with  White  Wine,  342. 

Minced  Beef  a  la  Portugaise,  501 

Potato  Croquettes,  997. 

Brioche,  1201. 


Cuncljeon. 


Mussels  a  la  Mariniere,  378. 
Brochette  of  Lamb  a  la  Dumas,  674. 

Risotto,  1017. 
Huckleberry  Tarts,  1113. 


JDtnner. 

Small  Rockaway  Oysters,  298. 

Sorrel,  with  Asparagus-tops,  41. 

Celery,  290.  Sardines,  283. 

Sheep's-head  a  la  Toulouse,  354. 
Broiled  Sirloin  Steak  a  la  Parisienne,  495. 

Stuffed  Tomatoes,  1023. 

Sweetbreads  aux  Gourmets,  612. 

Asparagus  a  la  Vinaigrette,  905. 

Roast  Chicken,  with  Watercress,  755. 

Lettuce  Salad,  1057. 

Brandy  Jelly.  1321, 

Pithiviers  Cake,  1225. 

Coffee,  1349. 


MENUS. 


91 


Thursday,  July  — . 


Breakfast. 


Fresh  Tomato  Omelet,  456. 

Broiled  Kingfish,  329. 
Lamb  Chops,  sauce  Robert,  681,  192. 

Stewed  Turnips,  967. 
Fresh  Peaches ,and  Cream. 

Cuttdjeon. 

Stuffed  Deviled  Clams,  376. 

Tripe  a  la  Lyonnaise,  548. 

Cauliflower  au  Gratin,  926. 

Pumpkin  Pie,  1099. 


EHnner. 


Clams,  300. 

Chicken  a  la  Piemontaise,  63. 

Lyons  Sausage,  286.  Radishes,  292. 

Broiled  Brook-trout,  maitre  d'h6tel,  374. 

Cucumber  Salad,  289. 
Chicken  Saute  a  la  Parmentier,  773. 

Green  Peas,  978. 
Braised  Noix  of  Veal  en  Daube,  591. 

Boiled  Corn,  962. 

Roast  Turkey,  800. 

Romaine  Salad,  1064. 

Maraschino  Pudding,  1134. 

Coffee,  1349. 


Friday,  July  — . 


Breakfast. 


dinner. 


Scrambled  Eggs,  with  Asparagus-tops,  406. 

Boiled  Skate,  brown  Butter,  325,  156. 

Minced  Veal  a  la  Biscaenne,  576. 

Hashed  Potatoes,  1002. 

Stewed  Apricots,  1335. 

,    Citncljeon. 

Fried  Whitebait,  301. 

Shoulder  of  Lamb,  Macedoine,  697. 

Macaroni  Croquettes,  279. 

Shrimp  Salad,  1067. 

Rice  a  1'Airolo,  1171. 


Clam  Chowder,  13. 
Radishes,  292.  Olives. 

Bass  a  la  Chambord,  343. 
Lamb  Chops  a  la  Villeroi,  686. 

String  Beans,  948. 
Salmi  of  Plover,  maison  d'or,  867. 

Fried  Oyster-plant,  1021. 
Roast  Larded  Tenderloin  of  Beef,  516. 

Watercress  Salad,  1072. 
Macaroon  Ice-cream,  1290. 
Coffee,  1349. 


Saturday,  July  — . 


Breakfast. 


Poached  Eggs  on  Toast,  404. 

Fried  Porgies,  320. 

CalPs  Head  a  la  Vinaigrette,  640. 

Lima  Beans,  952. 

Fresh  Cherries. 


£und)con. 


Broiled  Bluefish,  maitre  d'h&tel,  329. 

Veal,  Stewed  a  la  Marengo,  624. 

Macedoine  Salad,  1063. 

Baked  Apples,  1124. 


HKniwr. 


Consomme   Deslignac,  108. 
Thon,  282.  Celery,  290. 

Fried  Soft-shelled  Crabs,  368. 
Broiled   Spring  Chickens,  with  Bacon,  756. 

Green  Peas,  978. 

Coquilles  of  Sweetbreads  a  la  Dreux,  621. 
Roast  Reed-birds,  877. 

Celery  Salad,  1041. 

Baba,  with  Rum,  1217. 

Coffee,  1349. 


92 


THE    TABLE. 


Sunday,  July 


Breakfast. 


Omelet  a  la  Regence,  470. 

Broiled,  Deviled  Soft-shelled  Crabs,  369. 

Hashed  Turkey  en  Bordure,  805. 

Stewed  Potatoes,  995. 

Brioches  Fluttes,  1204. 


Ctmcfyeon. 


Spanish-mackerel,  Hollandaise,  317. 
Coquilles  of  Chicken  a  1'Anglaise,  271. 

Sweet  Potatoes  Soufflees,  1010. 

Water-melon  a  la  Seward,  1317. 

Raspberry  Pie,  1096. 


55  inner. 


Clams,  300. 

Chicken  a  la  Richmond,  62. 

Olives.  Radishes,  292. 

Small  Bouchees  a  la  Reine,  270. 

Frogs  a  1'E^pagnole,  401. 
Tenderloin  Pique  a  la  Provensale,  518. 

Stuffed  Tomatoes,  1023. 
Veal  Cutlets  a  la  Marechale,  562. 

Beans  Panachees,  950. 

Punch  a  la  Cardinal,  1306. 

Doe-birds  a  1'Americaine,  840. 

Chicory  Salad,  1046. 

Plombiere  k  la  Kingman,  1294. 

Mazagranala  General  Bugeau,  1384. 


Monday,  July  — . 


Breakfast. 


Ham  Omelet,  with  fine  Herbs,  462,  431. 

Kingfish,  maitre  d'h6tel,  329. 
Escalops  of  Veal  a  la  Duxelle,  569. 
Hashed  Potatoes,  with  Cream,  1003. 
Whipped  Cream  a  la  Vanille,  1254. 

€unct)eon. 

Fish  Balls,  347. 
Braised  Beef,  Russian  sauce,  485. 

Boiled  Corn,  962. 

Lamb-tongue  Salad,  1056. 

Green-gage  Tarts,  1107. 


JDtnner. 


Puree  Cr^cy,  47. 
Celery,  290.  Olives. 

Broiled  Deviled  Lobster,  364. 
Mignons  Filets,  with  Marrow,  510. 

Potatoes,  Chateau,  1009. 

Epigrammes  of  Lamb  a  la  Chicoree,  690. 

Roast  Chicken,  755. 

Escarole  Salad,  1055. 

Vermicelli  Pudding,  1142. 

Coffee,  1349. 


Tuesday,  July  — . 


Breakfast. 


Eggs  a  la  Tripe,  419. 
Broiled  Fresh  Mackerel,  329. 

Broiled  Ham,  753. 

Potato  Croquettes,  997. 

Fresh  Apricots. 

Cuncljecn. 

Canape  Madison,  269. 

Veal  Cutlets  a  la   Philadelphia,  565. 

Chicken  Salad,  1044. 

CocoanutPie.  rioi. 


JDinner. 


//estmoreland,  33. 
Radishes,  292.  Olives. 

Frogs  a  la  Poulette,  399. 
Fricandeau  of  Veal  a  la  Jardiniere,  577,  1033. 

Lamb  Chops,  maison  d'or,  683. 
Asparagus,  with  Cream  sauce,  904,  181. 

Roast  Capon,  755. 
Lettuce  Salad,  French  Dressing,  1057,  1070. 

Strawberry  Water-ice,  1281. 

Sweet  Almond  Macaroons,  1210. 

Coffee,  1349. 


MENUS. 


93 


Wednesday,  July  — . 


Breakfast. 

Shirred  Eggs,  with  brown  Butter,  414. 
Broiled  English  Breakfast  Bacon,  754. 

Lamb  Steak,  with  Green  Peas,  716. 
Green  Corn  Stewed  with  Butter,  964. 
Apples  and  Rice  Meringuees,  1169. 


Dinner. 


Kingfish  a  1'Icarienne,  336. 
Mutton  Kidneys  Sautes,  with  Madeira  Wine, 

662. 

Sweet  Potatoes  a  1'Hollandaise,  999. 

Tomato,  Mayonnaise  Salad,  1071. 

Creme  en  Mousse  au  Maraschino,  1257. 


Little  Neck  Clams,  300. 

Chicken  a  la  Turque,  69. 

Tomatoes,  288.  Celery,  291. 

Lobster  a  la  Bordelaise,  360. 

Tendron  of  Veal,  with  Sorrel,  634. 

Cromesquis  of  Chicken  a  la  Reine,  765. 

French  Artichokes  a  la  Vinaigrette,  902. 

Roast  Beef,  527. 

Romaine  Salad,  1064. 

Charlotte  Panachee,  1300. 

Coffee,  1349. 


Thursday,  Julv  — . 


Breakfast 


Eggs  k  la  Vanderbilt,  420. 

Fried  Porgies,  Tartare  sauce,  320,  207. 

Tripe  a  la  Bordelaise,  544. 

Saratoga  Potatoes,  ion. 

Musk-melon. 

Cmtcljeott. 

Haddock,  Cream  sauce,  352,  181. 

Vol-au-Vent  a  la  Finangiere,  810. 

Salad  k  Tltalienne,  1036. 

Peaches  and  Cream. 


dinner. 


Cream  a  la  Palestine,  74. 

Olives.  Bologna  Sausage,  286. 

Fresh  Mackerel  a  la  Colbert,  329,  190. 

Sweetbreads  with  Mushrooms,  609. 

Sorrel  aux  Croutons,  974. 
Chicken,  Saute  a  la  Chasseur,  775, 

Fresh  Lima  Beans,  952. 

Roast  English  Snipe,  868. 

Watercress  Salad,  1072. 

Iced  Pudding  Diplomate,  1288. 

Coffee,  1349. 


Friday,  July  — . 


Breakfast. 


Omelet  with  fine  Herbs,  451. 

Blackfish,  brown  Butter,  309,  156. 

Hashed  Beef  a  la  Catalan,  502. 

Tomatoes  a  la  Bock,  1026. 

Peach  Marmalade,  1331. 


Ctmcljeon. 


Fried  Sea-bass,  320. 
Mignons  of  Lamb,  Bearnaise,  1360. 

Crab  Salad,  1047. 
Rice  and  Cream  a  la  Croce,  1296. 


Dinner. 


Puree  Bretonne,  45. 
Cucumbers,  289.  Anchovies,  284, 

Salmon  Cutlets,  Victoria,  366. 

Tenderloin,  Pique  a  la  Portugaise,  517. 

Spring  Lamb  Chops,  with  Bacon,  647,  754.. 

Brussels  Sprouts,  922. 

Asparagus  a  la  Tessinoise,  906. 

Roast  Chicken,  755. 

Doucette  Salad,  1052. 

Biscuits  Glacis,  1286. 

Allumettes,  1205. 

Coffee,  1349. 


94 


THE    TABLE. 


Saturday,  July  — . 


Breakfast. 


Omelet,  Bonne  Femme,  466. 

Fried  Whitebait,  301. 
Calfs  Liver,  Saute  a  1'Alsacienne,  582. 

Potatoes  a  la  Rice,  1007. 
Brioches  a  la  Conde,  1203. 


Cuncijeon. 


Stuffed  Deviled  Clams,  376. 

Boiled  Turkey  a  1'Anglaise,  795. 

Broiled  Sweet  Potatoes,  983. 

Iced  Timbale  of  Rice,  1175. 


Dinner. 


Consomme  with  Italian  Paste,  103, 
Caviare,  281.  Radishes,  2 

Kingfish  with  black  Butter,  352,  159. 

Braised  Beef  a  la  Flamande,  482. 
Lamb  Croquettes  a  la  Soubise,  679,  250. 

Stewed  Fresh  Tomatoes,  1027. 
Broiled  Squabs  on  Toast,  with  Bacon,  817. 

Chicory  Salad,  1045. 

Almond  Cake,  Glace,  1208. 

Coffee,  1349. 


Sunday,  July 


Breakfast. 


JDinner. 


Eggs  a  la  Torque,  439. 

Fish  Balls  a  la  Mrs.  Harrison,  347. 

Deviled  Lamb  Chops,  with  Bacon,  647,  754. 

Succotash  with  Cream,  1022. 

Fresh  Plums. 


Ctmdjeon. 


Broiled  Pompano,  maitre  d'hdtel,  339. 

Cucumber  Salad,  289. 

Croustade  of  Chicken  Livers  au  Madere,  763. 

Lobster  Salad  a  la  Plummer,  1062. 

Boiled  Apple  Dumplings,  1127. 


Little  Neck  Clams,  300. 

Consomme,  Massena,  102. 

Mortadella,  287.  Olives. 

Boiled    Kennebec   Salmon,  Percillade  sauce, 

303.  165. 

Potatoes,  Windsor,  1008. 

Broiled  Tenderloin  a  la  Chiron,  504. 

Asparagus,  sauce  Hollandaise,  904. 

Broiled  Chicken  with  Bacon,  756. 

Beans  Panachees,  950. 

Punch  Romaine,  1304. 

Roast  Woodcock  on  Toast,  871. 

Escarole  Salad,  1053. 
Cabinet  Pudding  a  la  Sadi-Carnot,  1164. 

Gorgonzolla  Cheese. 
Mazagran  a  la  General  Dufour,  1392. 


Monday,  July  — . 


Breakfast. 


JDinner. 


Omelet  Raspafl,  467. 

Fried  Black-bass,  Tomato  sauce,  320,  205. 

Hashed  Lamb  a  laZingara,  652. 

Potatoes  a  la  Hanna,  1012. 
Creme  en  Mousse  au  Maraschino,  1257. 


Ctmctyecm. 


Broiled,  Deviled  Soft-shelled  Crabs  on  Toast, 

369- 
Stewed  Veal,  Marengo,  624. 

Salad  Suedoise,  1069. 
Lemon  Cream  Pie,  Meringue,  1102. 


Oysters,  298. 

Consomme  Colbert,  120. 

Radishes,  292.  Lyons  Sausage,  286. 

Lobster  en  Chevreuse,  362. 
Cromesquis  aux  Truffles,  268. 

Green  Peas,  978. 

Larded  Sweetbreads  au  Salpicon,  605. 

Broiled  Tomatoes,  1025. 

Roast  Ducklings,  824. 

Watercress  Salad,  1072. 

Vanilla  Ice-cream,  1271. 

Biscuits  a  la  Richelieu,  1232. 

Coffee,  1349. 


MENUS. 


95 


Tuesday,  July  — . 


Breakfast. 


Eggs  a  la  Finoise,  424. 

Sole,  with  White  Wine,  342. 

Smoked  Beef,  with  Cream,  486. 

Potatoes  en  Faille,  1014. 

Fresh  Pears. 

£uncl)eon. 

Crawfish  k  la  Bordelaise,  360. 

Haricot  of  Lamb  a  la  Providence,  701 . 

Fried  Egg-plant,  907. 

Baba  au  Rhum,  1217. 


Dinner. 


Clams,  300. 
Brunoise  with  Rice,  3. 

Watercress,  1072.  Radishes,  292. 

Matelote  of  Eels  a  la  Parisienne,  333. 

Minced  Veal  a  la  Biscaenne,  576. 

Oyster-plant  h  la  Poulette,  1019. 

Fricasse  of  Chicken,  with  Curry,  792. 

Succotash,  1022. 

Roasted  Larded  Sirloin  of  Beef,  516. 

Romaine  Salad,  1064. 

Farina  Pudding,  1144. 

Coffee,  1349. 


Wednesday,  July  — . 


Breakfast. 


Omelet  with  Tarragon,  451. 

Boiled  Codfjsh,  Egg  sauce,  352,  161. 

Broiled  Lamb  Kidneys,  with  Bacon,  713. 

Roasted  Tomatoes,  1028. 

Corn  Fritters,  965. 


£tmcl)e0n. 


Fried  Soles,  Tartare  sauce,  320,  207. 
Hashed  Turkey  en  Bordure,  805. 

Stewed  Green  Corn,  964. 
Rice  and  Cream  a  la  Croce,  1296. 


Pinner. 

Oysters,  298. 

Printanier  Chasseur,  52. 

Tomatoes,  288.  Olives. 

Bass  h  la  St.  Nazaire,  341,  236. 
Tenderloin  of  Beef  a  la  Stanton,  1388. 

Green  Peas,  978. 

Sweetbreads  k  la  Godard,  614. 

Brussels  Sprouts,  922. 

Roast  Lamb,  1361. 

Watercress  Salad,  1072. 

Chocolate  Ice-cream,  1272. 

Petites  Bouchees  des  Dames,  1237. 

Coffee,  1349. 


Thursday,  July 


Breakfast. 


Hominy  and  Cream,  1034. 

Eggs  a  1'Imperatrice,  440. 

Minced  Beef  a  la  Catalan,  502. 

Potato  Croquettes,  997. 

Raspberries  and  Cream. 

Cuncljeon. 

Fried  Soft-shelled  Crabs,  368. 

Lamb  Sweetbreads  en  Caisses,  274. 

Tomatoes  a  la  Marseillaise,  1029. 

Plum  Tarts,  mo. 


Dinner. 


Clams,  300. 

Westmoreland,  33. 

Lyons  Sausage,  286.  Radishes,  292. 

Kingfish,  Vert-pre,  328. 

Stewed  Lamb  and  Lima  Beans,  705. 

Turban  of  Chicken  a  la  Cleveland,  791. 

Beans  Panachees,  950. 
Roast  Grass  Plovers,  865. 

Celery  Salad,  1041. 

Apple  Pudding  al'Helvetienne,  1152, 

Coffee,  1349. 


96 


THE    TABLE. 


Friday,  July  — . 


Breakfast. 


Omelet  with  fine  Herbs,  451. 

Broiled  Bass,  maitre  d'h&tel,  329. 

Stewed  Tripe  a  la  Creole,  545. 

Stewed  Fresh  Tomatoes,  1027. 

Brioches  Fluttes,  1204. 


Cunct) 


eon. 


Stuffed  Deviled  Lobsters,  367. 
Sausages  a  la  Gastronome,  740. 

Salad  Macedoine,  1063. 
Jamaica  Rum  Jelly,  1320. 


SHnner. 


Oysters,  298. 

Fish  Chowder,  12. 

Tomatoes,  288.  Olives. 

Fresh  Mackerel  a  la  Venitienne,  338. 
Tenderloin  Marinated,  Russian  sauce,  511. 

String  Beans,  948. 

Leg  of  Mutton  a  la  Conde,  649. 

Asparagus  a  la  Vinaigrette,  905. 

Reed-birds  on  Toast,  877. 

Chicory  Salad,  1045. 

Charlotte  Russe,  1261. 

Coffee,  1349. 


Saturday,  July  — . 


Breakfast. 


Eggs  a  la  Bechamel,  416. 

Porgies  au  Gratin,  356. 

Sirloin  Steak  a  la  Bordelaise,  491. 

Potatoes ,  maitre  d'h&tel,  985. 

Musk-melon. 

€tmd)eon. 

Frogs  &  la  Poulette,  399. 

Broiled  Mutton  Chops, Soyer, 647. 

Fried  Sweet  Potatoes,  993. 

Gooseberry  Pie,  1091. 


dinner. 


Oysters,  298. 

Potage  a  la  Montmorency,  97. 
Sardines,  283.  Celery,  290. 

Timbales  a  1'Ecossaise,  261. 
Mignons  Filets  a  la  Bohemienne,  513. 

Stuffed  Green  Peppers,  975. 

Breast  of  Lamb,  Jardiniere,  702. 

Doe-birds  a  1'Americaine,  840. 

Escarole  Salad,  1055. 

Bread  Pudding,  1132. 

Coffee,  1349. 


Sunday,  July  — . 


Breakfast. 


Omelet  Regence,  470. 

Boiled  Halibut,  Egg  sauce,  309, 161. 

Hashed  Chicken  a  la  Bechamel,  802. 

Broiled  Tomatoes,  1025. 

French  Pancake,  1186. 


Ctmctjeon. 


Canape  Lorenzo,  391. 

Broiled,  Deviled  Chicken  Legs,  766. 

Oyster-plant,  Poulette,  1019. 

Japanese  Salad,  1075. 
Boiled  Apple  Dumplings,  1127. 


Sinner. 


Little  Neck  Clams,  300. 

Cream  of  Chicken,  82. 

Radishes,  292.  Olives. 

Sheep's-head  a  la  Toulouse,  354. 
Larded  Tenderloin  a  la  Financiere,  516,  246. 

Green  Peas,  978. 

Mutton  Chops,  Massena,  687. 

Tomatoes  a  la  Bock,  1026. 

Champagne  Punch,  1307. 

Roast  Chicken,  755. 
Lettuce  and  Egg  Salad,  1058. 

Tutti-frutti,  1293, 
Petites  Bouchees  des  Dames  a  la  Mme.  Astor, 

1238. 

Roquefort  Cheese. 
Coffee,  1349. 


MENUS. 


97 


Monday p,  July  — . 


Breakfast. 


Eggs  a  la  Bourguignonne,  411. 

Broiled  Salt  Mackerel,  329. 

Minced  Veal  a  la  Catalan,  575. 

Lima  Beans  Sautees,  with  Cream,  952. 

Cream  Renversee,  1252. 


Cuneljeon. 


Mussels,  sauce  Poulette,  379. 
Stewed  Lamb,  with  Flageolets,  707. 

Herring  Salad,  1074, 
Raspberries  and  Cream. 


Dinner. 


Oysters,  298. 

Puree  Parmentier,  44. 

Thon,  282.  Radishes,  292. 

Bluefish  au  Gratin,  319. 

Sweetbreads  a  la  Financiere,  603. 

Spinach  aux  Croutons,  940. 

Chicken  a  la  Maryland,  785. 

Roasted  Tomatoes,  1028. 

Roast  Beef,  527. 

Romaine  Salad,  1064. 

Custard  Pudding,  1154. 

Coffee,  1349. 


Tuesday \  July  — . 


Breakfast, 


Green  Peas  Omelet,  459. 

Broiled  Sardines  on  Toast,  403. 

Hamburg  Steak,  Colbert,  526,  190. 

Hashed  Potatoes  au  Gratin,  1004. 

Fresh  Pears. 


Cmuljeon. 

Porgies,  White  Wine  sauce,  342. 

Chicken  Pot-pie,  757. 

Cauliflower  Salad,  1040. 

Rhubarb  Tarts,  1 1 12. 


Dinner. 


Clams,  300. 

Chiffonade,  14. 

Celery,  290.  Mortadella,  287. 

Kennebec  Salmon  a  la  Creole,  339. 
Braised  Leg  of  Mutton  a  la  Portugaise,  648. 

Potato  Croquettes,  997. 

Croquettes  of  Sweetbreads,   with  Asparagus- 
tops,  620. 
Fresh  Broiled  Mushrooms  on  Toast,  916. 

Roast  Ducklings,  824. 

Tomato,  Mayonnaise  Salad,  1071. 

Pineapple  Water-ice,   1283. 

Fancy  Almond  Cakes,  1239. 

Coffee,  1349. 


Wednesday^  July  — . 


Breakfast. 


Scrambled  Eggs,  with  Fresh   Mushrooms,  406. 

Broiled  Mackerel,  maitre  d'h&tel,  329. 
Stewed  Mutton  Kidneys,  with  Madeira  Wine, 

662. 

Stewed  Turnips,  967. 
Brioche,  1201. 


Dinner. 


Cnneljj 


)eon. 

Lobster  en  Chevreuse,  362. 

Haricot  of  Lamb  a  la  Providence,  701. 

Asparagus  Salad,  905. 

Pear  Pie,  1084. 

7 


Little  Neck  Clams,  300. 

Shin  of  Beef,  liee,  29. 

Radishes  292.  Olives. 

Soles,  with  White  Wine,   342. 

Coquilles  of  Chicken  a  1'Angiaise,  271. 

Sirloin  Pique,  with  Stuffed  Tomatoes,  598,  1023. 

Snipe  sur  Canape,  868. 

Celery  Salad,  1041. 
Chocolate  Pudding,  1146. 

Sv/iss  Cheese. 
Mazagran  a  la  General  Bugeau,  1391. 


THE    TABLE. 


Thursday,   August  — . 


Breakfast. 

Tomato  Omelet,  456. 

Tripe  a  la  Lyonnaise,  548. 

Prochette  of  Lamb  a  la  Dumas,  674. 

Sorrel  au  Gras,  974. 

Peaches  and  Cream. 


Cuncl)eon. 

Bluefish  with  White  Wine,  342. 

Ragout  of  Beef,  Dufour,  541. 

String  Beans,  948. 

Baba,  1216. 


Sinner. 


Clams  300. 
Puree  Conde,  48. 

Radishes,  292.  Sausage,  286. 

Kennebec  Salmon,  a  1'Hollandaise,  303,  160. 
Saddle  of  Mutton,  Londonderry  sauce,  668. 

Succotash,  1022. 

Chicken  Saute  a  la  Marengo,  771. 
Stuffed  Tomatoes,  1023. 
Woodcock  on  'loast,  871. 

Celery  Salad,  1041. 

Vanilla  Ice-cream,  1271. 

Coffee  Eclairs,  1244. 

Coffee,  1349. 


Friday,  August  — . 


Breakfast. 


Omelet,  Bonne  Femme,  466. 

Fried  Soft-shelled  Crabs,  368. 

Hashed  Beef  a  la  Portugaise,  501 , 

Potatoes  with  Cream,  1003. 

Rice  a  la  FrangaLse,  1180. 


£ttnd)eon. 


Matelote  of  Eels,  332. 

Croquettes  of  Lamb  a  la  Patti,  679. 

Anchovy  Salad,  1037. 

Currant  Tarts,  1114. 


Dinner. 


Oysters,  298. 
Clam  Chowder,  13. 

Tomatoes,  288.  Olives. 

Crawfish  a  la  Bordelaise,  360. 

Calf's-head  a  la  Cavour,  638. 

Artichoke-bottoms,  Florentine,  903. 

Tenderloin  of  Beef  a  la  Provengale,  518. 

Asparagus  a  la  Vinaigrette,  905. 

Roast  Turkey,  Cranberry  sauce,  800,  1329. 

Chicory  Salad,  1045. 

Nelson  Pudding,  1155. 

Coffee,  1349. 


Saturday,  August  — . 


Breakfast. 

Eggs  au  Beurre  noir,  414. 

Sole  a  la  Horly,  321. 
Broiled  Lamb  Fries  a  la  Diable,  672. 

Oyster-plant  a  la  Poulette,  1019. 
Whipped  Cream  a  la  Vanille,  1254. 

Ctmctjeon. 

Frogs'  Legs  a  la  Geo.  Merrill,  1372. 

Escalops  of  Veal  a  la  Duxelle,  569. 

Fried  Sweet  Potatoes,  993. 

Cranberry  Pie,  n  4. 


Dinner. 


Clams,  300. 

Rice  with  Sorrel,  42. 

Caviare,  281.  Radishes,  292. 

Kingfish  with  fine  Herbs,  331. 

Croquettes  of  Sweetbreads  aux  petits  Pois,  620. 

C  hicken  Fricasse  a  la  Reine,  780. 

Brussels  Sprouts,  922. 

Roast  Beef,  527. 

Tomato  and  Lettuce  Salad,  1060. 

Meringues  Glacees,  1301. 

Coffee,  1349. 


MENUS. 


99 


Sunday,  August  — . 


Breakfast. 

Omelet  Raspail,  467. 

Broiled  Sea-bass,  310. 

Lamb  Chops  a  la  Robinson,  682. 

Potatoes  Soufflees,  1010. 

Musk-melon. 


Cunctyeon. 

Broiled,  Deviled  Soft -shelled  Crabs,  369. 

Hamburg  Ste&k,  Russian  sauce,  526. 

Potatoes  Hollandaise,  999. 

Lobster  Salad,  1061. 
Creme  en  Mousse  au  Curagoa,  1259. 


Dinner. 


Clams,  300. 

Consomme  Princesse,  113. 
Radishes,  292.  Olives. 

Fresh  Mackerel  en  Papillotes,  330. 

Roast  Ham,  Champagne  sauce,  723. 

Stewed  Green  Corn,  963. 

Squabs  en  Compote,  822. 

Beans  Panachees,  950. 

Romaine  Punch,  1304. 

English  Snipe,  868. 

Escarole  Salad,  1055. 

Pudding  a  la  U.  S.  Grant,  1159. 

Came mbert  Cheese. 

Coffee,  1349. 


Monday,  August  — . 


Breakfast. 

Eggs  au  Miroir,  425. 
Fish  Balls,  347. 


Dinner. 


Little  Neck  Clams,  300 
Giblets  a  PAnglaise,  22. 


Broiled  Pork  Tenderloin,  Apple  sauce,  741, 168.   Lyons  Sausage,  286. 


Celery,  290. 


Corn  Saute  with  Butter,  964. 
Milan  Cake,  1228. 


£uncl)j 


|eon. 

Mussels  a  la  Mariniere,  378. 

Tendron  of  Veal  a  la  Morlaisienne,  635. 

Fried  Oyster-plant,  1021. 

Blackberry  Tarts,  1119. 


Pompano  au  Gratin,  319. 

Curry  of  Lamb  a  1'Indienne,  677. 

Chicken  Vol-au-Vent  a  la  Reine,  812. 

Asparagus  a  la  Tessinoise,  906. 

Plovers  sur  Canape,  865. 

Lettuce  Salad,  1057. 

Omelet  Soufflee,  474. 

Coffee,  1349. 


Tuesaay,  August  — . 


Breakfast. 

Omelet  with  Cheese,  469. 

Broiled  Kingfish,  Anchovy  Butter,  329,  146. 

Sheep's  Feet,  maitre  d'h&tel,  654,  177. 

Mashed  Potatoes  au  Gratin,  998. 

Fresh  Pears. 


Dinner. 


Ctmctjeon. 


Scallops  a  la  Poulette,  379. 

Minced  Tenderloin  a  la  Portugaise,  501. 

Fried  Egg-plant,  907. 

Rice  kl'Airolto,  1171. 


Clams,  300. 

Cream  of  Green  Peas.  76. 

Caviare,  281.  Radishes,  292. 

Sheep's-head  a  la  Creole,  339. 
Sweetbreads  au  Salpicon,  605. 

Green  Corn,  962. 
Pork  Chops,  sauce  Piquante,  745. 

Stuffed  Peppers,  975. 

Roast  Loin  of  Lamb,  585. 

Romaine  Salad,  1064. 

Lemon  Pudding.  1157. 

Coffee,  1349. 


IOO 


THE    TABLE. 


Wednesday ',  August  — . 


Breakfast 

Eggs  a  la  Valencienne,  421. 

Fried  Porgies,  320. 

Lamb  Steak,  with  Green  Peas,  716. 

Tomatoes  a  la  Marseillaise,  1029. 

Blackberries  and  Cream. 

Cundjeon. 

Fried  Whitebait,  301. 

Stewed  Veal  a  la  Marengo,  624. 

Fried  Sweet  Potatoes,  993. 

Peach  Marmalade,  1331. 


SHnncr. 


Oysters,  298. 

Consomme  Tapioca,  104. 

Olives.  Tomatoes,  288. 

Spanish-mackerel  a  la  Toulouse,  354. 

,    Tenderloin  of  Beef  a  la  Cheron,  504. 

Asparagus  a  la  Vinaigrette.  905. 

Salmi  of  Snipe  a  la  Moderne,  870. 

Succotash,  1022. 

Roast  Veal,  585. 

Watercress  Salad,  1072. 

Croustade  of  Rice,  1176. 

Coffee,  1349. 


Th  u  rsday^  A  ugust 


Breakfast. 


Omelet  with  fine  Herb.s,  451. 

Broiled  Pompano,  maitre  d'h&tel,  329. 

Sausages,  with  White  Wine  sauce,  735. 

Potatoes,  Lyonnaise,  991. 

Fresh  Grapes. 

£uncl)eon. 

Weakfish  a  la  Venitienne,  338. 

Tripe  a  la  Bordelaise,  544. 

Cauliflower  Salad,  1040. 

Iced  Timbale  of  Rice,  1175. 


ID  inner. 


Clams,  300. 
Chicken  a  1'Okra,  67. 

Radishes,  292.  Mortadella,  287. 

Lobster  Croquettes  a  la  Victoria,  365,  208. 
Escalops  of  Sweetbreads,  Richelieu,  574. 

Sorrel  au  Gras,  974. 
Chicken,  Saute  a  1'Hongrpise,  772. 

Fresh  Lima  Beans,  952. 

Roast  Snipe  on  Toast,  868. 

Celery  Salad,  1041. 

Rum  Cake,  1229. 

Coffee,  1349. 


Friday ',  August  — . 


Breakfast. 


Omelet  Mexicaine,  473. 

Fried  Whitebait,  301. 

Beefsteak  and  Watercress,  524. 

Fried  Sweet  Potatoes,  993. 

Fritters  Soufflees,  1192. 

Ctmcljeon. 

Broiled  Sea-bass,  329. 

Veal  Cutlets  Pagasqui,  560. 

Stuffed  Cabbage,  919. 

Anchovy  Salad,  1037. 

Boiled  Apple  Dumplings,  1127. 


JDtnner. 


Oysters,  298. 

Cream  of-Celery  a  1'Espagnole,  86. 
Olives.  Tomatoes,  2? 

Fried  Blackfish,  320. 
Turkey  Legs  a  la  Diable,  766. 
Corn,  Stewed  with  Butter,  964. 
Lamb  Chops,  maison  d'or,  683. 

Spaghetti  Napolitaine,  959. 

Squabs,  with  Watercress,  816. 

Chicory  Salad,  1045. 

Peach  Pic,  1092. 

Cofee,  1349. 


MENUS. 


IOI 


Saturday,  August  • — . 


Breakfast. 

Ham  Omelet,  462. 
Lamb  en  Brochette  a  la  Dumas,  674. 

Macaroni,  with  Cream,  954. 
Cr£me  en  Mousse  au  Maraschino,  1257. 

£und)eon. 

Fried  Soft-shelled  Crabs,  368. 
Minced  Beef  a  la  Catalan,  502. 

Stuffed  Cucumbers,  937. 

Sweet  Potatoes,  Soufflees,  1010. 

Savarin  a  1'Anglaise,  1199. 


JD  inner. 


Prince's  Bay  Oysters,  298. 

Puree  Faubonne,  46. 

Olives.  Radishes,  292. 

Codfish,  nut-brown  Butter,  352,  156. 

Sweetbreads,  with  Mushrooms,  609. 

Oyster-plant  a  la  Poulette,  1019, 

Saddle  of  Mutton,  Sevigne,  669. 

Roast  Turkey,  800. 

Romaine  Salad,  1064. 

Apple  Charlotte,  1167. 

Coffee,  1349. 


Sunday,  August  — . 


Breakfast. 

Eggs  a  la  Vanderbilt,  420. 

Broiled  Deviled  Soft-shelled  Crabs,  369. 

Hashed  Turkey  en  Bordure,  805. 

Fried  Oyster-plant,  1021. 

Fresh  Green -gages.     . 


Cuncljecm. 


Broiled  Trout,  maitre  d'h&tel,  314. 

Cucumber  Salad,  289. 
Broiled  Chicken  Legs  a  la  Diable,  766. 

Mushrooms  on  Toast,  916. 
Water-melon  h  la  Romero,  1315. 


HHnner. 


Little  Neck  Clams,  300. 

Consomme  aux  Quenelles,  129. 

Radishes,  292.  Celery,  290. 

Fried  Frogs,  400. 
Tenderloin  of  Beef,  Larded  a  la  Montglas, 

5161 213, 

Green  Peas,  Sautes  au  Beurre,  980. 

Supreme  of  Chicken  a  la  Toulouse,  786. 

Brussels  Sprouts,  922. 

Kirsch  Punch,  1305. 

Roast  Woodcock,  871. 

Escarole  Salad,  1055. 

Strawberry  Ice-cream,  1274. 

Small  Meringues  a  la  Ch.  C.  Delmonico,  1249. 

Strachino  Cheese. 

Coffee,  1349. 


Monday,  August  — . 


Breakfast. 

Smoked  Beef  Omelet,  461. 

Minced  Veal  a  la  Biscaenne,  576. 

Stewed  Lima  Beans,  952. 

Small  Brioches,  1202. 

Ctnuljeon. 

Stuffed  Deviled  Clams,  376. 

Stewed  Calfs  Liver,  sauce  Piquante,  580,  203. 

Stuffed  Peppers,  975. 

Herring  Salad,  1074. 

Choux  a  la  Creme,  1246. 


JD  inner. 


Oysters,  298. 

Brunoise,  with  Sorrel,  4. 

Olives.  Lyons  Sausage,  286. 

Broiled  Deviled  Lobsters,  364. 

Haricot  of  Lamb  a  la  Providence,  701. 

Broiled  Tenderloin  Steak,  Bearnaise,  492. 

Green  Peas,  978. 
Plover,  with  Watercress,  865. 

Lettuce  Salad,  1058. 

Orange  Pudding,  1158. 

Coffee,  1349. 


IO2 


THE    TABLE. 


Tuesday,  August  — . 


Breakfast. 

Eggs  a  la  Bennett,  447, 

Filet  de  Sole  a  la  Joinville,  322. 

Croquettes  of  Lamb,  Russian  sauce,  679,  211 

Potatoes  en  Julienne,  1013. 

Raspberries  and  Cream. 


Ctmcljeon. 


£)  inner. 


Broiled  Fresh  Mackerel  aux  fines  Herbes,  331. 

Blanquette  of  Veal,  with  Nouilles,  552. 

Stuffed  Lettuce,  953. 

Pear  Pie,  1084. 


Clams,  300. 

Ox-tail,  with  Barley,  38. 
Olives.  Celery,  290. 

Porgies,  Lobster  sauce,  353,  158. 
Ballotin  of  Lamb  a  la  Macedoine,  675.  1032. 

Stuffed  Tomatoes,  1023 ; 
Beef-tongue  a  la  Gendarme,  532. 
Sorrel  aux  Croutons,  974. 

Roast  Pigeons,  816. 

Romaine  Salad,  1064. 

Omelet  Soufflee,  474. 

Coffee,  1349. 


Wednesday,  August  — . 


Breakfast. 


JDtnner. 


Tomato  Omelet  a  la  Provengale,  457. 

Broiled  Porterhouse  Steaks,  524. 

Potatoes  Chateau,  1009. 

Sherry  Wine  Jelly,  1318. 


Ikmttyeon. 


Fried  Scallops,  Tomato  sauce,  392,  205. 

Shoulder  of  Lamb,  Rouennaise,  698. 

Spinach,  with  Eggs,  940. 

Raspberry  Tarts,  1118. 


Oysters,  298. 

Consomme  Garibaldi,  112. 

Radishes,  292.  Mortadella,  287. 

Sheep's-head,  Oyster  sauce,  352. 

Sweetbreads  a  la  Montglas,  615. 

String  Beans,  946. 

Boiled  Turkey,  Celery  sauce,  796. 

Roast  Mushrooms  on  Toast,  916. 

Roast  English  Snipe,  868. 

Watercress  Salad,  1072. 

Blackberry  Shortcake,  1215. 

Coffee,  1349. 


Thursday,  August  — . 


Breakfast 

Scrambled  Eggs,  with  Asparagus-tops,  406. 

Broiled  Kingfish,  maitre  d'h&tel,  329. 

Calf's  Feet  a  la  Poulette,  598. 

Tomatoes  a  la  Bock,  1026. 

Rice  a  la  Conde,  1181. 


iDtnmr. 


Cuncljeon. 


Lobster  a  la  Rushmore,  1358. 

Cucumber  Salad,  289. 
Salmi  of  Spring  Duck  a  la  Bourgeoise  829. 

String  Beans,  948, 
French  Pudding,  1139. 


Little  Neck  Clams,  300. 

Cream,  Palestine,  74. 
Olives.  Celery,  290. 

Soles  a  la  Joinville,  322. 

Breast  of  Lamb  a  la  Jardiniere,  702. 

Okras,  Sautes  a  la  Creole,  1031. 

Chicken,  Fricasse  a  la  Reine,  780. 

Fried  Oyster-plant,  1021. 

Roast  Woodcock,  871. 

Chicory  Salad,  1045. 

Pistache  Ice-cream,  1275, 

Lady-fingers,  1231. 

Coffee,  1349. 


MENUS. 


Friday,  August  — . 

Breakfast.  Dinner. 

Omelet  Mexicaine,  473.  Oysters,  298. 

Broiled  Haddock  a  1'Hollandaise,  310,  160.  Bouille-a-Baisse,  i. 

Tripe  a  la  Lyonnaise,  548.  Sardines,  283.  Radishes,  292. 

Potatoes,  Duchesse,  1006.  Bass,  with  White  Wine,  342. 

Musk-melon.  Veal  Cutlets  a  la  Marechale,  562. 

Asparagus  a  1'Hollandaise,  904. 
iCllTirhpfllt  Salmi  of  Snipe  a  la  Walter  Scott,  8*56. 

Boiled  Corn,  962. 

Weakfish,  Italian  sauce,  188.  Roast  Leg  of  Spring  Lamb,  648. 

Beefsteak  Pie  a  I'Americaine,  488.  Chicory  Salad,  1046. 

Lobster  Salad,  1061.  Rice  Pudding  a  1'Orange,  1130. 

Madeleine,  1226.  Coffee,  1349. 


Saturday,  August  — . 

Breakfast.  EHnner. 

Eggs  au  Parmesan,  431.  Small  Rockaway  Oysters,  298. 

Blackfish  au  Gratin,  356.  Puree  Mongole,  50. 

Broiled  Bacon,  754.  Celery,  290.                          Lyons  Sausage,  286. 

Breaded  Veal  Cutlets,  Tomato  sauce,  563.  Kingfish,  Hollandaise  sauce,  329,  160. 

Succotash,  1022.  Mutton  Chops  a  la  Soubise,  647,  250. 

Cream  Renversee,  1252.  Tomatoes  a  la  Marseillaise,  1029. 

Ballotin  of  Squab  a  1'Italienne,  818. 

Oyster-plant  a  la  Poulette,  1019. 

Oysters  a  la  Mali,  386.  Roast  Saddle  of  Venison,  Currant  Jelly,  878. 

Filet  Mignon,  Marinated,  Russian  sauce,  511.  Escarole  Salad,  1055. 

Beans  Panachees,  950.  Rum  Cake,  1229. 

Pumpkin  Pie,  1099.  Coffee,  1349. 


Sunday,  August  — . 

Breakfast.  EDinner. 

Eggs  a  la  Meyerbeer,  437.  Little  Neck  Clams,  300. 

Broiled  Spanish-mackerel,  maitre  d'h&tel,  329.  Cream  of  Asparagus,  70. 

Chicken  Livers  en  Brochette,  with  Bacon,  769.   Olives.  Radishes,  292. 

Saratoga  Potatoes,  ion.  Broiled  Pompano,  maitre  d'h6tel,  329. 

Peaches  and  Cream.  Cucumber  Salad,  289. 

Lamb  Chops  a  la  Massena,  687. 

Brussels  Sprouts,  922. 
Tenderloin  of  Beef  a  la  Florentine,  506. 

Fresh  Lima  Beans,  952. 

Crawfish  a  la  Bordeiaise,  360.  Oranges  Glacees  a  la  George  Renauldt,  1297. 

Broiled  Squab,  with  Bacon,  817.  Roast  Turkey,  Cranberry  sauce,  800,  1329. 

Fried  Sweet  Potatoes,  993.  Lettuce  Salad,  1059. 

Timbales  a  la  Schultze,  263.  Pineapple  Fritters,  1191. 

Green -gage  Tarts,  1107.  Mazagran  a  la  General  Dufour,  1391. 


104 


THE    TABLE. 


Monday,  August  — . 


Sreakfast 


Fried  Eggs,  412. 
Fish  Balls,  347. 

Mutton  Hash  a  la  Zingara,  652. 

Stewed  Turnips,  with  Cream,  967. 

Brioches,  1201. 


Ctmcljeon. 


Frogs  en  Brochette,  with  Bacon,  398,  754. 

Chicken  Croquettes  a  1'Ecarlate,  760. 

Spaghetti  au  Gratin,  961. 

Anchovy  Salad,  1037. 

Charlotte  Russe,  1261. 


Dinner. 


Oysters,  298. 
Mutton,  with  Barley,  30. 

Radishes,  292.  Bologna  Sausage,  286. 

Fried  Haddock,  Tomato  sauce,  320,  205. 
Shoulder  of  Lamb,  Rouennaise,  698. 

Potato  Croquettes,  997. 

Coquilles  of  Sweetbreads  a  la  Reine,  623. 

Stewed  Corn,  964. 

Roast  Plovers,  865. 

Romaine  Salad,  1064. 

Peach  Pudding  a  la  Richelieu,  1150. 

Coffee,  1349. 


Tuesday,  August  — . 


Breakfast. 

Eggs  a  la  Tripe,  419. 

Kingfishau  Gratin,  319. 

Sausages  a  la  1'Italienne,  737. 

Potato  Balls,  996. 

Fresh  Plums. 


Sinner. 


Broiled  Fresh  Mackerel,  maitre  d'hotel,  329. 
.Stewed  Mutton,  Portugaise,  658. 

Stuffed  Cucumbers,  937. 

Cauliflower  au  Gratin,  926. 

Apple  Pie,  1083. 


Clams,  300. 

Cream  of  Chicken,  82. 

Olives.  Radishes,  292. 

Fried  Porgies,  Tartare  sauce,  320,  207. 

Tenderloin  Pique  a  la  Sevigne,  520. 

Oyster-plant  a  la  Poulette,  1019. 
Spring  Chicken,  Fricasse  a  I'Americaine,  781. 

Green  Peas,  978. 
Roast  Duck,  Apple  sauce,  824. 

Lettuce  Salad,  1058. 

Lemon  Water-ice,  1279. 

Biscuits,  Ambroisiennes,  1234. 

Coffee,  1349. 


Wednesday,  August  — . 


Breakfast. 

Scrambled  Eggs,  with  Cheese,  405. 

Lamb  Fries,  sauce  Colbert,  673 ,  190. 

Hamburg  Steak,  raw,  1359. 

Fried  Oyster-plant,  1021. 

Iced  Timbale  of  Rice,  1175. 


£itnd)con. 


Pompano,  White  Wine  sauce,  342. 

Blanquettc  of  Veal,  with  Peas,  551. 

Broiled  Sweet  Potatoes,  983. 

Musk-melon. 


Dinner. 

Oysters,  298. 

Consomme  Chatelaine,  128. 

Tomatoes,  288.  Sardines,  283. 

Skate,  with  black  Butter,  325,  159. 

Veal  Cutlets  en  Papillotes,  566. 

Stuffed  Egg-plant,  909. 
Fillet  of  Chicken  a  la  Rothschild,  790. 

Asparagus  a  la  Vinaigrette,  905. 

*  Roast  Sirloin  of  Beef,  516. 

Watercress  Salad,  1072. 

Apples  with  Rice,  1169, 

Coffee,  1349. 


MENUS.  105 


Thursday,  August  - 

Breakfast.  Dinner. 

Eggs  en  Filets,  423.  Clams,  300. 

Sheep's-head  a  la  Creole,  339.  Paysanne,  53. 

Epigrammes  of  Lamb,  with  Watercress,  689.  Radishes,  292.                                                Olives. 

Potatoes,  Julienne,  1013.  Spanish-mackerel  aux  fines  Herbes,  331. 

Blackberries  and  Cream.  Cucumber  Salad,  289. 

Boiled  Leg  of  Mutton,  Caper  sauce,  651. 

Ctmcheon.  Stuffed  Peppers>  975. 

Broiled  Tenderloin  a  la  Trianon,  507. 

Oysters  a  la  Baltimore,  38:.  Stewed  Tomatoes,  1027. 

Squabs  en  Compote,  822.  Woodcock  sur  Canape,  871. 

Green  Peas,  978.  Celery  Salad,  1042. 

Macedoine  Salad,  1063.  Almond  Cake,  Glace,  1208. 

Gooseberry  Tarts,  1114.  Coffee,  1349. 


Friday,   August  —  . 

Breakfast  Dinner. 

Sardine  Omelet,  468.  Oysters,  298. 

Broiled  Fresh  Mackerel,  Anchovy  Butter,  329,  Sorrel  with  Rice,  42. 

..,146'  Celery,  290.  Mortadella.  287. 

Stewed  Mutton  Kidneys,  sauce  Madere,  662.  Whitebait 

Sweet  Potatoes  Soufflees,  10x0.  m  of  ^  Montebello,  1360,  249. 

Cream  en  Mousse  au  Cafe,  I253. 


iTnrt  r  h  r»mi  Supreme  of  Chicken  a  la  Patti,  789. 

Fried  Oyster-plant,  1021. 

Trout,  maitre  d'h6tel,  314.  Roast  English  Snipe,  868. 

Roulade  of  Beef  a  1'Ecarlate,  539.  Chicory  Salad,  1045. 

Boiled  Onions,  968.  Vanilla  Ice-Cream,  1271. 

Crab  Salad,  1047.  Sweet  Macaroons,  1210. 

Apple  Cake,  iaii.  Coffee,  1349. 


Saturday,   August  — . 

Breakfast.  Dinner. 

Poached  Eggs  on  Toast,  404.  Key  port  Oysters,  298. 

Cold  Bass,  Ravigote  sauce,  147.  Menestra,  36. 

Mutton  Chops,  Broiled,  with  Bacon,  647,  754.     Radishes,  292.  Bologna  Sausage,  : 

Mashed  Potatoes  au  Gratin,  998.  Bluefish  a  PItalienne,  337. 

Kiimmel  Jelly,  1323.  Sirloin  Pique  a  la  Duchesse,  516. 

Beans  Panachees,  950. 
Clint  IlCfln  Salmi  of  Doc  birds  a  la  Chasseur,  864. 

Fried  Egg-plant,  907. 

Oyster  Patties,  387.  Roast  Chicken,  755. 

•Beefsteak  Pie  a  1'Anglaise,  487.  Escarole  Salad,  1055. 

Spinach,  with  Eggs,  940.  '    Baked  Apple  Dumplings,  1122. 

Frangipani  Tarts,  1121.  Coffee,  1349. 


io6 


THE    TABLE. 


Sunday,   A  ugust 


Breakfast. 


Dinner. 


Eggs  a  i'lmperatrice,  440. 

Hashed  Turkey  en  Bordure,  805.       , 

Broiled  Fillets  aux  Pommes  Parisienne,  515. 

Tomatoes  a  la  Bock,  1026. 

Musk-melons. 


Ctmcljecm. 


Crabs  a  la  St.  Laurent,  372. 

Sirloin  Steak  a  la  Bordelaise,  491. 

Fried  Sweet  Potatoes,  993. 

Japanese  Salad,  1075. 
Stewed  Prunes  a  la  General  Dufour,  1330. 


Clams,  300. 

Consomme  Douglas,  114. 
Olives.  Celery,  290. 

Frogs  a  la  Bordeiaise,  399,  186. 
Escalops  of  Veal  a  la  Duxelle,  569. 

Stuffed  Tomatoes,  1023. 
Squabs  en  Crapaudine,  819. 

Succotash,  1022. 
Punch  en  Surprise,  1309. 

Roast  Turkey,  800. 

Lettuce  with  Cream  Salad,  1059. 

Pudding  Glace  a  la  Frankie  Cleveland,  1291. 

Camembert  Cheese. 

Coffee,  1349. 


Monday,  August  — . 


Breakfast. 

Scrambled  Eggs  with  Tomatoes,  406. 

Fried  Scallops,  301. 
Flat  Sausage  and  Mashed  Potatoes,  719. 

Fried  Onions,  969. 
Rice  a  la  Franchise,  1180. 

£uncl)eon. 

Broiled,  Deviled  Soft-shelled  Crabs,  369. 
Veal  Cutlets  en  Papillotes,  566. 

Lima  Beans,  952. 

Anchovy  Salad,  1037. 

Sweet  Omelet,  475. 


Slinner. 


Small  Rockaway  Oysters,  298. 

Puree  Jackson,  43. 
Sardines,  283.  Radishes,  292. 

Lobster  Croquettes  a  la  Victoria,  365,  208. 

Tenderloin  of  Beef,  Pique  a  la  Richelieu,  522. 

Cauliflower,  sauce  Hollandaise,  925,  160. 

Sweetbreads,  with  Asparagus-tops,  602. 

Boiled  Green  Corn,  962. 

Squabs  sur  Canape,  816. 

Romaine  Salad,  1064. 

Nelson  Pudding,  1155. 

Mazagran  a  la  General  Bugeau,  1391. 


Tuesday,  August  — . 


Breakfast. 


Omelet,  with  Peas,  459. 

Boiled  Halibut,  Butter  sauce,  309,  157. 

Lamb  Chops,  with  Bacon,  647,  754. 

Potatoes,  maitre  d'hotel.-gSs- 

Fresh  Apricots. 

Citncljeon. 

Kingfish,  maitre  d'h&tel,  329. 

Beefsteak  Pie  a  1'Anglaise,  487. 

Stewed  Tomatoes,  1027. 

Potato  Salad,  1073. 
Chocolate  Eclairs,  1243. 


Dinner. 


Little  Neck  Clams,  300. 

Chicken  a  la  Piemontaise,  63. 

Mortadella,  287.  Tomatoes,  288. 

Codfish  Steaks,  black  Butter,  310,  159. 
Brisotin  of  Veal,  Poivrade  sauce,  554.  *94- 

Brussels  Sprouts,  922. 

Lamb  Steak  a  1'Americaine,  718. 

Asparagus,  Cream  sauce,  904,  181. 

Roast  Stuffed  Goose,  808. 

Tomato,  Mayonnaise  Salad,  1071. 

Sago  Pudding,  1140- 

Coffee,  1349. 


MENUS. 


107 


Wednesday,   August  — . 


Breakfast. 


Hominy,  with  Cream,  1034. 

Kidney  Omelet,  463. 

Broiled  Beefsteak  a  la  Parisienne,  495. 

Potatoes,  Lyonnaise,  991. 

Stewed  Pears,  1333. 

Ctmcljeon. 

Mussels  a  la  Poulette,  379. 
Leg  of  Mutton,  Caper  sauce,  651. 

Baked  Sweet  Potatoes. 

Fried  Oyster-plant,  1021. 

Rhubarb  Pie,  1085. 


Sinner. 

Chicken  with  Gumbo,  67. 
Celery,  290.  Bologna  Sausage,  286. 

Pompano,  with  Sorrel,  327. 

Corned  Beef  and  Cabbage,  490. 

Broiled  Venison  Steaks,  Currant  Jelly,  884. 

Tomatoes  a  la  Marseillaise,  1029. 

Roast  Plovers,  865. 

Watercress  Salad,  1072. 

Maraschino  Pudding,  1134. 

Coffee,  1349. 


Thursday,  August  — . 


Breakfast. 

Eggs  k  1'Aurore,  444. 

Fried  Porgies,  301. 

Hashed  Turkey  en  Bordure,  805. 

Potatoes  en  Faille,  1014. 

Peaches  and  Cream. 

Cmuljecm. 

Salmon  en  Papillotes,  302. 

Braised  Beef  en  Daube,  483. 

Macaroni  au  Gratin,  955. 

Chaussons,  1236. 


Dinner. 

Clams,  300. 

Beef  al'Anglaise,  5. 

Thon,  282.  Tomatoes,  288. 

Scallops,  Brestoise,  392. 

Sweetbreads  a  la  Bearnaise,  610. 

Green  Peas  a  1'Anglaise,  978. 

Lamb  Chops,  Maintenon,  685. 

Spinach  a  la  Vieille  Mode,  941. 

Roast  Woodcock,  871. 

Celery  Salad,  1041. 

Banana  Ice-cream,  1277. 

Pithiviers  Cake,  1225. 

Coffee,  1349. 


Friday,  August  — . 


Breakfast. 

Omelet,  with  fine  Herbs,  451. 

Broiled  Kingfish,  maitre  d'hotcl,  329. 

Lamb  Steak,  Piquante  sauce,  717. 

Stewed  Green  Corn,  964. 

Brioches  Fluttes,  1204. 

£uncl)eon. 

Stuffed  Smelts,  355. 
Stewed  Veal  a  la  Marengo,  624. 

Sorrel  au  Gras,  974. 
Custard  Pudding,  1154. 


E)  inner. 


Bisque  of  Lobster,  10. 
Radishes,  292.  Mortadella  287. 

Trout,  Shrimp  sauce,  311. 
Sirloin  Steak,  with  Marrow,  493. 

Stuffed  Tomatoes,  1023. 

Vol-au-Vent  a  la  Financiere,  810. 

Cauliflower  a  la  Vinaigrette,  1040. 

Roast  Mutton,  585. 

Chicory  Salad,  1046. 

Champagne  Jelly,  1322. 

Fancy  Almond  Cakes,  1239. 

Coffee,  1349. 


io8 


THE    TABLE. 


Saturday,  August  — . 


Breakfast. 

Eggs,  with  Tarragon,  429. 

Broiled  Ham,  753. 

Mutton  Hash  au  Gratin,  653. 

Stewed  Carrots,  with  Cream,  927. 

Whipped  Cream  a  la  Vanille,  1254. 


Cundjecn. 


Fried  Whitebait,  301. 

Hashed  Chicken,  with  Cre&m,  804. 

Asparagus  a  la  Tessinoise,  906. 

Baba  au  Rhum,  1217. 


Slimier. 


Shrewsbury  Oysters,  298. 
Cream  of  Artichokes,  72. 

Olives.  Lyons  Sausage,  286. 

Weakfish,  Hollandaise  sauce,  160. 

Beef-tongue  a  la  Jardiniere,  535. 

Lima  Beans,  952. 
Chicken,  Saute  with  Tarragon,  774. 

Stuffed  Peppers,  975. 

Roast  Squab  on  Toast,  816. 

Cauliflower  Salad,  1040. 

Parfait  au  Cafe,  1295. 

Coffee,  1349. 


Sunday,  September  — . 


Breakfast. 


JBtnner. 


Eggs  a  la  Vanderbilt,  420. 

Boned,  Broiled  Smelts,  Bearnaise  sauce,  353. 

Small  Mignons  Filets,  Madeira  Wine  sauce,  509. 

185. 

Lima  Beans  Stewed  with  Cream,  952. 
Musk-melon. 


Broiled  Trout,  maitre  d'hdtel,  314, 

Cucumber  Salad,  289. 
Chops  Soyer,  with  Potato  Croquettes,  647,  997. 

Brussels  Sprouts,  922. 
Jelly  a  la  Castellar,  1325. 


Doxie  Rockaway  Oysters,  298. 

Consomme  Massena,  102. 

Radishes,  292.  Lyons  Sausage,  286. 

Spanish-mackerel  aux  fines  Herbes,  331. 

Fricandeau  of  Veal,  with  Sorrel,  577. 

Croustade  of  Chicken  a  la  Dreux,  762. 

Cauliflower  au  Gratin,  926. 

Punch  a  la  Lalla  Rookh,  1308. 

Roast  Woodcock,  871. 

Escarole  Salad,  1055. 

St.  Honore  a  la  Rose  Delmonico,  1212. 

Pont-de-Val  Cheese. 

Coffee,  1349. 


Monday,  September  — . 


Breakfast. 

Tomato  Omelet,  459. 

Fried  Soft-shelled  Crabs,  368. 

Pig's  Feet,  sauce  Piquante,  729. 

Potatoes,  maitre  d'h&tel,  985. 

Brioches  a  la  Conde,  1203. 

Cunctyecm. 

Matelote  of  Eels,  332. 

Breast  of  Veal,  Milanaise,  596. 

Celery,  with  Cream,  929. 

Coffee  eclairs,  1244. 


Dinner. 

East  River  Oysters,  298. 

Julienne,  27. 
Celery,  290.  Olives. 

Sole  au  Gratin,  319. 
Leg  of  Mutton,  Bretonne,  650. 

Fried  Egg-plant,  907. 
Chicken  Croquettes,  sauce  Perigueux,  759. 

Stuffed  Tomatoes,  1023. 
Brochette  of  Reed-birds,  with  Bacon,  877,  754. 

Lettuce  Salad,  1057. 

Pineapple  Water-ice,  1283. 

Sponge  Cake,  119^. 

Coffee,  1349. 


MENUS. 


ICQ 


Tuesday,  September  — . 


Breakfast. 


Eggs  h  la  Duchesse,  449. 

Salmon  Tails,  Broiled,  308 . 
CalPs  Liver  Saute  a  1'Italienne,  580. 

Sorrel  au  Jus,  973. 
Apples  and  Rice  Meringuees,  1169. 


£nnd)eon. 


Frogs  a  la  Poulette,  399. 

Tripe  a  la  Mode  de  Caen,  547. 

Sweet  Potatoes,  Hollandaise,  999. 

Plum  Pie,  1094. 


Sinner. 


Clams,  300. 

Clear  Green  Turtle,  18. 

Radishes,  292.  Mortadella,  287. 

Chicken  Halibut,  Cream  sauce,  309,  181. 
Lamb's  Kidneys,  stewed  with  Cepes,  714. 

String  Beans,  948. 
Sweetbreads  a  la  Pompadour,  618. 
Broiled  Mushrooms  on  Toast,  916. 
Roast  Lamb,  Mint  sauce,  1361,  169. 

Romaine  Salad,  1064. 

Charlottes  Panachees,  1300. 

Coffee,  1349. 


Wednesday,  September 


Breakfast. 

Oatmeal. 

Omelet,  with  Kidneys,  463. 

Broiled  Porterhouse  Steak,  524. 

Fried  Onions,  969. 

Fresh  Pears. 

Cuncljeon. 

Oysters  a  la  Mali,  386. 

Hashed  Mutton  a  la  Zingara,  652. 

Stuffed  Egg-plant,  909. 

Russian  Salad,  1065. 
Huckleberry  Tarts,  1113. 


dinner. 


Keyport  Oysters,  298. 
Consomme  Celestine,  118. 
Celery,  290.  Bologna  Sausage,  2! 

Fresh  Mackerel  a  la  Venitienne,  338. 
'Braised  Beef,  Flamande,  482. 
Green  Peas  k  la  Franchise,  977. 
Pillau  of  Chicken  a  la  Creole,  783. 

Sorrel,  with  Cream,  973. 

Roast  Plover  and  Watercress,  865. 

Lettuce  and  Tomato  Salad,  1060. 

Apricot  Pudding  a  la  Richelieu,  1151. 

Coffee,  1349. 


Thursday \  September  — .  ' 


Breakfast. 


Omelet,  with  Smoked  Beef,  461.    . 

Broiled  Spanish -mackerel,  329. 
Lamb  Fries,  Broiled  a  la  Diable,  672. 
Potatoes,  Julienne,  1013. 
Peaches  and  Cream. 


Cuncljeon. 


Blackfish,  White  Wine,  342. 

Pigeon  Cutlets  a  la  Victoria,  815. 

Spinach,  with  Croutons,  940. 

Savarin,  1197. 


Dinner. 

Clams,  300. 

Mulligatawney,  34. 

Radishes,  292.  Caviare,  281, 

Lobster  a  la  Newburg,  359. 
Larded  Tenderloin  of  Beef  a  la  Bernardi,  523. 

Stuffed  Tomatoes,  1023. 
Vol-au-Vent  a  ia  Toulouse,  811. 

Squabs  sur  Canape,  816. 

Celery  Salad,  Mayonnaise,  1042. 

Vanilla  Ice-cream,  1271. 

Allumettes  1205. 

Coffee,  1349. 


I  10 


THE    TABLE. 


Friday,   September  — . 


Breakfast. 


Eggs  au  Beurre  noir,  414. 

Fried  Porgies,  Tartare  sauce,  3510,  207. 

Hashed  Beef  a  la  Catalan,  502. 

Stewed  Fresh  Tomatoes,  1027. 

Rice  a  la  Bonne  Femme,  1172. 


Ctmcl) 


eon. 


Picked-up  Codfish,  346. 

Chicken  a  la  Maryland,  785. 

Spaghetti  a  1'Italienne,  960. 

Pineapple  Pie,  1087. 


Dinner. 


Parker  Bay  Oysters,  298. 

Cream  of  Celery,  71. 
Olives.  Radishes,  292. 

Scallops  a  la  Poulette,  392,  379. 
Chicken  Livers  Sautes,  with  Madeira,  767. 

Artichokes,  Barigoul,  896. 

Lamb  Chops  a  la  Villeroi,  686. 

Asparagus,  sauce  Hollandaise,  904. 

Roast  English  Snipe,  868. 

Chicory  Salad,  1045. 

English  Pudding,  1137. 

Coffee,  1349. 


Saturday,   September  — . 


Breakfast. 

Omelet,  with  Green  Peas,  459. 

Broiled  Ham,  753. 

Tripe  a  la  Creole,  545. 

Sweet  Potatoes  Soufflees,  1010. 

Baked  Apples,  1124. 

Cunctyeon. 

Skate,  with  black  Butter,  325,  159. 

Mutton  Chops  a  la  Provengale,  642. 

String  Beans,  with  Cream,  946. 

Potato  Salad,  1073. 
Sherry  Wine  Jelly,  1318. 


Dinner. 


Blue  Point  Oysters,  298. 

A  la  Russe,  55. 
Celery,  290.  Mortadella,  287. 

Red-snapper,  fine  Herbs,  315. 
Epigrammes  of  Lamb,  with  Asparagus  -  tops, 

689. 

Lima  Beans,  952. 
Croustade  of  Chicken  Livers  a  la  Dreux,  763. 

Roast  Turkey,  800. 

Tomato,  Mayonnaise  Salad,  1071. 

Baba  au  Madere,  1217. 

Coffee,  1349. 


Sunday^   September   — . 


Breakfast. 

Eggs  a  1'Aurore,  444. 

Trout,  maitre  d'h&tel,  314. 

Hashed  Chicken  au  Gratin,  805. 

Potatoes  en  Faille,  1014. 

Cream  Renversee,  1252. 

Cttncl)eon. 

Crabs  a  la  St.  Laurent,  372. 

Calf  s-head  a  la  Cavour,  638. 

Fried  Sweet  Potatoes,  993. 

Timbales  a  la  Schultze,  263. 

Watsr-melon  a  la  Seward,  1317. 


Dinner. 

Clams,  300. 

Cream  a  PAllemande,  84. 
Celery,  290.  Olives. 

Whitebait,  301. 
Tenderloin  Pique  a  la  Duchesse,  516. 

Corn  Saute  au  Beurre,  964. 
Salmi  of  Snipe  a  la  Regence,  861. 

Brussels  Sprouts,  922. 

Romaine  Punch,  1304. 

Roast  Ducklings,  824. 

Lettuce  Salad,  1058. 

Cocoanut  Pudding,  1147. 

Mazagran  a  la  General  Dufour,  1392. 


MENUS. 


I  I  I 


Monday,   September  — . 

Breakfast.  Dinner. 


Omelet,  with  fine  Herbs,  451. 

Broiled  Sea-bass,  maitre  d'hdtel,  329. 

Minced  Veal  a  la  Biscaenne,  576. 

Potatoes  Sautees,  995. 

Musk-melon. 


Cundjeon. 


Fried  Porgies,  320. 

Stewed  Lamb  with  Potatoes,  659. 

Oyster-plant  a  la  Poulette,  1019. 

Rhubarb  Tarts,  1112. 


Linn  Haven  Oysters,  298. 

Rice  and  Tomatoes,  57. 

Anchovies,  284.  Radishes,  292. 

Bluefish  au  Gratin,  319. 
Mignons  Filets  a  la  Parisienne,  514. 

Stuffed  Cucumbers,  937. 

Salmi  of  Duck,  with  Olives.  827. 

Roast  Mutton,  585. 

Escarole  Salad,  1055. 

Lemon  Water-ice,  1279. 

Bitter  Almond  Macaroons,  1209. 

Coffee,  1349. 


Tuesday,   September  — . 


Breakfast. 

Scrambled  Eggs,  with  Mushrooms,  406. 

Codfish  a  1'Hollandaise,  352,  160. 

Stewed  Tripe  a  la  Lyonnaise,  548. 

Green  Corn  Saute  au  Beurre,  964. 

French  Pancake,  1186. 


£unct)eon. 


Oyster  Patties,  387. 
Hashed  Turkey  a  la  Polonaise,  803. 
Onions,  with  Cream,  968. 
Charlotte  Russe,  1261. 


Dinner. 

Clams,  300. 
Bisque  of  Lobster,  10. 

Radishes,  292.  Olives. 

Stuffed  Deviled  Crabs,  370. 
Braised  Beef  a  1'Orsini,  481. 

Lima  Beans,  952. 

Chicken  Saute  a  la  Bordelaise,  776. 

Cauliflower  au  Gratin,  926. 

Roast  Loin  of  Veal,  585. 

Lettuce  Salad,  1057. 
Omelet  Celestine,  477. 
Coffee,  1349. 


Wednesday,   September  — . 


Breakfast. 


Omelet  Raspail,  467. 

Fried  Smelts,  Tomato  sauce,  301,  205. 

Beefsteak  with  Watercress,  524. 

Saratoga  Potatoes,  ion. 
Preserved  Strawberries,  1345. 


Citnrljcon. 


Stuffed  Deviled  Clams,  376. 

Veal  Cutlets  a  la  Philadelphia,  565. 

Sweet  Potatoes,  Hollandaise,  999. 

Rice  and  Orange  Pudding,  1130. 


Dinner. 


Small  Rockaway  Oysters,  298. 
Consomme  Imperiale,  in. 
Olives.  Celery,  290. 

Edible  Snails  a  la  Bourguignonne,  393. 
Broiled  Sirloin  Steaks  a  la  Bearnaise,  492. 

Beans  Panachees,  950. 

Vol-au-Vent  a  la  Reine,  812. 

Oyster-plant  a  la  Poulette,  1019. 

Roast  Plovers,  with  Watercress,  865. 

Romaine  Salad,  1064. 

Pudding  a  la  Diaz,  1135. 

Coffee,  1349. 


I  I  2  THE    TABLE. 


Thursday,   September  — . 

Breakfast.  dinner. 

Scrambled  Eggs,  with  Truffles,  407.  Oysters,  298. 

Fried  Porgies,  320.  Mikado',  32. 

Broiled  Lamb  Steak,  Puree  of  Peas,  716.         Celery>  290>  Radishes,  292. 

Potatoes  au  Gratin,  1004.  Lobster  en  Chevreuse,  362. 

Rice  au  Lait  d'Amandes,  1170.  Sweetbreads  a  la  Colbert,  617. 

Green  Peas,  978. 
Lamb  Chops  a  la  Clichy,  684. 
Broiled   Boned     Smelts,  Tartare   sauce,  353,  Broiled  Egg-plant,  908. 

207.  Roast  Woodcock,  871. 

Stewed  Beef  a  la  Dufour,  541.  Watercress  Salad,  1072. 

Broiled  Mushroons  on  Toast,  916.  Baba,  Creme  de  Vanille,  1218. 

Apple  Meringue  Pie,  1103.  Coffee,  1349. 


Friday,  September  — . 

Breakfast.  dinner. 

Crab  Omelet,  455.  Oysters,  298. 

Broiled  Fresh  Mackerel,  maitre  d'h&tel,  329.  Cream  of  Sorrel,  Fermiere,  81. 

Sausages  a  PItalienne,  737.  Celery,  290.  Bologna  Sausage,  286. 

Fried  Oyster-plant,  1021.  Pompano,  Egg  sauce,  309,  161. 

Brioche,  1201.  Tenderloin  of  Beef  a  la  Nivernaise,  503. 

Stuffed  Peppers,  975. 
Chicken  Croquettes,  with  Green  Peas,  276. 

Macaroni  Napolitaine,  957. 
Mussels  a  la  Mariniere,  378.  Reed-birds,  877. 

Broiled  Lamb  Steaks  a  1'Americaine,  718.  Tomato  Salad,  1070. 

Fried  Sweet  Potatoes,  993.  Neapolitan  Ice-cream,  1292. 

French  Pancake  a  la  Gelee,  1187.  Coffee,  1349. 


Saturday,   September  — . 

Breakfast.  dinner. 

Hominy  and  Cream,  1034.  East  River  Oysters,  298. 

Ham  and  Eggs,  412,  753.  Ox-tail  a  1'Anglaise,  40. 

Brochette  of  Lamb  a  la  Dumas,  674.  Lyons  Sausage,  286.  Radishes,  292. 

Potatoes  a  la  Hanna,  1012.  Salmon  a  la  Creole,  339. 

Fresh  Pears.  Saddle  of  Mutton,  Currant  Jelly,  666. 

Stuffed  Tomatoes,  1023. 
Pigeons  en  Compote,  822. 
Cardons  a  la  Moelle,  931. 
Oysters  a  la  Baltimore,  388.  Roast  Beef,  527 

Breast  of  Veal,  Milanaise,  596.  Chicory  Salad,  1046. 

Sweet  Potatoes,  Hollandaise,  999.  Rice  Pudding,  1143. 

Cocoanut  Pie,  noi.  Coffee,  1349. 


MENUS. 


Sunday,    September  — . 


Breakfast. 


Omelet,  with  Truffles,  460. 

Fried  Whitebait,  301. 

Chicken  Livers  Sautes  au  Madere,  767. 

Fried  Sweet  Potatoes,  993. 

Milan  Cake,  1228. 


Cundjeon. 


Welsh  Rarebit,  Golden  Buck,  295. 

Shoulder  of  Lamb,  Macedoine,  697. 

Macaroni,  with  Cheese,  954. 

Salmon  Salad,  1066. 
Green-gage  Pie,  1093. 


Dinner. 

Clams,  300. 

Puree  of  Game  a  la  Destaing,  89. 

Olives.  Celery,  200. 

Broiled  Soft-shelled  Crabs  a  la  Diable,  369. 

Veal  Cutlets,  St.  Cloud,  561. 

Artichokes,  Vinaigrette,  902. 

Chicken  Fricasse  a  1'Americaine,  781 . 

Cauliflower,  Hollandaise,  925,  160. 

Punch  a  la  Frangaise,  1311. 

Roast  Woodcock,  871. 

Lettuce  and  Tomato  Salad,  1060. 

Macedoine  a  la  Cavour,  1298. 

Gorgonzolla  Cheese. 

Coffee,  1349. 


Monday,  September  — . 


Breakfast. 


Eggs  a  la  Bourguignonne,  411. 

Fish  Balls,  347. 

Sausages,  with  White  Wine,  735. 

Hashed  Potatoes,  with  Cream,  1003. 

Baked  Apples,  1124. 


Cunctji 


jeon. 

Oysters  a  la  Pompadour,  384. 

Brochette  of  Lamb,  with  Bacon,  674,  754. 

Macaroni  a  la  Creme,  954. 

Herring  Salad,  1074. 
Blackberry  Tarts,  1119. 


Dinner. 

Small  Blue  Point  Oysters,  298. 

Printanier  Colbert,  121. 
Mortadella,  287.  Radishes,  292. 

Fried  Smelts,  sauce  Tartare,  301,  207. 
Breast  of  Turkey,  Celery  Sauce,  806,  200. 

String  Beans,  with  Cream,  946. 

Croquettes  of  Sweetbreads,  Bearnaise,  619, 166. 

Brussels  Sprouts,  922 . 

Roast  Grouse,  852. 

Escarole  Salad,  1055. 

Indian  Pudding,  1145. 

Coffee,  1349. 


Tuesday,   September  — . 


Breakfast. 

Tomato  Omelet,  456. 

Broiled  Bluefish,  329. 

Hashed  Turkey  en  Bordure,  805. 

Potatoes  en  Paille,  1014. 

Stewed  Rhubarb,  1112. 


Cuncljeon. 


Broiled  Lobster  a  la  Diable,  364. 
Stewed  Mutton,  Solferino,  656. 

Stuffed  Peppers,  975. 
French  Pudding  a  la  Delmonico,  1139. 

8 


Dinner. 

Clams,  300. 
Vermicelli,  103. 

Olives.  Celery,  290. 

Spanish-mackerel  a  la  Toulouse,  354. 
Calf  s-head  a  la  Vinaigrette,  640.    . 

Stewed  Corn,  964. 

Coquilles  of  Chicken  a  1'Anglaise,  271. 
Artichokes  Sautes,  897. 

Roast  Beef,  527. 

Lettuce  Salad,  1057. 

Rice  a  la  Conde,  1181. 

Coffee,  1349. 


THE    TABLE. 


Wednesday,   September  — . 


Breakfast. 

Eggs  au  Miroir,  425. 

Boiled  Fresh  Haddock,  Cream  sauce,  352, 
Lamb  Steak  a  I'Americaine,  718. 
Stewed  Turnips,  with  Cream,  967. 
Musk-melon. 

£uncl)eon. 

Codfish,  Hollandaise  sauce,  352,  160 

Veal  Cutlets  en  Papillotes,  566. 

Spaghetti  au  Gratin,  961. 

Chocolate  Eclairs,  1243. 


Dinner.. 


Small  Rockaway  Oysters,  298. 
181  Consomme  Renaissance,  115. 

Radishes,  292.  Anchovies,  284. 

Broiled  Soft-shelled  Crabs  a  la  Diablc,  369. 

Broiled  Tenderloin  a  la  Bearnaise,  492. 

Potato  Croquettes,  997. 

Spring  Lamb  Chops  a  la  Clichy,  684. 

Green  Peas,  978. 

Roast  Capon,  755. 

Romaine  Salad,  1064. 

Rice,  with  Apples,  1169. 

Coffee,  1349. 


Thursday )  September  — . 


Breakfast. 

Oatmeal  and  Cream. 

Kidney  Omelet,  463. 

Mutton  Chops  a  la  Proven^ale,  642, 

Succotash,  1022. 
Cream  Renversee,  1252. 


£uncl)eon. 


Fried  Sea-bass,  320. 

Stewed  Veal  a  la  Marengo,  624. 

Sweet  Potatoes,  Hollandaise,  999. 

Mille-feuiiles,  1223. 


winner. 

Prince's  Bay  Oysters,  298. 

Consomme  Patti,  126. 

Mortadella,  287.  Celery,  290. 

Kennebec  Salmon,  Cream  sauce,  303,  181. 

Grenadin  of  Veal  a  1'Afncaine,  589. 

Beans  Panachees,  950. 

Turban  of  Chicken  a  la  Cleveland,  791. 

Fried  Oyster-plant,  1021. 

Roast  Snipe,  868. 

Celery  Salad,  1041. 

Peach  Ice-cream,  1276. 

Vanilla  Ice-cream,  1271. 

Coffee,  1349. 


Friday,  September  — . 


Breakfast. 

Omelet  a  1'Espagnole,  472. 

Broiled  Pompano,  329. 

Pork  Chops,  sauce  Robert,  746. 

Broiled  Sweet  Potatoes,  983. 

Corn  Fritters,  965. 

£uncl)£cm. 

Stuffed  Deviled  Clams,  376. 
Tendron  of  Veal,  Puree  of  Lentils,  633, 
Cauliflower  au  Gratin,  926. 

Crab  Salad,  1047. 
Omelet  au  Kirseh,  476. 


JDtnner. 


Clams,  300. 

Fish  Chowder,  12. 

Cucumbers,  289  Olives. 

Fresh  Mackerel  en  Papillotes,  330. 
Cutlets  of  Venison,  Port  Wine  sauce,  891. 

Stuffed  Tomatoes,  1023. 
Supreme  of  Chicken  a  la  Rothschild,  790. 

Succotash,  1022. 

Roast  Loin  of  Veal,  585. 

Chicory  Salad,  1045. 

Fruit  Pudding,  1161. 

Coffee,  1349. 


MENUS. 


Saturday,  September  — . 


Breakfast. 

Eggs  a  la  Chipolata,  442. 

Broiled  Sardines  on  Toast,  403. 

Hashed  Mutton  a  la  Zingara,  652. 

Stewed  Carrots,  927. 
Preserved  Cherries,  1347. 


Ctmcljeon. 


Broiled  Boned  Smelts,  a  la  Bearnaise,  353. 
Braised  Beef,  Russian  sauce,  485. 

Lima  Beans,  952. 
Apricot  Tarts,  1335. 


Dinner. 

Cherry  Stone  Oysters,  298. 

Jardiniere,  28. 

Celery,  290.  Mortadella,  287. 

Kennebec  Salmon  a  1'Irlandaise,  307. 

Minced  Veal  a  la  Catalan,  575. 

Potatoes  Hollandaise,  999. 
Salmi  of  Snipe  a  la  Florentine,  857. 

Spinach,  with  Eggs,  940. 

Roast  Goose,  Apple  sauce,  808,  168. 

•Tomato  Salad,  1070. 

Charlotte  Russe,  1261. 

Coffee,  1349. 


Sunday,  September  — . 


33reakfa0t. 

Hominy  and  Cream,  1034. 

Boiled  Eggs. 

Broiled  Deviled  Soft-shelled  Crabs,  369. 

Lamb  Chops,  Breaded,  643. 

Potatoes,  maitre  d'h6tel,  985. 

Brioche,  1201. 


)eon. 

Crabs  a  la  St.  Jean,  371. 

Broiled  Turkey  Legs  a  la  Diable,  766. 

Stewed  Green  Corn,  964. 

Japanese  Salad,  1075. 

Apple  Fritters,  1191. 


Dinner. 


Little  Neck  Clams,  300. 

Chicken  a  la  Portugaise,  66. 

Lyons  Sausage,  286.  Radishes,  292. 

Smelts  k  la  Toulouse,  354. 
Tenderloin  of  Beef  a  la  Montglas,  503,  213. 

Stuffed  Tomatoes,  1023. 
Chicken  Saute  a  la  Bohemienne,  778. 

Brussels  Sprouts,  922. 

Champagne  Punch,  1307. 

Reed-birds  en  Brochette  au  Petit  Sale,  877,  754. 

Escarole  Salad,  1055. 

Pudding  a  la  U.  S.  Grant,  1159. 

Mazagran  a  la  General  Bugeau,  1391. 


Monday,  September  — . 


Breakfa0t. 

Omelet,  with  fine  Herbs,  451. 

Fish  Balls,  347. 

Hashed  Chicken  a  la  Creme,  804. 
French  Fried  Potatoes,  993. 
Iced  Timbale  of  Rice,  1175. 


Ctmcljeon. 


Oysters  a  la  Baltimore,  388. 

Chops  Soyer,  Fried  Potatoes,  647. 

Sorrel  au  Gras,  974. 

Rhubarb  Tarts,  1112. 


{Dinner. 


Doxie  Rockaway  Oysters,  298. 

Cream  of  Cauliflower,  73. 
Celery,  290.  Olives. 

Weakfish  au  Gratin,  319. 
Ballotin  of  Lamb,  with  Peas,  675. 

Fried  Egg-plant,  907. 

Fillet  of  Chicken  a  la  Patti,  789. 

Tomatoes  a  la  Bock,  1026. 

Roast  Beef,  527. 

Lettuce  Salad,  1058. 

Meringues  Panachees,  1302. 

Coffee,  1349. 


n6 


THE    TABLE. 


Tuesday,  September 


Breakfast. 


Scrambled  Eggs,  with  Asparagus-tops,  406. 

Bass,  sauce  Mayonnaise,  352,  206. 

Calfs  Liver  a  1'Alsacienne,  582. 

Stewed  Lima  Beans,  952. 

Stewed  Prunes,  1330. 


Ctmcfyeon. 

Scallops  Brestoise,  392. 

Curry  of  Lamb  a  1'Indienne,  677. 

Sweet  Potatoes  Souffiees,  1010. 

Gingerbread,  1213. 


Dinner. 

Massachusetts  Bay  Oysters,  298. 

Consomme  d'Orleans,  1 10. 

Radishes,  292.  Lyons  Sausage,  ^86. 

Spanish-mackerel  k  1'Italienne,  337. 

Sweetbreads  a  la  Soubise,  606. 

Succotash,  1022. 
Broiled  Venison  Steaks,  Currant  Jelly  sauce, 

884. 

Cepes  Bordelaise,  913. 

Roast  Chicken,  with  Watercress,  755. 

Romaine  Salad,  1064. 

Cherry  Water-ice,  1282. 

Almond  Cake,  1224. 

Coffee,  1349. 


Wednesday,  September  — . 


Breakfast. 


Poached  Eggs  on  Toast,  404. 

Oysters  en  Brochette,  with  Bacon,  385. 

Minced  Beef  a  la  Catalan,  502. 

Stewed  Potatoes,  995. 

Milan  Cake,  1228. 


£uncl)ecm. 


Codfish  a  la  Proven9ale,  352,  642. 

Hashed  Chicken,  with  Cream,  804. 

Herring  Salad,  1074. 

Kirsch  Jelly,  1319. 


HHnner. 

Clams,  300. 

Cream  of  Celery  a  1'Espagnole,  86. 
Tomatoes,  288.  Olives. 

Crawfish,  Bordelaise,  360. 

Lamb  Chops  a  la  Robinson,  682. 

Corn,  Stewed  with  Cream,  963. 

Curry  of  Chicken  a  1'Espagnole,  793. 

Oyster-plant  a  la  Poulette,  1019. 

Roast  Partridges,  843. 

Cauliflower  Salad,  1040. 

Nelson  Pudding,  1155. 

Coffee,  1349. 


Thursday,  September  — . 


Breakfast. 


Scrambled  Eggs,  with  Tomatoes,  406. 

Fried  Eels,  335. 

Broiled  Calfs  Liver  and  Bacon,  584. 

Potatoes  a  1'Hollandaise,  999. 

Peaches  and  Cream. 


Citncljeon. 


Frogs  a  la  Poulette,  399. 

Chicken  Pot-pie,  757. 

Mushrooms,  Stewed  with  Cream,  915. 

Gooseberry  Pie,  1091. 


JBtnner. 


East  River  Oysters,  298. 
Ox-tail  a  1'Ecossaise,  39. 

Celery,  290.  Mortadella,  287. 

Haddock  with  White  Wine,  342. 
Boiled  Turkey,  Egg  sauce,  798. 

Fried  Egg-plant,  907. 
Sweetbreads  a  la  Colbert,  617. 

String  Beans,  948. 

Roast  Woodcock,  871. 

Watercress  Salad,  1072. 

Baked  Apple  Dumplings,  1122. 

Coffee,  1349. 


MENUS.  I  I  7 


Friday,   September  — . 

Breakfast.  SHnner. 

Crab  Omelet,  455.  Clams   300. 

Broiled  Fresh  Mackerel,  maitre  d'h&tel,  329.  Pure£  Faubonne'  4°- 

™  .       ,  .     D     ,  Olives.  Radishes,  292. 

Tripe  a  la  Poulette,  546. 

Baked  Sweet  Potatoes.  ^  ^^  *f  §  f UCe'  352'  l6x' 

Creme  en  Mousse  au  Cafe,  1253.  Pork  Chops   Apple  sauce,  748. 

Beans  Panachees,  950. 
Chicken  Croquettes  a  la  Perigordine,  761. 
n.  Green  Peas,  978. 

Roast  Leg  of  Mutton,  648. 

Fried  Soft-shelled  Crabs,  368.  Celery  Salad,  1041. 

Corned  Beef  with  Kale-sprouts,  490.  Lemon  Ice-cream,  1278. 

Lobster  Salad,  1061.  Pithiviers  Cake,  1225. 

Rum  Omelet,  476.  Coffee,  1349. 


Saturday,   September  — . 

Breakfast.  Dinner. 

Eggs  a  la  Tripe,  419.  Little  Neck  Clams,  300. 

Broiled  Fresh  Perch,  314.  Consomme  a  1'Anglaise,  119. 

Mutton  Kidneys,  Sautes  a  1'Italienne,  663.        Tomatoes,  288.  Lyons  Sausage,  286. 

Potatoes  Duchesse,  1006.  Porgies  aux  fines  Herbes,  315. 

French  Pancake,  1186.  Sweetbreads  en  Petites  Caisses,  274. 

Stuffed  Egg-plant,  909. 
Squabs  en  Crapaudine,  819. 
Green  Peas  a  la  Frangaise,  977. 
Pompano,  with  Sorrel,  327.  Roast  Saddle  of  Venison,  878. 

Broiled  Sirloin  Steaks  a  la  Bordelaise,  491.  Chicory  Salad,  1045. 

Spaghetti  a  1'Italienne,  663.  Indian  Pudding,  1145. 

Strawberry  Tarts,  1117.  Coffee,  1349. 


Sunday,  September  — . 

Breakfast.  ?Dinner. 

Eggs  a  la  Bennett,  447.  Small  Blue  Point  Oysters,  298. 

Broiled  Spanish-mackerel,  Anchovy  Butter,  Puree  a  la  Gentilhomme,  90. 

329, 146.  Celery,  290.                                                    Olives. 

Hashed  Lamb,  a  1'Anglaise,  688.  Sheep's-head  a  la  Creole,  339. 

Potatoes  Julienne,  1013.  Tenderloin  of  Beef  a  la  Hussard,  5:9. 

Fresh  Green-gages.  Sorrel  au  Gras,  974. 

Chicken  a  la  Ranhofer,  1363. 

n.  Gardens  a  la  Moelle,  931. 

Lobster  a  la  Newburg,  359.  Punch  a  la  Lorenzo  Delmonico,  1303. 

Breaded  Veal  Cutlets,  Tomato  sauce,  563.  Woodcock  sur  Canape,  871. 

Russian  Salad,  1065.  Escarole  Salad,  1055. 

Timbales  a  la  Schultze,  263.  Cabinet  Pudding  a  la  Sadi-Carnot,  1164. 

Rice  and  Cream  a  la  Croce,  1296.  Mazagran  a  la  General  Dufour,  1392. 


I  I  8 


THE    TABLE. 


Monday,   September  —  . 


Breakfast. 

Eggs  au  Soleil,  415. 

Picked-up  Codfish,  346. 

Beefsteak  with  Watercress,  524. 

Saratoga  Potatoes,  ion. 

Stewed  Apples,  1332. 

Cuncheon. 

Oyster  Patties,  387. 

Lamb  Chops  a  la  Robinson,  682. 

Brussels  Sprouts,  922. 

Vanilla  Eclairs,  1245. 


Dinner. 

Clams,  300. 

Mock  Turtle,  17. 

Sardines,  283.  Radishes,  292. 

Bass  a  la  Chambord,  343. 

Chartreuse  of  Partridge,  849. 

Curry  of  Chicken  a  la  Creole,  794. 

Beans'  with  cream,  946. 

Roast  Loin  of  Lamb,  585. 

Lettuce  Salad,  1058. 

Rhubarb  Pie,  1085. 

Apricot  Water-ice,  1285. 

Coffee,  1349. 


Tuesday,  October  —  . 


Breakfast. 


Dinner. 


Eggs  a  la  Pauvre  Femme,  417. 

Broiled  Boned  Smelts,  Tartare  sauce,  353,  207. 

Sausages,  with  White  Wine,  735. 

Beet-roots,  Sautes  au  Beurre,  911. 

Brioches  Fluttes,  1204. 


White  Porgies,  with  Fine  Herbs,  315. 

Ragout  of  Veal  a  la  Chasseur,  632. 

Cauliflower  a  PHollandaise,  925,  160. 

Mince  Pie,  1082. 


Oysters,  298. 
Puree  Mongole,  50. 

Olives.  Celery,  290 

Striped  Bass,  with  White  Wine,  342. 

Brisotin  of  Veal  a  1'Ecarlate,  555. 

Lima  Beans,  952. 

Lamb  Sweetbreads  en  Caisses,  274. 

Artichoke-bottoms,  Florentine,  903. 

Roast  Grouse  sur  Canape,  852. 

Watercress  Salad,  1072. 

Peach  Pudding,  1150. 

Coffee,  1349. 


Wednesday,   October  —  . 


Breakfast. 


Omelet  a  la  Prove^ale,  457. 

Codfish  a  PHollandaise,  352,  160. 

Corned  Beef  Hash  a  la  Zingara,  530. 

Saratoga  Potatoes,  101  1. 

Fresh  Pears. 


Crabs  k  la  St.  Laurent,  372. 

Blanquette  of  Veal  a  la  Reine,  550. 

Fried  Sweet  Potatoes,  993. 

Apple  Cake,  1211. 


Dinner. 


Clams,  300. 

Croute-au-P6t,  n. 

Radishes,  292.  Anchovies,  284. 

Bluefish  a  la  Venitienne,  338. 
Pigeon  Cutlets  a  la  Victoria,  815. 

Brussels  Sprouts,  922. 
Filets  Mignons  a  la  Pompadour,  509. 

Green  Corn,  962. 
Roast  Saddle  of  Mutton,  664. 

Celery  Salad,  1041. 

Lemon  Pudding,  1157. 

Coffee,  1349. 


MENUS. 


Tnursday,    October  — . 


Breakfast. 


Din  nor. 


Barley,  with  Cream. 

Eggs  a  la  Turque,  439. 

Broiled  Sirloin  Steak,  with  Watercress,  491 

Potatoes,  Chateau,  1009. 

Baked  Apples,  1124. 


£itnd) 


eon. 


Soles  a  la  Joinville,  322. 
Hashed  Chicken  a  la  Royale,  801. 

Macaroni  au  Gratin,  955. 
Creme  en  Mousse  au  Cafe,  1253. 


East  River  Oysters,  298. 
Consomme  Douglas,  114. 

Celery,  290.  Sardines,  283. 

Spanish-mackerel,  with  fine  Herbs,  331. 

Venison  Steak,  Colbert  sauce,  881. 

Stewed  Tomatoes,   1027. 
Sweetbreads  a  la  Pompadour,  618. 

Green  Peas,  978. 
Roast  Red-head  Ducks,  876. 

Lettuce  Salad,  1059. 

Omelet  Soufflees,  474. 

Coffee,  1349. 


Friday,   October  — . 


Breatffast. 


Oyster  Omelet,  452. 

Haddock,  Cream  sauce,  352,  181. 

Pig's  Feet  a  la  St.  Hubert,  727. 

Mashed  Potatoes  au  Gratin,  998. 

Rice  a  la  Frangaise,  1180. 


Cunctjeon. 


Lobster  a  1'Americaine,  357. 

Beef  Braised  a  la  Providence,  480. 

Cauliflower  au  Gratin,  926. 

Baked  Apples,  1124. 


Dinner. 


Oak  Island  Oysters,  298. 

Busecca  a  la  Milanaise,  7. 

Tomatoes,  288.  Olives. 

Frogs  a  la  Bordelaise,  398,  186. 
Amourettes  of  Lamb  a  la  Diable,  672. 

Spaghetti  a  1'Italienne,  960. 
Stewed  Veal  a  la  Chasseur,  632. 

Celery,  with  Gravy,  928. 

Roast  Partridge  sur  Canape,  843. 

Escarole  Salad,  1055. 

Baba  au  Rhum,  1217. 

Coffee,  1349. 


Saturday,    October  — . 


Breakfast. 


Eggs  a  la  Bourguignonne,  411. 
Mutton  Chops,  with  Watercress,  647. 

Broiled  Bacon,  754. 
Potatoes  a  la  Rice,  1007. 
Apricot  Preserves,  1340. 


Ctmcljeon.    » 

Stuffed  Oysters  a  la  Mali,  386. 

Chicken  Pot-pie,  757. 

Stuffed  Cucumbers,  937. 

Cherry  Tarts,  mi. 


Dinner. 

Keyport  Oysters,  298. 

Puree  Soubise  of  White  Beans,  92. 

Celery,  290.  Mortadella,  287. 

Perch  au  Gratin,  356. 
Double  Porterhouse  Steak  a  la  Bordelaise,  52;, 

491. 

Fried  Egg-plant,  907. 
Salmi  of  Grouse  a  la  Walter  Scott,  856*. 

String  Beans,  948. 
Roast  Lamb,  Mint  sauce,  1361,  169. 

Lettuce  Salad,  1057. 
PLtache  Ice-cream,  1275. 

Small  Meringues  a  la  Ch.  C.  Delmonico,  1249. 
Coffee,  1349. 


120 


THE    TABLE. 


Sunday,   October  — . 


Breakfast. 


Omelet  a  1'Espagnole,  472. 

Broiled  Kingfish,  329. 
Hashed  Turkey  a  la  Creme,  804. 

Succotash,  1022. 
Whipped  Cream  a  la  Vanille,  1254. 


£ttnd)eon. 


Terrapin  a  la  Newburg,  396,  359. 

l;roiled  Spring  Chicken,  with  Bacon,  756. 

Sweet  Potatoes  Soumees,  joio. 

Timbales  a  la  Schultze,  263. 
Water-melon  a  la  Romero,  1315. 


HHnner. 

Clams,  300. 

Consomme  Renaissance,  115. 

Olives.  Radishes,  292. 

Red-snapper,  Egg  sauce,  352,  161. 

Fricandeau  of  Veal,  with  Sorrel,  577. 

Supremes  of  Chicken  a  la  Bayard,  787. 

Stuffed  Tomatoes,  1023. 

Punch  a  la  Cardinal,  1306. 

Roast  Canvas-back  Duck,  874. 

Fried  Hominy,  1035. 

Celery  Salad,  Mayonnaise,  1042. 

Plum  Pudding,  1163. 

English  Cheese. 

Coffee,  1349. 


Monday,   October  — . 


Breakfast. 


dinner. 


Eggs  a u  Gratin,  418. 

Fish  Balls,  347. 
Stewed  Kidneys,  with  Madeira,  662. 

Potatoes,  Julieni\e,  1013. 
Preserved  Cherries,  1347. 


Cuncljecn. 


Scallops,  Brestoise,  392. 

Hashed  Turkey,  with  Cream,  804. 

Macaroni  au  Gratin,  955. 

Apricot  Tarts,  1108. 


Shrewsbury  Oysters,  298. 

Giblet,  with  Barley,  21. 

Celery,  290.  Sardines,  283. 

Sheep's-head,  maitre  d'h&tel,  329. 

Sweetbreads  a  la  Catalan,  616. 

Fried  Oyster-plant,  1021. 
Tenderloin  of  Beefaux  Gourmets,  508. 

French  Peas. 

Roast  Pigeons,  with  Gravy,  816. 

Barbe  de  Capucine  Salad,  1038. 

Turban  of  Apples,  1174. 

Coffee,  1349. 


Tuesday,   October  — . 


Breakfast. 

Omelet,  with  fine  Herbs,  451. 

Fried  Whitebait,  301. 

Andouillettes,  Broiled,  742. 

Hashed  Potatoes  au  Gratin,  1004. 

Rice,  with  Apples,  Meringuees,  1169. 

Cuncljeon. 

Boned  Boiled  Smelts,  sauce  Bearnaise,  353. 
Cromcsquis  a  la  Richelieu,  764. 

Spinach,  with  Croutons,  940. 
Prunes  a  la  General  Dufour,  1330. 


{Dinner. 


Clams,  300. 

Gumbo  of  Crabs,  24. 

Radishes,  292.  Lyons  Sausage,  286. 

Bass  en  Matolote,  332. 
Hashed  Lamb  a  la  Polonaise,  700. 

Stewed  Tomatoes,  1027. 
Partridge,  Celery  sauce,  847. 

Roast  Beef,  527. 

Russian  Salad,  1065. 

Fritters,  Soumees  a  la  Vanille,  1192. 

Coffee,  1349. 


MENUS. 


121 


Wednesday,    October  — . 


Breakfast, 

Eggs  a  Reine,  438. 

Black  Basss,  Caper  sauce,  352,  651. 

Stewed  Calf  s  Liver  a  1'Italienne,  580. 

Stewed  Tomatoes,  1027. 

Rice  Cake,,  1222. 


Citncljeon. 


Pinner. 


Canape  Madison,  269. 
broiled     Lamb    Steaks,    Puree    de    Marrons, 

716,131. 

Sweet  Potatoes,  Hollandaise,  999. 
French  Pudding  a  la  Delmonico,  1139. 


Small  Rockaway  Oysters,  298. 

Consomme  Dubourg,  101. 
Olives.  Celery,  290. 

Bluefish,  Oyster  sauce,  352. 
Saddle  of  Venison,  Londondery  sauce,  878, 880. 

Brussels  Sprouts,  922. 

Larded  Fillet  of  Beef  a  laSevigne,  520. 

Beans  Panachees,  950. 

Roast  Plover,  865. 

Celery  Salad,  1041. 

Charlotte  Russe,  ia6i. 

Coffee,  3  349. 


Thursday,   October  — . 


Breakfast. 


Omelet,  with  fine  Herbs,  451. 

Broiled  Deviled  Soft-shelled  Crabs,  369. 

Hashed  Beef  au  Gratin,  529. 

Fried  Oyster-plant,  1021. 

Peach  Marmalade,  1331. 


Ctmctyeon. 


Broiled  Bluefish,  maitre  d'hotel,  329. 

Tendron  of  Veal,  Nantaise,  633. 

Fried  Potatoes,  993. 

Herring  Salad,  1074. 

Savarin,  1197. 


Dinner. 


Clams,  300. 

Ox-tail  a  1'Anglaise,  40. 
Watercress,  1072.  Lyons  Sausage,  286 

Matelote  of  Eels,  332. 
Roast  Ham,  Champagne  sauce,  723. 

Carrots  a  la  Bechamel,  9 -'7,  154. 
Venison  Chops,  Port  Wine  sauce,  891. 

Sorrel  au  Gras,  974. 
Roast  Squabs  on  Toast,  816. 

Chicory  Salad,  1045. 

English  Pudding,  1137. 

Coffee,  1349. 


Friday,   October  — . 


3Breakfa0t. 


Eggs  a  la  Vanderbilt,  420. 

Broiled  Sardines  on  Toast,  403. 

Lamb  Chops  a  la  Robinson,  682. 

Sweet  Potatoes,  Broiled,  983. 

Preserved  Strawberries,  1345. 

Cnncljeon. 

Fillet  of  Soles,  maitre  d'hfltel,  326. 

Hamburg  Steak,  Russian  sauce,  526. 

Spaghetti  Napolitaine,  959. 

Lobster  Salad,  1061. 
Iced  Timbale  of  Rice,  1175. 


JDtnner. 


Linn  Haven  Oysters,  298. 

Bisque  of  Crabs,  9. 

Cucumbers,  189.  Oli\ 

Stuffed  Deviled  Lobster,  367. 
Curry  of  Lamb  a  1'Indienne,  677.    . 

Cepes  a  la  Bordelaise,  913. 

Vol-au-Vent  Financiere,  810. 

Flageolets,  1365. 

Roast  Grouse,  852. 

Escarole  Salad,  1055. 

Omelet  au  Kirsch,  476. 

Coffee,  1349. 


122  THE   TABLE. 


Saturday,   October  — . 

Breakfast  Dinner. 

Hominy  and  Cream,  1034.  Parker  Bay  Oyster?,  298. 

Scrambled  Eggs,  with  Ham,  408.  Consomme  d'Orleans.  no. 

Broiled  Porterhouse  Steak,  524.  Celery,  290.  Bologna  Sausage,  z 

Lyonnaise  Potatoes,  991.  Broiled  Deviled  Soft-shelled  Crabs  369. 

Wheat  Cakes,  1184.  Sweetbreads  au  Salpicon,  605. 

Tomatoes  a  la  Marseillaise,  1029. 

Squabs  en  Compote,  822. 
Cauliflower,  sauce  Hollandaise,  925,  160. 

Codfish  Tongues,  Cream  sauce,  349,  181.  Saddle  of  Venison,  Currant  Jelly,  878. 

Minced  Tenderloin,  Portugaise,  501.  Lettuce  Salad,  1057. 

Stuffed  Peppers,  975.  Meringues  a  1'Helvetienne,  1251. 

Boiled  Apple  Dumplings,  1127.  Coffee,  1349. 


Sunday,  October  — . 

Breakfast. 

Little  Neck  Clams,  300. 

Eggs,  with  Celery,  427-  Westmoreland,  33. 

Eroded  Spanish-mackerel,  maitre  d  h6tel.  329.   Q^^  Radishes,  292. 

Mutton  K.dneys,  Sautes aux  Champ.gnons,  7x4.  Te  ^  ^  M 

Sweet  Potatoes  Soufflees,  ,010.  R  of  Sweetbreads,  Richelieu,  574- 

Maraschino  Cream,  ,aS7.  Green  p^ 

Chicken,  Saute  a  la  Regence,  777. 
Stuffed  Egg-plant,  909. 

Oranges  Glacees  a  la  George  Renauldt,  1297. 

Mussels  a  la  Manmere,  378.  _         ™   j  u     j  ^     i     o  * 

Roast  Red-head  Duck,  876. 
Tripe  a  la  Bordelaise,  544.  .-,  .        ,-,  ,    , 

Celery  Salad,  1041. 
Broiled  Grouse  a  la  Pomeroy.  1390.  _    ...       ,  ,    -r^- 

Pudding  a  la  Diaz,  1135. 
Cauliflower  Salad,  1040. 

Camembert  Cheese. 
German  Pancake,  with  Apples,  1189.  „  ff 


Monday,   October  — . 

Breakfast.  Dinner. 

Omelet  aux  Saucisses,  465.  Shrewsbury  Oysters,  298. 

Boiled  Chicken  Halibut,  Cream  sauce,  309, 181.  Spaghetti,  with  Tomatoes,  56. 

Beefsteak,  with  Watercress,  524.  Sardines,  283.  Celery,  290. 

Fried  Saratoga  Potatoes,  ion.  Fried  Sea-bass,  sauce  Tartare,  320,  707. 

Fresh  Grapes.  Broiled  Deviled  Turkey  Legs,  766. 

Stewed  Onions  and  Cream,  968. 

4Titnrhi»ntt  Lamb  Ch°Ps'  maison  d>or>  683- 

Stuffed  Tomatoes  k  la  Reme,  1024. 

Perch,  Remoulade  sauce,  314,  209.  Roast  Snipe  sur  Canape,  868. 

Veal  Cutlets,  Pagasqui,  560.  Romaine  Salad,  1064. 

Oyster-plant,  Poulette,  1019.  Bread  Pudding,  1132. 

Cranberry  Tarts,  1116.  Coffee,  1349. 


MENUS. 


I23 


Tuesday,   October  — . 


Breakfast. 


Dinner. 


[Scrambled  Eggs,  with  Asparagus-tops,  406. 

Fried  Smelts,  Tomato  sauce,  301,  205. 

Broiled  Lamb  Fries,  672. 

Potato  Croquettes,  997. 

Corn  Fritters,  965. 


Cimcljeon. 


Red-snapper,  sauce  Hollandaise,  352,  160. 

Stewed  Veal,  Marengo,  624. 

Spinach,  with  Eggs,  943. 

Chaussons,  1236. 


Parker  Bay  Oysters,  298. 

Clear  Green  Turtle,  18. 

Olives.  Watercress,  1072. 

Salmon  en  Papillotes,  302. 
Tenderloin  of  Beef  a  la  Cheron,  504. 

Stuffed  Peppers,  975. 

Supreme  of  Grouse  a  la  Perigueux,  850. 

Cardons,  with  Marrow,  931. 

Roast  Chicken  au  Jus,  755. 

Lettuce  and  Tomato  Salad,  1060. 

Chocolate  Ice-cream,  1272. 

Lady-fingers,  1231. 

Coffee,  1349. 


Wednesday,  October  — . 


Breakfast. 


Omelet  Raspail,  467. 

Fried  Scallops,  Tartare  sauce,  301,  207. 

Broiled  CalPs  Liver  and  Bacon,  584. 

Stewed  Turnips,  with  Gravy,  967. 

Fresh  Pears. 


Cuncljeon. 


Smelts  au  Gratin,  356. 

[Broiled  Squabs  on  Toast,  817. 

Gumbo  a  1'Espagnole,  1030,  472. 

Rice  Pudding,  with  Pineapple,  1130. 


Dinner. 


Clams,  300. 

Chicken  a  la  Piemontaise,  63. 

Radishes,  292.  Celery,  290. 

Fresh  Mackerel  a  la  Bearnaise,  353. 

Beef-tongue,  with  Spinach,  536. 

Stewed  Tomatoes,  1027. 

Supreme  of  Chicken,  Toulouse,  786. 

Peas  a  1'Ancienne  Mode,  976. 

Roast  Reed-birds,  877. 

Macedoine  Salad,  1063. 

Omelet  Soufflee,  474. 

Coffee,  1349. 


Thursday,   October  — . 


Breakfast. 

Eggs  a  la  Meyerbeer,  437. 

Baked  Sea-bass,  319. 

Minced  Veal,  Biscaenne,  576. 

Potatoes,  Duchesse,  1006. 

Buckwheat  Cakes,  1183. 

Cuncljeon. 

Lobster  a  la  Bordelaise,  360. 
Pork  and  Beans,  752. 
Suedoise  Salad,  1069. 
Mille-feuilles,  1223. 


Dinner. 


Oysters,  298. 

Cream  of  Sorrel,  Fermiere,  81. 
Mortadella,  287.  Radishes,  292. 

Clams,  Mariniere,  377. 
Chicken  Croquettes,  with  Green  Peas,  758. 

Stuffed  Artichokes,  901. 
Broiled  Tenderloin  a  la  Stanton,  1388. 

Succotash,  1022. 

Roast  Grouse,  852. 

Celery  Salad,  1041. 

Meringues  a  1'Helvetienne,  1251. 

Coffee,  1349. 


124 


THE    TABLE. 


Friday,   October  — . 


Breakfast. 


Omelet  a  la  Vanderbilt,  471. 

Boiled  Codfish,  black  Butter,  352,  159. 

Brochette  of  Lamb  a  la  Dumas,  674. 

Green  Corn,  Saute  au  Beurre,  964. 

Preserved  Peaches,  1340. 

Ctmdjeon. 

Canape  Lorenzo,  391. 

Minced  Beef  a  la  Portugaise,  501. 

Fried  Sweet  Potatoes,  993. 

Anchovy  Salad,  1037. 

Pumpkin  Pie,  1099. 


EUnner. 


Clams,  300. 
Oyster  Soup,  26. 

Olives.  Lyons  Sausage,  286. 

Pompano,  maitre  d'hdtel,  329. 

Sweetbreads,  with  Spinach,  607. 

Saddle  of  Venison,  Currant  Jelly,  878. 

Stuffed  Cucumbers,  937. 

Roast  Beef,  527. 

Chicory  Salad,  1046. 

Rice  au  Lait  d'Amande,  1170. 

Coffee,  1349. 


Saturday,   October  — . 


Breakfast. 


Omelet  aux  Cepes,  460. 

Picked-up  Codfish,  346. 

Mignons  Filets,  Madeira  sauce,  509,  185. 

Stewed  Potatoes,  Hollandaise,  999. 

Stewed  Apricots,  1335.. 


Cundjecm. 


Stuffed,  Deviled  Crabs,  370. 
Blanquette  of  Veal  al'Ancienne,  553. 
.  French  Peas. 
Hot  Savarin,  1197. 


SHnner. 


Oysters,  298. 

Brunoise,  with  Rice,  3. 

tomatoes,  288.  Mortadella,  287. 

Sole  a  la  Horly,  321. 
Roast  Ham,  with  Sweet  Corn,  724. 

String  Beans,  with  Cream,  946. 
Salmi  of  Duck  a  la  Marechale.  831. 

Stuffed  Tomatoes,  1023. 

Roast  Loin  of  Lamb,  Mint  sauce,  585,  169. 

Escarole  Salad,  1055. 

Sago  Pudding,  1140. 

Coffee,  1349. 


Sunday,   October  — . 


Breakfast. 


Eggs  a  la  Livingstone,  410. 
Broiled  Fresh  Mackerel,  fines  Herbes,  331. 

Stewed  Tripe  a  la  Creole,  545. 

Sweet  Potatoes  a  1' Hollandaise,  999. 

Cream  Renversee,  1252. 


£uncl)eon. 


Terrapin  a  la  Baltimore,  396. 
Broiled  Chicken  Legs  a  la  Diable,  766. 

Cauliflower  Salad,  1040. 

Timbales  Foies-Gras,  Lagadere,  809. 

Riz  a  la  Bonne  Femme,  1172. 


S)  inner. 


Little  Neck  Clams,  300. 

Consomme  a  1'Andalouse,  117. 

Celery,  290.  Radishes,  292. 

Broiled  Spanish-mackerel,  329. 

Cucumber  Salad,  289. 
Breast  of  Lamb  a  la  Jardiniere,  702. 

Potatoes  a  la  Hanna,  1012. 

Tenderloin  of  Beef  a  la  Bordelaise,  491. 

Green  Peas  a  la  Creme,  980. 

Champagne  Punch,  1307. 

Roast  Partridge,  Larded,  843. 

Lettuce  Salad,  1059. 

St.  Honore  a  la  Rose  Delmomco,  1212. 

Stilton  Cheese. 

Coffee,  1349. 


MENUS. 


I25 


Monday,   October  — . 


Breakfast. 


JDinner. 


Omelet,  with  fresh  Tomatoes,  456. 

Fish  Balls,  347. 

Black  Sausage,  mashed  Potatoes,  719. 

Fried  Egg-plant,  907. 

Brioche,  1201. 


jeon. 

Broiled  Salt  Mackerel,  329. 

Stuffed  Onions,  970. 
Shoulder  of  Lamb,  Rouennaise,  698. 

Fried  Corn,  965. 
Custard  Pudding,  1154. 


Rockaway  Oysters,  298. 
Consomme  Sevigne,  106. 

Olives.  Watercress,  1072. 

Croquettes  of  Lobster,  Tomato  sauce,  365,  205. 

Filets  Mignons  a  la  Brown,  1382. 

Spinach,  with  Eggs,  940. 

Boiled  Turkey,  Oyster  sauce,  797. 

Stuffed  Green  Peppers,  975. 

Snipe  sur  Canape,  868. 

Romaine  Salad,  1064. 

Pineapple  Fritters,  1191. 

Coffee,  1349. 


Tuesday,  October  — . 


Breakfast. 

Eggs  a  1'Alsacienne,  443. 

Broiled  Pompano,  329. 

Breaded  Veal  Cutlets,  Tomato  sauce,  563. 

Saratoga  Potatoes,  ion. 

Milan  Cake,  1228. 


HHnner. 


Ctmcljeon. 


Spanish-mackerel  a  la  Toulouse,  354. 

Lamb  Kidneys  a  la  Colbert,  712. 

Macaroni  au  Gratin,  955. 

Peach  Tarts,  1106. 


East  River  Oysters,  298. 

Printanier  Grenat,  51. 

Thon,  282.  Celery,  290. 

Fried  Porgies,  Tartare  sauce,  301,  207. 

Croquettes  of  Lamb,  a  la  Patti,  679. 

Stewed  Carrots,  with  Cream,  927. 

Ballotin  of  Squab  a  1'Italienne,  818. 

Mushrooms  on  Toast,  916. 

Roast  Reed-birds,  877. 

Romaine  Salad,  1064. 

Apples  with  Rice  a  la  Czar,  1173. 

Coffee,  1349. 


Wednesday^   October  — . 


Breakfast. 

Scrambled  Eggs  i£  la  Chicoree,  409. 

Codfish  Tongues,  brown  Butter,  349. 

Hashed  Lamb  a  la  Polonaise,  700. 

Sorrel,  with  Gravy,  974. 
Preserved  Raspberries,  1346. 


Ctmctyeon. 


Red-snapper,  Egg  sauce,  352,  161. 

Curry  of  Chicken  a  1'Indienne,  792. 

Fried  Sweet  Potatoes,  993. 

Green-gage  Pie,  1093. 


Dinner, 


Clams,  300. 

Giblets  a  1'Anglaise,  22. 

Radishes,  292.  Olives. 

Salmon,  Anchovy  Butter,  303,  146. 

Lamb  Chops,  mnison  d'or,  683. 

Stewed  Tomatoes,  1027. 

Vension  Steak,  Londonderry  sauce,  880. 

Celery,  with  Cream,  929. 

Roast  Capon,  755. 

Watercress  Salad,  1072. 

Omelet  Celestine,  477. 

Coffee.  1349. 


126 


THE    TABLE. 


Thursday,   Qctober  — . 


Breakfast. 

Poached  Eggs  on  Toast,  404. 

Scallops,  with  White  Wine,  342. 

Minced  Beef  a  la  Provenc.ale,  500. 

Potatoes  en  Paille,  1014. 

Apples  Meringuees,  1248. 


Cunctjeon. 


Oysters  a  la  Baltimore,  388. 
Beefsteak  Pie  a  I'Americaine,  488. 

Salad  /talienne,  1036. 
Strawberry  Tarts,  1117. 


JDinntr. 

Massachusetts  Bay  Oysters,  298. 

Consomme  Royale,  107. 
Celery,  290.  Sausage,  286. 

Kingfish  aux  fines  Herbes,  331. 
Saddle  of  Mutton,  Poivrade  sauce,  667. 

Green  Peas  a  1'Anglaise,  978. 

Croquettes  of  Sweetbreads,  620. 

Brussels  Sprouts,  922 . 

Roast  Woodcock,  871. 

Celery  Salad,  1042. 

Orange  Water-ice,  1280. 

Almond  Biscuits,  1235. 

Coffee,  1349. 


Friday,   October  — . 


Breakfast. 

Cheese  Omelet,  469. 
Fried  Soft-shelled  Crabs,  368. 

Sausage  a  Htalienne,  737* 

Potatoes,  Sautees  au  Beurre,  994. 

Stewed  Prunes,  1330. 


fiuncljeon. 


Smelts  a  la  Joinville,  322. 

Stewed  Mutton,  Portugaise,  658. 

Russian  Salad,  1065. 

Allumettes,  1205. 


Dinner. 


Clams,  300.        .  , 
Pot-au-Feu,  54. 
Radishes,  292  Olives. 

Bass  a  la  Chambord,  343. 
Tenderloin,  Pique  a  la  Sevigne,  520. 

Succotash,  1022. 

Veal  Cutlets  a  la  Milanaise,  563. 
Asparagus-tops,  Hollandaise,  904. 

Roasted  Plovers,  865. 

Barbe  de  Capuoine  Salad,  1038. 

Chocolate  Pudding,  1146. 

Coffee,  1349. 


Saturday,   October  — . 


Breakfast. 


Winnti. 


Fried  Eggs,  412. 

Boiled  Halibut,  sauce  Hollandaise,  309,  160. 

Broiled  Deviled  Beefsteak,  524. 

Potatoes,  Parisienne,  986. 

Stewed  Quinces,  1338. 


Cmtctjeon. 


Oysters  en  Brochette,  with  Bacon,  385. 

Blanquette  of  Veal,  with  Green  Peas,  551. 

Spinach  aux  Croutons,  940. 

Omelet  au  Rhuin,  476. 


Small  Rockaway  Oysters,  298. 

Sorrel,  with  Rice,  42. 
Lyons  Sausage,  286.  Celery,  290. 

Bluefish  a  1'Icarienne,  336. 
Amourettes  of  Lamb,  Tomato  sauce,  673. 

String  Beans  au  Blanc,  947. 

Beef-tongue  a  la  Milanaise,  538. 

Oyster-plant  a  la  Poulette,  1019. 

Roast  Squabs,  816. 

Celery  Salad,  1041. 

Baba,  Cream  a  la  Vanille,  1218. 

Coffee,  1349. 


MENUS. 


127 


Sunday,  October 


Breakfast. 


(Dinner. 


Green  Peas  Omelet,  459. 
Broiled  White   Perch,   Anchovy  Butter,   329, 

146. 

Hashed  Turkey  k  la  Bechamel,  802. 

Broiled  Tomatoes,  1025. 

Baked  Apples,  1124. 


£ttncl)eon. 


Broiled  Lobster  a  la  Ravigote,  363. 
Chicken  Croquettes  a  1'Ecarlate,  760. 

Fried  Sweet  Potatoes,  993. 

Timbales  a  la  Schultze,  263. 
Peach  Pie,  1092. 


Little  Neck  Clams,  300. 

Consomme  Imperial,  in. 

Olives.  Radishes,  292. 

Stuffed  Deviled  Crabs,  370. 
Tenderloin  of  Beef,  Pique  a  la  Bernardi,  523. 

Brussels  Sprouts,  922. 

Sweetbreads,  Larded  a  la  Financiere,  603. 

Green  Peas  a  1'Anglaise,  978. 

Punch  a  la  Frangaise,  1311. 

Roast  Woodcock,  871. 

Chicory  Salad,  1045. 

Vanilla  Ice-cream,  1271. 

Petites  Bouchees  a  la  Mme.  Astor,  1238. 

Camembert  Cheese. 

Coffee,  1349. 


Monday,  October  — . 


Breakfast 


Dinner. 


Oatmeal  and  Cream. 

Omelet  aux  Saucisses,  465. 

Brochette  of  Lamb,  Colbert,  674,  190. 

Saratoga  Potatoes,  ion. 

Apple  Fritters,  1191. 


Cnndjeon. 


Oysters  a  la  Mali,  386. 
Broiled  Grouse  a  la  Pomeroy,  1390. 

Tomatoes  a  la  Bock,  1026. 
Creme  en  Mousse  au  Curagoa,  1259 


Chincoteague  Oysters,  298. 

Puree  Conde,  48. 

Tomatoes,  288.  Frizzled  Celery,  291. 

Frogs  a  1'Espagnole,  401. 
Calfs-head  en  Tortue,  641. 

Stewed  Corn,  963. 
Supreme  of  Chicken  a  la  Patti,  789. 
Gardens,  with  Marrow,  931. 

Roast  Beef,  527. 

Escarole  Salad,  1055. 

Farina  Pudding,  1144. 

Coffee,  1349. 


Tuesday,  October  — . 


Breakfast. 


Eggs  a  1'Aurore,  444, 

Fish  Balls,  347. 

Veal  Kidneys,  Stewed  a  la  Provengale,  625. 

Lima  Beans,  with  Cream,  952. 

French  Pancake,  1186. 


fitmcljeon. 


Soles  au  Gratin,  319. 

Veal  Cutlets  a  la  Philadelphia,  565. 

Croquettes  of  Macaroni,  279. 

Lemon  Pie,  1086. 


(Dinner. 


East  River  Oysters,  298. 
Gumbo,  with  Frogs,  23. 

Radishes,  292.  Caviare,  281. 

Fried  Black-bass,  aux  fines  Herbes,  331. 
Tenderloin,  Pique  a  la  Duchesse,  516.  . 

Fried  Egg-plant,  907. 
Civet  of  Vension  a  la  Frangaise,  807. 

Cauliflower  au  Gratin,  926. 
Broiled  Grouse  a  1'Americaine,  844. 

Lettuce  Salad,  1057. 

Savarin  a  1'Anglaise,  1199. 

Coffee,  1349. 


128 


THE    TABLE, 


Wednesday,   October  — . 


Breakfast 


Omelet,  with  Asparagus- tops,  458. 

Boned  Broiled  Smelts,  Bearnaise.  353. 

Corned  Beef  Hash  a  PAmericaine,  529. 

Stewed  Carrots  and  Cream,  927. 

Preserved  Plums,  1343. 

€uncl)£0tt. 

Stuffed  Deviled  Lobster,  367. 

Squabs  a  la  Chipolata,  821. 

Cauliflower.  Vinaigrette,  1040. 

Charlottes  Panachees,  1300. 


Dinner. 

Oysters,  298. 

Puree  of  Partridge  a  la  Destaing,  89. 

Celery,  290.  Lyons  Sausage,  286. 

Broiled  Spanish-mackerel,  maitre  d'hotel,  329. 

Mutton  Chops  a  la  Robinson,  682. 

Potato  Croquettes,  997. 

Sweetbreads  a  la  Pompadour,  618. 

Tomatoes  a  la  Bock,  1026. 

Roast  Chicken,  755. 

Watercress  Salad,  1072. 

Tapioca  Pudding,  1141. 

Coffee,  1349. 


Thursday,   October  — . 


Breakfast. 

Eggs  a  la  Bonne  Femme,  432. 

Fried  Black-bass,  320. 
Veal  Cutlets  a  la  Philadelphia,  565. 

Fried  Potatoes,  993. 
Rice  a  la  Franvjaise,  1180. 

Cuncljeon. 

Oysters  a  la  Poulette,  383. 

Lamb  Chops  a  la  Signora,  68 1. 

Sweet  Potatoes  Soufflees,  1010. 

Chicken  Salad,  1044. 

Madeleine  Printaniere,  1227. 


Sinner. 


Clams,  300. 

Cream  of  Asparagus,  70. 
Olives.  Radishes,  292. 

Pompano,  maitre  d'h6tel,  329. 
Boiled  Turkey  a  la  Baltimore,  799. 

Stewed  Lima  Beans,  952. 
Filets  Mignons  aux  Gourmets,  508. 

Spinach,  with  Gravy,  943. 
Roast  Canvas-back,  Currant  Jelly,  874,  1326. 

Celery  Salad,  1042. 

Biscuits  Tortoni,  1287. 

Coffee,  1349. 


Friday,  November  — . 


Breakfast. 


dinner. 


Tomato  Omelet,  456. 

Boiled  Halibut,  Lobster  sauce,  309,  158 

Lamb  Chops,  with  Bacon,  647,  754. 

Potatoes,  Lyonnaise,  991. 

Stewed  Apples,  1332. 


Cuncljeon. 

Soft  Clams  a  la  Merrill,  389. 

Beefsteak  Pie  a  1'Anglaise,  487. 

Lobster  Salad,  1061. 

Lemon  Pudding,  1157. 


Oysters,  298. 

Printanier  Chasseur,  52. 

Lyons  Sausage,  286.  Celery,  29*. 

Pompano,  with  Sorrel,  327. 

Brisotm  of  Veal,  Poivrade  sauce,  554,  194. 

Oyster-plant,  Poulette,  1019. 

Chicken  a  la  Maryland,  785. 

Artichokes,  Barigoul,  896, 

Roast  Quails  on  Toast,  834. 

Watercress  Salad,  1072. 

Strawberry  Ice-cream,  1274. 

Lady-fingers,  1231. 

Coffee,  1349. 


MENUS. 


I2Q 


Saturday,  November  — . 


Breakfast. 


dinner. 


Eggs  a  la  Duchesse,  449. 

Pig's  Feet,  Robert  sauce,  728. 

Corned  Beef  Hash  a  la  Zingara,  530. 

Fried  Egg-plant,  907. 

Pears  and  Grapes. 


Cundjeon. 


Halibut  Steaks,  aux  fines  Herbes,  310,  331. 

Stewed  Lamb,  with  Flageolets,  707. 

Fried  Sv/eet  Potatoes,  993. 

Choux  a  la  Creme,  1246. 


Doxie  Rockaway  Oysters,  298. 

Consomme  a  1' Anglaise,  1 19. 
Olives.  Watercress,  1072. 

Red-snapper  a  1'Icarienne,  336. 
Beef-tongue  a  la  Napolitaine,  534. 

Lima  Beans,  952. 

Venison  Steak,  Puree  of  Chestnuts,  882. 
Potatoes  en  Surprise,  1005. 

Roast  Veal,  585. 

Tomato  Salad,  288. 

Rice  Pudding,  1143. 

Coffee,  1349. 


Sunday,  November  — .  > 


Breakfast. 


Eggs  a  la  Paysanne,  433. 
Fresh  Mackerel  aux  fines  Herbes,  331. 

Hashed  Turkey  en  Bordure,  805. 

Stewed  Lima  Beans,  with  Cream,  952. 

Whipped  Cream  a  la  Vanille,  1254. 


Ctmdjeon. 


Canape  Lorenzo,  391. 
Broiled  Squabs  au  Petit  Sale,  817. 

Stewed  Carrots,  927. 
Lobster  Salad  a  la  Plummer,  1062. 
Pie  a  la  Martha  Washington,  1105; 


dinner. 

Clams,  300. 

Cream  of  Game,  83. 

Celery,  290.  Radishes,  292. 

Lobster  a  la  Newburg,  359. 

Sweetbreads  a  la  Bearnaise,  610. 

Green  Peas  a  la  Franchise,  977. 

Lamb  Chops,  Maintenon,  685. 

Cauliflower  a  1'Holiandaise,  925,  160. 

Punch  en  Surprise,  1309. 

Roast  Partridges,  with  Watercress,  843. 

Celery,  Mayonnaise  Salad,  1042. 

Pudding  a  la  U.  S.  Grant,  1159. 

Neuchatel  Cheese. 

Coffee,  1349. 


Monday,  November  — . 


Breakfast. 

Omelet,  with  Green  Peas;  459. 

Broiled  Smelts,  Tartare  sauce,  353,  207. 

Venison  Steak,  sauce  Piquante,  879,  203. 

Mashed  Potatoes  au  Gratin,  998. 

Brioches  Fluttes,  1204. 

Cundjeon. 

Scallops  Brestoise,  392. 

Fricandeau  of  Veal  a  la  Morlaisienne,  579. 

String-bean  Salad,  1068. 

Cranberry  Pie,  1104. 


dinner. 

Blue  Point  Oysters,  298. 

Cream  of  Lima  Beans,  75. 

Olives.  Sardines,  283. 

Broiled  Frogs,  maitre  d'h6tel,  398. 
Sirloin  Steak,  with  Marrow  sauce,  493. 

Stuffed  Cucumbers,  937. 
Chicken  Vol-au-Vent  a  la  Reine,  812. 

Celery,  with  Gravy,  928. 
Roast  Grouse  sur  Canape,  832. 

Chicory  Salad,  1045. 

Vermicelli  Pudding,  1142. 

Coffee,  1349. 


THE    TABLE. 


Tuesday,  November  — . 


Breakfast. 


Eggs  au  Soleil,  415. 

Codfish  al'Hollandaise,  352.  160. 

Stewed  Calf's  Liver  a  1'Alsacienne,  582. 

Potatoes,  maitre  d'h6tel,  985. 

Rice  a  la  Conde,  1181. 


Cunct)j 


jeon. 

Crabs  a  la  St.  Jean,  371. 

Broiled  Quails  on  Toast,  835. 

Fried  Egg-plant,  907. 

Potato  Salad,  1073. 

French  Pudding  a  la  Delmonico,  1139 


EHnner. 

Mill  Pond  Oysters,  298. 

Onion  Soup,  130. 
Frizzled  Celery,  291.  Tomatoes,  288. 

Matelote  of  Eels,  332. 

Partridge,  with  Cabbage,  845. 

Sweetbreads  Larded  a  la  Financiere,  603. 

Brussels  Sprouts,  922. 

Roast  Lamb,  585. 

Escarole  Salad,  1055. 

O/nelet  Soufflee,  474. 

Coffee,  1349. 


Wednesday,  November  — . 


Breakfast. 

Omelet,  Vanderbilt,  471. 

Broiled  Sardines  on  Toast,  403. 

Sausages  Gastronome,  740. 

Stewed  Tomatoes,  1027. 

Rhein-wine  Jelly,  1324. 

Ctmctyeon. 

Soles  a  la  Horly,  321. 

Civet  of  Venison  a  la  Fra^aise,  887. 

Lamb-tongue  Salad,  1056. 

Eclairs  a  la  Vanille,  1245. 


Sinner. 

Oak  Island  Oysters,  298. 

Mulligatawney  a  la  Delmonico,  35. 

Caviare,  281.  Radishes,  292. 

Frogs  a  1'Espagnole,  401. 
Fillet  of  Hare,  sauce  Poivrade,  895. 

French  Peas. 
Chicken  Croquettes  a  la  Perigueux,  759. 

Stuffed  Egg-plant,  909. 
Broiled  Red-heads,  Currant  Jelly,  876,  1326. 

Lettuce  Salad,  1057. 

Apple  Pudding  a  1'Helvetienne,  1152. 

Coffee,  1349. 


Thursday,  November  — . 


Breakfast. 


Eggs  al'Aurore,  444. 

Fish  BaNs,  347. 

Calf  s-head  a  la  Vinaigrette,  640. 

Hashed  Potatoes,  with  Cream,  1003. 

Peach  Marmalade,  1331. 


€uncl)i 


JDinner. 


}eon. 

Broiled  Salmon  Steaks,  Anchovy  Butter,  310, 

146. 

Tripe  a  la  Creole,  545. 

Spaghetti  au  Gratin,  961, 

Hot  Savarin,  1198. 


Clams,  300. 

Chicken  a  la  Richmond.  62. 
Celery,  290.  Lyons  Sausage,  286. 

Sheep's-head,  with  fine  Herbs,  331. 
Tenderloin  of  Beef,  Pique  aux  Cepes,  496. 

Succotash,  1022. 
Sweetbreads  a  la  Pompadour,  618. 

Stuffed  Peppers,  975. 
Roast  Quails,  with  Watercress,  834. 

Celery  Salad,  1041. 

Pound  Cake,  Glace,  1193. 

Coffee,  1349- 


MENUS. 


Friday,    November  — . 


Breakfast 

Omelet,  Mexicaine,  473. 

Fried  Perch,  320. 

Veal  Cutlets,  Pagasqui,  560. 

Potatoes  en  Paille,  1014. 

Buckwheat  Cakes,  1183. 

Ctmdjeott. 

Fillet  of  Sole  a  la  Venitienne,  338. 
Shoulder  of  Lamb,  Jardiniere,  696. 

Stuffed  Lettuce,  953. 
IcedTimbale  of  Rice,  1175. 


EUmter. 

Oysters,  298. 
Clam  Chowder,  13. 

Radishes,  292.  Thon,  282, 

Boiled  Halibut,  Shrimp  sauce,  309,  178. 

Beef-tongue  a  la  Gendarme,  532. 

Spinach,  with  Croutons,  940. 
Chicken,  Saute  with  Tarragon,  774. 
Stewed  Tomatoes,  1027. 
Roast  Woodcock,  871. 
Tomato  Salad,  1070. 
Baked  Apple  Dumplings,  1122. 
Coffee,  1349. 


Saturday,  November  — . 


Breakfast. 

Eggs,  with  brown  Butter,  414. 

Fried  Smelts,  Tomato  sauce,  301,  205. 

Minced  Veal  a  la  Biscaenne,  576. 

Potatoes,  Duchesse,  1006. 
Stewed  Prunes  a  la  Dufour,  1330. 


Ctmctyeon. 


Red-snapper  a  1'Hollandaise,  317. 

Gibelotte  of  Hare,  894. 

Sorrel  au  Gras,  974. 

Cherry  Tarts,  mi. 


HHnner. 

Rockaway  Oysters,  298. 
Giblets,  with  Rice,  19. 
Celery,  290.  Bologna  Sausage,  286. 

Broiled  Salmon,  maitrc  d'hotel,  308. 
Mignons  Filets  a  la  Bearnaise,  509,  166. 

Succotash,  1022. 
Game   Croquettes,   Madeira-wine  sauce,  833, 

185. 

Tomatoes  a  la  Bock,  1026. 

Roast  Quails,  834. 

Escarole  Salad,  1055. 

Fritters  Soufflees  a  la  Vanille,  1192. 

Coffee,  1349. 


Sunday,  November  — . 


Breakfast. 


Omelet  a  la  Vanderbilt,  471. 

Picked-up  Codfish,  346. 
Corned  Beef  Hash  au  Gratin,  529. 

Baked  Potatoes. 
Creme  Renversee,  1252. 


Cuncljeon. 


Soft  Clams  a  la  Merrill,  389. 
Stuffed  Pig's  Feet  a  la  Perigueux,  732. 

Lima  Beans,  952. 

Lobster  Salad  a  la  Plummer,  1062, 
Charlotte  Russe,  1261. 


SHttner. 

East  River  Oysters,  298. 
Puree  of  Partridge  a  la  Gentilhomme,  90. 
Radishes,  292.  Olives. 

Lobster  a  la  Newburg,  359. 

Epigrammes  of  Lamb,  Macedoine,  689. 

Supreme  of  Chicken  a  laPatti,  789. 

Green  Peas  a  1'Anglaise,  978. 

Kirsch  Punch,  1305. 

Canvas-back  Ducks,  874. 

Lettuce  Salad,  1058. 

Plum  Pudding,  1163. 

English  Cheese. 

Coffee,  1349. 


132 


THE    TABLE, 


Monday,  November  — . 


Breakfast, 


Scrambled  Eggs,  with  Asparagus-tops,  406. 

Broiled  Bluefish,  329. 

Hashed  Lamb  a  la  Polonaise,  700. 

Potatoes,  Julienne,  1013. 

Rice  a  1'Airolo,  1171. 

Cunctjeon. 

Oysters  a  la  Mali,  386. 

Chops,  Soyer,  647. 

Potatoes,  Duchesse,  1006. 

Carrots,  with  Cream,  927. 

Pear  Pie,  1084. 


Dinner. 


Clams,  300. 
Croute-au-Pot,  u. 
Celery,  290.  Tomatoes,  2! 

Smelts  a  la  Toulouse,  354. 
Civet  of  Rabbit  a  la  Parisienne,  888. 

Stuffed  Peppers,  975. 

Croustade  of  Chicken  a  la  Dreux,  762. 

Red-heads  and  Hominy,  876, 1035. 

Celery  Salad,  1042. 
Baba  au  Madere,  1217. 
Coffee,  1349. 


Tuesday,  November  — . 


Breakfast. 

Sausage  Omelet,  465. 

Bass  a  la  maitre  d'h&tel,  326. 

Mutton  Chops,  Breaded,  643, 

Saratoga  Potatoes,  loii. 

Corn  Fritters,  965. 

Cuncljeon. 

Broiled  Oysters  en  Brochette  au  Petit  Sale,  385. 
Broiled  Quails  on  Toast,  835. 

Cauliflower  Salad,  1040. 
Rice  and  Cream  a  la  Croce,  1296. 


Dinner. 

Oysters,  298. 
Bisque  of  Crabs,  9. 

Sardines,  283.  Radishes, 

Fresh  Mackerel  aux  fines  Herbes,  331. 

Lamb  Steak  a  1'Americaine,  718. 

Celery  a  la  Moelle  de  Bceuf,  930. 

Chicken,  Saute  a  la  Marengo,  771. 

Peas  and  Bacon,  981. 
Grouse  sur  Canape,  852. 

Chicory  Salad,  1046. 

Diplomatic  Pudding,  1129. 

Coffee,  1349. 


Wednesday,   Novembver  — . 


Breakfast. 

Eggs  a  la  Bonne  Femme,  432. 
Hamburg  Steak,  Russian  sauce,  526. 

Broiled  Bacon,  754. 
Stewed  Potatoes,  995. 
Baked  Apples,  1124. 


Cunctjeon. 


Crawfish  a  la  Bordelaise,  360. 

Salmi  of  Ducks,  with  Olives,  827. 

Fried  Sweet  Potatoes,  993. 

Tomato  Salad,  1070. 
French  Pancake,  with  Jelly    1187. 


Dinner. 


Small  Rockaway  Oysters,  298. 

Consomme,  Italian  Paste,  103. 

Celery,  290.  Caviare,  281. 

Codfish  Tongues,  black  Butter,  349. 
Broiled  Sirloin  Steak  a  la  Duchesse,  494. 

Fried  Oyster-plant,  1021. 

Vol-au-Vent,  Financiere,  810. 

Brussels  Sprouts,  922. 

Roast  Woodcock,  871 . 

Lettuce  Salad,  1057. 

Caramel  Pudding,  1166. 

Coffee,  1349. 


MENUS. 


133 


Thursday,  November  — . 


Breakfast. 

Cheese  Omelet,  469. 

Fried  White  Perch,  Tartare  sauce,  301,  207. 

Beefsteak,  with  Watercress,  524. 

Fried  Sweet  Potatoes,  993. 

Pippin  Apples  and  Grapes. 

Cundjeon. 

Bluefish,  Egg  sauce,  352,  161. 

Hashed  Mutton  a  la  Zingara,  652. 

Corn,  Stewed  with  Butter,  964. 

Timbales  a  la  Schultze,  263. 

Lemon  Cream  Pie,  Meringue,  1102. 


EHnner. 

Linn  Haven  Oysters,  298. 

Tomatoes  and  Sago,  59. 

Mortadella,  287.  Radishes,  292. 

Crabs,  St.  Laurent,  372. 

Braised  Beef,  Flamande,  482. 

Pillau  of  Chicken  a  la  Creole,  783. 

Artichokes,  Flcrentine,  903. 

Roast  Reed-birds,  877. 

Escarole  Salad,  1055. 

Sweet  Omelet,  475. 

Coffee,  1349. 


Friday,  November  — . 


Breakfast. 

Scrambled  Eggs,  with  Tomatoes,  406. 

Fillet  of  Soles  a  la  Horly,  321. 

Smoked  Beef,  with  Cream,  486. 

Potato  Croquettes,  997. 

Brioche,  1201. 

Ctmctyeon. 

Frost  Fish  a  la  Toulouse,  354. 

Stewed  Veal  a  la  Marengo,  624. 

Fried  Sweet  Potatoes,  993. 

Peach  Tarts,  1106. 


fiHnner. 

Clams,  300. 

Cream  of  Artichokes,  72. 
Radishes,  292.  Thon,  285 

Broiled  Haddock,  maitre  d'hotel,  310. 
Saddle  of  Venison,  Currant-jelly  sauce,  878. 

Sorrel  au  Gras,  974. 

Mutton  Chops  a  la  Robinson,  682. 

Stuffed  Peppers,  975. 

Roast  Partridge,  843. 

Watercress  Salad,  1072. 

English  Pudding,  1137. 

Coffee,  1349. 


Saturday,  November  — . 


Breakfast. 


EHntter. 


Hominy,  with  Cream,  1034. 

Ham  Omelet,  462. 
Stewed  Chicken  Livers  a  1'Italienne,  770. 

Mashed  Potatoes,  998. 
Preserved  Peaches,  1340. 


jeon. 

Oyster  Crabs  a  la  Poulette,  374. 
Chicken  Croquettes  a  la  Reine,  758. 

Succotash,  1022. 

Macedoine  Salad,  1063. 

Stewed  Prunes  a  la  General  Dufour,  1330* 


Clams,  300. 
Busecca,  7. 

Tomatoes,  288.  Mortadella,  287. 

Pompano,  with  fine  Herbs,  331. 

Veal  Chops,  St.  Cloud,  561. 

Tomatoes  a  la  Bock,  1026. 

Breast  of  Turkey,  Oyster  sauce,  806,  173. 

Spinach,  with  Eggs,  940. 

Roast  Beef,  527. 

Watercress  Salad,  1073. 

Biscuits  Glaces,  1286. 

Coffee,  1349. 


134 


THE    TABLE. 


Sunday,  November  — . 


Breakfast. 


Scrambled  Eggs,  with  Truffles,  407. 
Broiled  Salt  Mackerel,  329. 
Sausages  a  1'Italienne,  737. 

Fried  Potatoes,  993. 
Whipped  Cream  au  Maraschino,  1257. 


Cutuljecm. 


Lobster  en  Brochette,  361. 

Broiled  Squabs,  with  Bacon,  817. 

Spaghetti  au  Gratin,  961. 

Rhubarb  Tarts,  1112. 


EHnner. 


Oysters,  298. 

Cream  of  Asparagus,  70. 

Celery,  290.  Olives. 

Terrapin  a  la  Maryland,  397. 
Broiled  Tenderloin  a  la  Nivernaise,  505. 

Broiled  Tomatoes,  1025. 

Sweetbreads  Larded  a  la  Bearnaise,  610. 

Brussels  Sprouts,  922. 

Romaine  Punch,  1304. 

Roast  Canvas  -  back    Ducks,  Currant  Jelly, 

874,  1326. 

Celery  Salad,  1042. 

Tutti-frutti,  1293. 

Meringues  a  la  Ch.  C.  Delmonico,  1249. 

Pont  1'Eveque  Cheese. 

Coffee,  1349. 


Monday,   November  — . 

Breakfast.  Sinner. 


Omelet,  with  Asparagus-tops,  458. 

Fish  Balls,  347. 

Hashed  Turkey  en  Bordure,  805. 

Beet-roots  a  la  Creme,  912. 

Wheat  Cakes,  1184. 


€tmct)i 


)eon. 

Broiled    Fresh    Mackerel,    Anchovy    Butter, 

329,  146. 

Veal  Cutlets  a  la  Marechale,  562. 
Potatoes,  Chateau,  1009. 

Anchovy  Salad,  1037. 
Vermicelli  Pudding,  1142. 


Prince's  Bay  Oysters,  298. 

Puree  of  Crecy,  47. 

Sardines,  283.  Radishes,  292. 

Stuffed  Deviled  Lobster,  367. 

Calf's-head  en  Tortue,  641. 

String  Beans,  948. 
Tenderloin,  Pique  a  la  Portugaise,  517. 

Mashed  Potatoes,  998. 

Roast  English  Snipe,  with  Watercress,  868. 

Tomato,  Mayonnaise  Salad,  1071. 

Pineapple  Pie,  1087. 

Coffee,  1349. 


Tuesday,  November 


Breakfast. 


Poached  Eggs  on  Toast,  404. 

Fried  Smelts,  Tomato  sauce,  301,  205. 

Lamb  Steak  a  1'Americaine,  718. 

Potatoes  au  Gratin,  1004. 

Small  Brioches,  1202. 


Cundjeon. 

Sheep's-head  a  la  Creole,  339. 

Beefsteak  Pie  a  1'Anglaise,  487. 

Macaroni  au  Gratin,  955. 

Plum  Pie,  1094. 


?D  inner. 


Little  Neck  Clams,  300. 

Puree  Jackson,  43. 
Olives.  Mortadella,  287. 

Bass  en  Matelote,  332. 
Broiled  Tenderloin  a  la  Bearnaise,  492. 

Potatoes  a  la  Windsor,  1008. 
Supreme  of  Partridge  a  la  Godard,  851. 

French  Peas. 

Roast  Lamb,  Mint  sauce,  585,  169. 

Celery  Salad,  1042. 

Kiimmel  Jelly,  1323. 

Sweet  Almond  Macaroons,  1210. 

Coffee,  1349. 


MENUS. 


135 


Wednesday,  November 


Breakfast. 

Omelet,  with  fine  Herbs,  451. 

Fried  Blackfish,  301. 

Broiled  Porterhouse  Steak,  524. 

Sorrel  aux  Croutons,  974. 

Preserved  Pears,  1341. 


icon. 

Oysters  a  la  Villeroi,  381. 

Brochette  of  Lamb,  with  Bacon,  674,  754. 

Fried  Sweet  Potatoes,  993. 

Beef  Salad,  1039. 
Pumpkin  Pie,  1099. 


HHnner. 


Doxie  Rockaway  Oysters,  298. 

Plain  Consomme,  100. 
Thon,  282.  Radishes,  293. 

Halibut,  with  black  Butter,  309,  159. 

Chicken  Croquettes,  with  Mushrooms,  276. 

Venison  Steak,  Londonderry  sauce,  880. 

Stuffed  Cucumbers,  937. 
Roast  Goose,  Stuffed  with  Chestnuts,  808. 

Chicory  Salad,  1045. 

Charlotte  au  Cafe,  1262. 

Coffee,  1349. 


Thursday,  November  — . 


Breakfast. 


Eggs  a  la  Tripe,  419. 

Broiled  Deviled  Soft-shelled  Crabs,  369. 

Mutton  Kidneys,  Sautes  au  Madere,  662. 

Potatoes  a  la  Rice,  1007. 

Rice  a  la  Frangaise,  1180. 


Ctmcljeon. 


Stewed  Tripe  a  la  Lyonnaise,  548. 

Broiled  Grouse  on  Toast,  with  Bacon,  854. 

Spaghetti  au  Gratin,  961. 

Peach  Marmalade,  1331. 


Dinner. 

Blue  Point  Oysters,  298. 

Gumbo,  with  Frogs,  23. 

Celery,  290.  Sardines,  283. 

Solealajoinville,  322. 
Sweetbreads  a  la  Duxelle,  608. 

Potato  Croquettes,  997. 
Lamb  Chops,  maison  d'or,  683 . 

String  Beans,  948. 

Roast  Red-heads,  876. 

Escarole  Salad,  1055. 

Orange  Pudding,  1158. 

Coffee,  1349. 


Friday,  November  — . 


Breakfast. 


JDtnner. 


Sardine  Omelet,  468. 

Broiled  Codfish  a  1'Hollandaise,  329,  160. 

Tripe  a  la  Lyonnaise,  548. 

Broiled  Sweet  Potatoes,  983. 

Jamaica-rum  Jelly,  1320. 


jeon. 

Oyster  Patties,  387. 

Porterhouse  Steak,  with  Watercress,  524. 
Hashed  Potatoes  au  Gratin,  1004. 

Lobster  Salad,  1061. 
Iced  Timbale  of  Rice,  1175. 


Clams,  300. 

Cream  of  Barley,  77. 

Radishes,  292.  Mortadella,  287. 

Haddock,  Cream  sauce,  352,  181. 
Supreme  of  Partridge  a  la  Rothschild,  790. 

Stuffed  Peppers,  975. 

Ballotin  of  Lamb,  with  Peas,  675. 

Roast  Loin  of  Venison,  Currant -jelly  sauce, 

878. 

Lettuce  Salad,  1059. 
Omelet  Celestine,  477. 
.      Coffee,  1349. 


136 


THE    TABLE. 


Saturday,   November  — . 


Breakfast. 


Eggs  a  la  Post,  1366. 

Fresh  Mackerel,  maitre  d'hdtel,  329. 

Broiled  Lamb  Fries  a  la  Diable,  672. 

Fritters  Soufflees,  1192. 


Ctmctyeon. 


Picked-up  Codfish,  346. 
Mignons  Filets  a  la  Brown,  1389. 

Stuffed  Lettuce,  953. 
Boiled  Apple  Dumplings,  1127. 


EHnner. 

Prince's  Bay  Oysters,  298. 
Consomme  Suedoise,  122. 

Anchovies,  284.  Celery,  290. 

Red -snapper,  Cream  sauce,  352,  181. 
Grenadins  of  Veal  a  1'Africaine,  589. 

Stewed  Corn,  964. 

Chicken,  Saute  a  la  Parmentier,  773. 

Stuffed  Tomatoes,  1023. 

Roast  Squabs,  816. 

Watercress  Salad,  1072. 

Home-made  Cake,  1220. 

Coffee,  1349. 


Sunday,  November   — . 


Breakfast. 


Omelet  Raspail,  467 . 

Broiled  Bluefish,  maitre  d'h6tel,  329. 

Venison  Steak,  Currant  Jelly,  884. 

Fried  Potatoes,  993. 
Creme  en  Mousse  au  Maraschino,  1257. 


Ctmctjeon. 


Pompano,  with  White  Wine,  342. 

Broiled  Chicken,  with  Bacon,  756. 

Salad  a  1'Italienne,  1036. 

Charlotte  Russe,  1261. 


EHnner. 


Massachusetts  Bay  Oysters,  298. 

Tomato  a  1'Andalouse,  58. 

Lyons  Sausage,  286.  Radishes,  292. 

Lobster  a  la  Newburg,  359. 

Sweetbreads,  Soubise,  606. 

Artichoke-bottoms,  Florentine,  903. 

Civet  of  Rabbit  a  la  Parisienne,  888. 

String  Beans,  948. 

Punch  a  la  Lorenzo  Delmonio,  1303. 
Canvas-back  Ducks,  Currant  Jelly,  874,  1326. 

Celery,  Mayonnaise  Salad,  1042. 

Cabinet  Pudding  a  la  Sadi-Carnot,  1164. 

Gorgonzolla  Cheese. 

Coffee,  1349. 


Monday ',  November  — . 


Breakfast. 


Eggs  au  Miroir,  425. 

Porgies  a  1'Italienne,  337. 

Lamb  Chops,  with  Bacon,  647,  754. 

Potatoes,  Duchesse,  1006. 
Rice  au  Lait  d'Amandes,  1170. 


Citnctyeon. 


Stuffed,  Deviled  Crabs,  370. 

Hashed  Chicken  a  la  Polonaise,  803. 

Lobster  Salad  a  la  Plummer,  1062. 

Cherry  Pie,  1098. 


dinner. 

Mill  Pond  Oysters,  298. 

Puree  Bretonne,  45. 
Celery,  290.  Olives. 

Broiled  Salmon  Tails,  308. 
Double  Porterhouse  Steak,    with   Marrow, 

525,  244- 

Potatoes  a  la  Parisienne,  986. 

Chicken,  Saute  a  la  Bohemienne,  778. 

Brussels  Sprouts,  922. 

Roast  Partridge,  843. 

Watercress  Salad,  1072. 

Indian  Pudding,  1145. 

Coffee,  1349. 


MENUS. 


137 


Tuesday,  November  — . 


Breakfast.    , 

Eggs  a  la  Bennett,  447. 

Oysters  a  la  Arthur  Sullivan,  1367. 

Hashed  Lamb  a  la  Polonaise,  700. 

Baked  Potatoes. 

Brioches  Fluttes,  1204. 

Cuncljeon. 

Scallops,  St.  Jean,  371. 

Sausages,  Gastronome,  740. 

Cauliflower  au  Gratin,  926. 

Creme  Renversee,  1252. 


EHmter. 


Clams,  300. 

Consomme  Tapioca,  104. 
Tomatoes,  288.  Celery,  290. 

Sheep's-head  a  la  Creole,  339. 

Sweetbreads,  Piques  a  la  Financiere,  603. 

Fillet  of  Venison,  Currant-jelly  sauce,  884. 

Spinach,  with  Gravy,  943. 

Roast  Lamb,  585. 

Celery  Salad,  1041. 

Meringues  Panachees,  1302. 

Coffee,  1349. 


Wednesday,  November  — . 


Breakfast. 


SHnner. 


Plain  Omelet,  450. 

Broiled  Haddock,  Anchovy  Butter,  310,  146. 
Pig's  Feet  a  la  Boston,  730. 

Stewed  Potatoes,  995. 
Waffles,  with  Sugar,  1196. 


Ctincljeon. 


Broiled  Smelts,  Bearnaise  sauce,  353. 

Beefsteak  Pie  a  1'Americaine,  488. 

Macaroni  au  Gratin,  955. 

Mille-feuilles,  1223. 


Small  Rockaway  Oysters,  298. 

Cream  of  Game,  83. 
Radishes,  288.  Olives. 

Bass  a  la  Chambord,  343. 

Escalops  of  Veal  a  1'Italienne,  572. 

Corn,  Saute  with  Butter,  964. 

Squabs  en  Crapaudine,  819. 

Stuffed  Tomatoes,  1023. 
Roast  Grouse  sur  Canape,  852. 

Chicory  Salad,  1045. 

Fritters  Souffle"  es  a  la  Vanille,  1192. 

Coffee,  1349. 


138  THE    TABLE. 


THANKSGIVING  DAY. 

Thursday,  November  — . 

Brwkfast. 

"Eggs  k  la  Chipolata,  442. 

Blackfish  au  Gratin,  356. 

Calf  s-head  a  la  Cavour.  638. 

Stewed  Oyster-plant,  1018. 
Preserved  Green -gages,  1344. 

£unct)eon. 

Fried  Frogs,  sauce  Tartare,  400,  207. 

Minced  Beef  a  la  Grecque,  500,  237. 

Sweet  Potatoes,  Soufflees,  1010. 

Pear  Tarts,  1109. 

JDinner. 

Shrewsbury  Oysters,  298. 

Giblet  a  I'Ecossaise,  20. 

Mortadella,  287.  Celery,  290. 

Codfish,  Egg  sauce,  352,  161. 
Lamb  Chops  a  la  Robinson,  682. 

Croquettes  of  Macaroni,  279. 

Curry  of  Chicken  a  1'Espagnole,  793. 

Mushrooms  on  Toast,  916. 

Punch  en  Surprise,  1309. 

Roast  Turkey,  Cranberry  sauce,  800,  1329. 

Celery  Salad,  104*. 

Mince  Pie,  1082. 

Strachino  Cheese. 

Coffee,  1349. 


MENUS.  139 


Friday,  November  — . 

Breakfast.  SHnner. 

Crab  Omelet,  455:  Kirtig's  Oysters,  298. 

Fish  Balls,  347.  Bouille-a-Baisse,  i. 

Broiled  Sheep's-feet,  Tartare  sauce,  654,  207.     Anchovies,  284.  Radishes,  292. 

Mashed  Potatoes,  998.  Red-snapper,  with  Cream,  352,  181. 

Rice  a  la  Conde,  1181.  Breast  of  Turkey  a  la  Robinson,  807. 

Fried  Oyster-plant,  1021. 
Sweetbreads  a  la  Parisienne,  613. 

French  Peas. 

Soft  Clams  a  la  Merrill,  389.  Roast  Plovers,  865. 

Chicken  Pot-pie,  757.  Lettuce  Salad,  1058. 

Broiled  Egg-plant,  908.  Apricot  Pudding  a  la  Richelieu,  1151. 

French  Pancake,  1186.  Coffee,  1349. 


Cuncl) 


Saturday,  November  — . 

Breakfast.  Dinner. 

Eggs  a  la  Bourguignonne,  411.  Little  Neck  Clams.  300. 

Picked-up  Codfish,  346.  Frogs  a  1'Espagnole,  25. 

Minced  Beef  k  la  Provengale,  500.  Tomatoes,  288.                                            Olives. 

Saratogo  Potatoes,  101 1.  Canape  Lorenzo,  391. 

Brioche,  1201.  Suckling  Pig,  Apple  sauce,  720. 

Celery  a  la  Bonne  Femme,  928. 

Clttt  f  H  ffll\  Chicken,  Saute  with  Tarragon,  774. 

^U1  Stuffed  Peppers,  975. 

Lobster  en  Chevreuse,  362.  Woodcock  sur  Canape,  871. 

Corned  Beef  and  Cabbage,  490.  Celery,  Mayonnaise  Salad,  1042. 

Russian  Salad,  1065.  Omelet  au  Rhum,  476. 

Vanilla  Eclairs,  1245.  Coffee,  1349. 


Sunday,  December  — . 

Breakfast.  SDinner. 

Eggs  a  la  Turque,  439.  Oysters,  298. 

Boned,  Broiled  Smelts  a  la  Bearnaise,  353.  Sorrel,  with  Asparagus-tops,  41. 

Hashed  Lamb  a  la  Zingara,  652.  Celery,  290.  Radishes,  292. 

Turnips,  with  Gravy,  967.  Boiled  Halibut,  sauce  Hollandaise,  309,  160. 

Stewed  Prunes,  1330.  Tenderloin,  Pique  a  la  Proven£ale,  518. 

Stewed  Tomatoes,  1027. 
Veal  Cutlets  a  la  Marechale,  562. 
n.  Spinach  a  1'Anglaise,  940. 

Oranges  Glacees  a  la  Geo.  Renauldt,  1297. 
Terrapin  a  la  Baltimore,  396.  Roast  Quails,  834. 

Broiled  Grouse  a  la  Pomeroy,  1390.  Lettuce  Salad,  1057. 

Potato  Croquettes,  997.  St.  Honore  a  la  Rose  Delmonico,  1212. 

Timbales  a  1'Ecossaise,  261.  Swiss  Cheese. 

Creme  en  Mousse  au  Cognac,  1258.  Coffee,  1349. 


140 


THE    TABLE. 


Monday,  December  — . 


Breakfast. 

Kidney  Omelet,  463. 

Broiled  Ham,  753. 

Tripe  a  la  Creole,  545. 

Potatoes  a  la  Hanna,  1012. 

Cream  Renversee,  1252. 


Bass,  Ravigote  sauce,  352,  147. 
Breaded   Mutton  Chops,  Tomato  sauce,  643, 

205. 

Fried  Sweet  Potatoes,  993. 
Marcella-  wine  Jelly  a  la  Castellar,  1325. 


Clams,  300. 

Paysanne,  53. 

Lyons  Sausage,  286.  Watercress,  1072. 

Blackfish  a  la  maitre  d'hdtel,  329. 
Fried  Chicken,  Cream  sauce,  301,  181. 

Brussels  Sprouts,  922. 
Breast  of  Lamb  a  la  Jardiniere,  702. 

Macaroni  a  1'Italienne,  956. 

Roast  Teal  Ducks,  with  Hominy,  859,  1035. 

Doucette  Salad,  1052. 

Rum  Cake,  1229. 

Coffee,  1349* 


Tuesday,  December  — . 


Breakfast. 


Eggs  en  Panade,  436. 

Codfish,  Hollandaise  sauce,  352,  160. 

Veal  Cutlets  a  la  Philadelphia,  565. 

Broiled  Sweet  Potatoes,  983. 

Buckwheat  Cakes,  1183. 

Cuncl)con. 

Crabs,  St.  Laurent,  372. 
Beef-tongue,  sauce  Piquante,  533. 

Lima  Beans,  952, 
Japanese  Salad,  1075. 
Strawberry  Tarts,  1117. 


SHnner. 


Blue  Point  Oysters,  298. 

Mikado,  32. 

Radishes,  292.  Caviare,  281. 

Red-snapper  a  la  Bordelaise,  341. 
Chicken,  Saute  a  la  Marengo,  771. 

Corn,  Stewed  with  Butter,  964. 
Coquilles  of  Sweetbreads  a  la  Dreux,  621. 

Brussels  Sprouts,  922. 

Roast  Plover  and  Watercress,  865. 

Barbe  de  Capucine  Salad,  1038. 

Apple  Fritters,  1191. 

Coffee,  1349. 


Wednesday,  December  — . 


Breakfast. 


Omelet,  with  fine  Herbs,  451. 

Fried  Scallops,  Tomato  sauce,  301,  205. 

Lamb  Steak,  with  Bacon,  716,  754. 

Potatoes,  maitre  d'hfitel,  985. 

Brioche  Conde,  1203. 


Ctnuljwm. 


Fried  Porgies,  Egg  sauce,  320,  161. 

Tendron  of  Veal,  Morlaisienne,  635. 

Risotto  k  la  Milanaise,  1017. 

Charlotte  Russe,  1261. 


STmner. 

Rockaway  Oysters,  298. 

Chicken  a  la  Piemontaise,  63. 

Lyons  Sausage,  286.  Olives. 

Smelts  a  la  Toulouse,  354. 
Cromesquis  of  Chicken  a  la  Reine,  765. 

Stuffed  Onions,  970. 
Tenderloin,  Pique  a  la  Portugaise,  517. 

Cardons,  with  Marrow,  931. 
Roast  Grouse,  with  Watercress,  852. 

Celery  Salad,  1042. 

Peach  Pudding  a  la  Richelieu,  1150. 

Coffee,  1349. 


MENUS. 


141 


Thursday,  December 


Breakfast. 


Sinner. 


Eggs  a  la  Vanierbilt,  420. 

Haddock,  Cream  sauce,  352,  181. 

Broiled  Pig's  Feet  a  la  Boston,  730. 

Saratoga  Potatoes,  ion. 

German  Pancake,  1 188. 


Cundjeon. 

Stuffed  Deviled  Lobster,  367. 

Vol-au-Vent,  Financiere,  810. 

Lamb-tongue  Salad,  1056. 

Apple  Cake,  121%. 


300. 

Cream  of  Lettuce,  87. 

Sardines,  283.  Celery,  290. 

Oysters  en  Petites  Caisses,  275. 

Sweetbreads  a  la  Duxelle,  608. 

Cauliflower,  Hollandaise,  923,  160, 

Squabs  en  Crapaudine,  819. 

Stuffed  Cucumbers,  937. 
Roast  Canvas  -  back    Ducks,   Currant   Jelly, 

874,  1326. 

Chicory  Salad,  1045. 

Vanilla  Ice-cream,  1271. 

Biscuits  a  la  Livornaise,  1233. 

Coffee,  1349. 


Friday,  December  — . 


Breakfast. 

Oyster  Omelet,  452. 

Broiled  Salt  Mackerel,  329. 

Lamb  Fries,  Tomato  sauce,  673. 

Fried  Potatoes,  993. 
Preserved  Raspberries,  1346. 

£tmd)eon.  . 

Pompano,  with  fine  Herbs,  331. 

Stewed  Mutton,  with  Oyster-plant,  703, 

Potatoes  a  PHollandaise,  999. 

Apple  Meringue  Pie,  1103. 


CHnner. 


East  River  Oysters,  298. 

Consomme  au  Spaghetti,  103. 

Radishes,  292.  Celery,  290. 

Perch  au  Gratin,  356. 
Tenderloin,  Pique  a  la  Duchesse,  516. 

Cepes  k  la  Bordelaise,  913. 
Lamb  Chops  a  la  Clichy,  684. 

French  Peas. 

Partridge,  Pique  sur  Canape,  843. 

Escarole  Salad,  1055. 

Plum  Pudding,  1163. 

Coffee,  1349. 


Saturday,  December  — . 


Breakfast. 

Barley  and  Cream. 

Eggs  a  la  Chipolata,  442. 

Mutton  Chops,  Breaded,  643. 

Lima  Beans,  with  Cream,  952. 

Malaga  Grapes. 

Ctmctyeon. 

Stuffed  Oysters  a  la  Malt,  386. 

Breast  of  Veal  a  la  Milanaise,  596. 

Macedoine  Salad,  1063. 

Mince  Pie,  1082. 


Dinner. 

Little  Neck  Clams,  300. 

Puree  of  Partridge  a  la  Destaing,  89. 

Tomatoes,  292.  Olive 

Boiled  Codfish,  Oyster  sauce,  352. 
Salmi  of  Pigeons  k  la  Moderne,  870. 

Spinach  au  Gras,  943. 
Fillet  of  Venison,  Port-wine  sauce,  891 . 

Succotash,  1022. 

Roast  Turkey,  800. 

Lettuce  Salad,  1058. 

Almond  Cake,  Glace,  1208. 

Coffee,  1349. 


142 


THE    TABLE. 


Sunday,  December  — . 


Breakfast. 


Spanish  Omelet,  472. 

Fried  Smelts,  Tartare  sauce,  301,  207, 

Porterhouse  Steak,  524. 

Stewed  Potatoes,  995. 

Creme  en  Mousse  au  Cafe,  1253. 


£uncl)eon. 

Soft  Clams  a  la  Merrill,  389. 

Breast  of  Turkey  a  la  Robinson,  807. 

Lobster  Salad  a  la  Plummer,  1062. 

Pie  a  la  Martha  Washington,  1105. 


Sinner. 


Oysters,  298. 
Cream  of  Celery,  71. 

Radishes,  292.  Mortadella,  287. 

Sheep's-head,  maitre  d'h6tel,  329. 

Cucumber  Salad,  289. 
Chartreuse  of  Partridge,  849. 

Stuffed  Tomatoes,  1023. 
Sweetbreads  a  la  Montglas,  615. 

String  Beans,  948. 

Punch  a  la  Cardinal,  1306. 

Saddle  of  Venison,  with  Currant  Jelly,  878. 

Celery  Salad,  1041. 

Neapolitan  Ice-cream,  1292. 

Petites  Meringues  a  la  Ch.  C.  Delmonico,  1249. 

Camcmbert  Cheese. 

Coffee,  1349. 


Monday,  December  — . 


Breakfast. 


dinner. 


Poached  Eggs  on  Anchovy  Toast,  404,  280. 

Fish  Balls,  347. 

Beef-tongue,  Piquante  sauce,  533. 

Mashed  Potatoes  au  Gratin,  998. 

Rice  and  Cream  a  la  Croce,  1296. 


Cuncljeon. 


Oyster  Patties,  387. 

Salmi  of  Ducklings  a  1'Americaine,  826. 

Sweet  Potatoes  Soufflees,  1010. 

Cocoanut  Pie,  noi. 


Linn  Haven  Oysters,  298. 

Consomme,  Printanier  Royale,  124. 

Olives.  Watercress,  1072. 

Bass  aux  fines  Herbes,  331. 
Civet  of  Rabbit  a  la  Frangaise,  887. 

Artichokes,  Florentine,  903. 

Lamb  Chops,  maison  d'or,  683. 

Asparagus-tops  a  la  Bechamel,  904,  154. 

Roast  Chicken,  with  Gravy,  755. 

Doucctte  Salad,  1054. 

Baked  Apple  Dumplings,  1122. 

Coffee,  1349. 


Tuesday,  December  — . 


Sreakfast. 

Omelet,  with  Cheese,  469. 

Cod's  Tongues  a  la  Poulette,  351. 

Chicken  Livers  Saut6s  au  Madere,  707. 

Potato  Croquettes,  997. 
Preserved  Egg-plums,  1343. 


£unct)eon. 


Haddock,  with  White  Wine,  342. 
Veal  Cutlets  k  la  Milanaise,  563. 

Crab  Salad,  1047. 
Sctvarin  a  1'Anglaise,  1199. 


Sinner. 

Shrewsbury  Oysters,  298. 

Clear  Green  Turtle,  18. 

Radishes,  292.  Thon,  282. 

Broiled  Deviled  Lobster,  364. 

Calfs-head  &  la  Vinaigrette,  640. 

Spinach  a  la  Vieille  Mode,  941. 

Supreme  of  Partridge  a  la  Richelieu,  858. 

Brussels  Sprouts,  922. 
Red-head  Ducks,  with  Hominy,  876,  1035. 

Lettuce  Salad,  1057. 

Pudding  a  la  Porfirio  Diaz,  1135. 

Coffee,  1349. 


MENUS.  1 43 


Wednesday,  December  — . 

Breakfast.  JUinner. 

Scrambled  Eggs,  with  Mushrooms,  405.  Clams,  300. 

Oysters  en  Brochette  au  Petit  Sale,  385.  Puree  Parmentier,  44. 

Mutton  Hash  au  Gratin,  653.  Watercress,  1072.  Mortadella,   1087. 

Stewed  Corn,  964.  Frogs  a  1'Espagnole,  401. 

French  Pancake,  1186.  Broiled  Tenderloin  a  la  Trianon,  507. 

French  Peas. 
Sweetbreads  a  la  Duxelle,  608. 

Lima  Beans,  952. 

Matelote  of  Eels,  332.  Roast  Grouse  sur  Canape,  852. 

Curry  of  Chicken  a  1'Indienne,  792.  Doucette  and  Beet-root  Salad,  1053. 

Cauliflower,  with  Butter,  925.  Bread  Pudding,  1132. 

Omelet  SoufP.ee,  474.  Coffee,  1349. 


Thursday,  December  — . 

Breakfast.  Dinner. 

Omelet,  with  Peas,  459.  Doxie  Rockaway  Oysters,  298. 

Broiled  Sardines  on  Toast,  403.  Consomme  Imperial,  n  i . 

Broiled  Venison  Steak,  Currant  Jelly,  884.       Olives.  Celery,  290. 

Potatoes,  Hollandaise,  999.  Red-snapper  a  1'Icarienne,  336. 

Stewed  Prunes  a  la  Dufour,  1330.  Croquettes   of   Lamb,  Bearnaise   sauce,    679, 

166. 

Turban  of  Chicken  a  la  Cleveland,  791. 
n.  Peas,  with  Cream,  980. 

Foies-Gras  e,n  Bellevue. 

Flounders,  maitre  d'hdtel,  329.  Woodcock  sur  Canape,  871. 

Beefsteak  Pie  a  I'Americaine,  488.  Celery,  1041 

Stuffed  Cabbage,  9  r 9.  Apple  Charlotte,  1 167. 

Green-gage  Re,  1093.  Coffee,  1349. 


Friday,  December  — . 

Breakfast.  Sinner. 

Lobster  Omelet,  454.  Clams,  300. 

Boiled  Codfish,  Hollandaise  sauce,  352,  160.  Chicken  a  la  Turque,  69. 

Brjiled  Calf's  Liver  and  Bacon,  584.  Radishes,  292.  Lyons  Sausage,  286. 

Fried  Egg-plant,  907.  Matelote  of  Eels,  332. 

Brioches  Fluttes,  1204.  Ballotin  of  Squab  a  1'Italienne,  818. 

Stuffed  Egg-plant,  909. 
ffltt  Tenderloin,  Marinated,  Russian  sauce,  511. 

String  Beans,  948. 

Oysters  a  la  Baltimore,  388.  Roast  Veal,  585. 

Sausages  a  1'Anglaise,  736.  Chicory  Salad,  1045. 

Fried  Sweet  Potatoes,  993.  Sago  Pudding,  1140. 

Custard  Pie,  noo.  Coffee,  1349. 


144 


THE    TABLE. 


Saturday,  December  — -. 


Breakfast. 


SHnner. 


Hominy  and  Cream,  1034. 

Ham  and  Eggs,  412,  753. 

Broiled  Deviled  Mutton  Kidneys,  715. 

Fried  Potatoes,  993. 

Baked  Apples,  1124. 

Cundjeon. 

Mussels  a  la  Mariniere,  378. 
Garnished  Sourkrout,  924. 

Beef  Salad,  1039. 

Jamaica-rum  Jelly,  1320. 

Gingerbread,  1213. 


Cherry-stone  Oysters,  398. 

Menestra,  36. 

Olives.  Tomatoes,  288 

Lobster  Croquettes,  sauce  Aurore,  365,  182. 

Mignons  Filets,  Bohemienne,  513. 

Macaroni  a  1'Italienne,  956. 
Chicken  Vol-au-Vent,  with  Mushrooms,  812. 

French  Peas. 

Roast  Quails,  834. 

Escarole  Salad,  1055. 

Baba  au  Madere,  1217. 

Coffee,  1349. 


Sunday,   December   — . 


Breakfast. 


Omelet  Raspail,  467. 

Halibut  Steaks,  maitre  d'h6tel,  310. 

Minced  Beef  al'Ecarlate,  500,  247. 

Sweet  Potatoes,  Hollandaise,  999. 

Apricot  Preserves,  1340. 


Citndjeon. 


Lobster  a  la  Newburg,  359. 
Broiled  Chicken,  with  Bacon,  756. 

Potatoes,  Julienne,  1013. 

Timbales  a  la  Schultze,  263. 

Apple  Meringue  Pie,  1103. 


Sinner. 


Blue  Point  Oysters,  298. 

Consomme  Duchesse,  125. 

Celery,  290.  Radishes,  292. 

Fillet  of  Sole  au  Gratin,  319. 
Coquilles  of  Chicken  a  1'Anglaise,  271. 

Tomatoes  a  la  Bock,  1026. 
Tenderloin,  Pique  a  la  Parisienne,  516,  495. 

Beans  Panachees,  950. 
Punch  a  la  Lalla  Rookh,  1308. 
Roast  Partridges,  with  Watercress,  843. 

Lettuce  Salad,  1057. 

St.  Honore  a  la  Rose  Delmonico,  1212. 

Roquefort  Cheese. 

Coffee,  1349. 


Monday,  December  — . 


Breakfast. 


Eggs  a  la  Bonne  Femme,  432. 

Fried  Frost-fish,  301. 
Mutton  Chops,  sauce  Colbert,  647,  190. 

Potatoes,  Duchesse,  1006. 
Whipped  Cream  a  la  Vanille,  1254. 


£und)ecm. 


Stuffed  Deviled  Crabs,  370. 

Minced  Veal  a  la  Biscaenne,  576. 

Sorrel  au  Gras,  974. 

Rhubarb  Tarts,  1112. 


Sinner. 

Parker  Bay  Oysters,  298. 

Jardiniere,  28. 

Olives.  Mortadella,  287. 

Red-snapper  a  la  Venitienne,  338. 

Sweetbreads  au  Salpicon,  605. 

Stuffed  Lettuce,  953. 

Chicken  a  la  Maryland,  785. 

Stewed  Tomatoes,  1027. 

Roast  Beef,  527. 

Watercress  Salad,  1072. 

Raspberry  Water-ice,  1281. 

Fancy  Almond  Cakes,  1239. 

Coffee,  1349. 


MENUS. 


Tuesday,  December 


Breakfast. 


Oatmeal  and  Cream. 

Sausage  Omelet,  465. 

Hamburg  Steak,  Russian  sauce,  526. 

Potatoes,  Windsor,  1008. 

Small  Brioches,  1202. 


£uncl)eon. 


Oysters  a  la  Pompadour,  384. 

Stewed  Veal,  Marengo,  624. 

Sweet  Potatoes,  Soufflees,  1010. 

Pumpkin  Pie,  1099. 


dinner. 


Doxie  Rockaway  Oysters,  298. 

Mock  Turtle,  17. 
Radishes,  292.  Thon,  282. 

Smelts,  Bearnaise,  353. 
Saddle  of  Venison,  Port  Wine  sauce,  878,  891. 

Puree  of  Chestnuts,  131. 
Sweetbreads,  with  Asparagus-tops,  607. 

Lima  Beans,  952. 

Roast  Ducklings,  824. 

Cebry  Salad,  1042. 

Pudding  a  la  U.  S.  Grant,  1159. 

Coffee,  1349. 


Wednesday,  December  — . 


Breakfast. 

Eggsau  Soleil,  415. 

Fried  Yellow  Perch,  301. 

Pig's  Feet  a  la  St.  Hubert,  727. 

Potato  Croquettes,  997. 

Apples  and  Rice,  1169. 


Cundjeon. 

Black  Bass,  with  White  Wine,  342. 
Sirloin  Steak  a  la  Bordelaise,  491. 
Cauliflower  au  Gratin,  926. 
Plum  Pie,  1094. 


Sinner. 


Rockaway  Oysters,  298. 

Spaghetti,  with  Tomatoes,  56. 

Celery,  290.  Caviare,  281. 

Broiled  Pompano,  maitre  d'hdtel,  329. 

Cucumber  salad,  289. 

Hashed  Turkey  a  la  Creme,  804. 

Okras,  Sautes  a  la  Creole,  1031. 

Lamb  Chops  a  la  Massena,  687. 

French  Peas,  with  Lettuce,  977. 

Roast  Grouse,  with  Watercress,  852. 

Chicory  au  Chapon-salad,  1046. 

Meringues  al'Helvetienne,  1251. 

Coffee,  1349. 


Thursday,  December  — . 


Breakfast. 


Eggs  a  la  Paysanne,  433. 

Tripe  a  la  LyonnaLse,  548. 

Mignons  Filets  a  la  Provencale,  509,  518. 

Hashed  Potatoes  au  Gratin,  1004. 

Wheat  Cakes,  1184.       - 


Cuncl)eon. 


Lobster  Croquettes  a  la  Victoria,  365, 
Stewed  Beef  a  la  Dufour,  541. 

Timbales  Lagardere,  809. 
Boiled  Apricot  Dumplings,  1126. 


Sinner. 


Sound  Oysters,  298. 

Cream  of  Chicken,  82. 

Radishes,  292.  Bologna  Sausage,  286. 

Frogs  a  la  Poulette,  399. 
Pillau  of  Chicken  a  la  Turque,  782. 

Stewed  Corn,  963. 
Broiled  Partridge,  with  Bacon,  844,  754. 

Spaghetti  a  1'Italienne,  960. 
Roast  Saddle  of  Mutton,  664. 

Escarole  Salad,  1055. 

Cabinet  Pudding  a  la  Sadt-Carnot,  1164. 

Coffee,  1349. 


146  THE    TABLE. 


Friday^  December  — . 

Breakfast.  Dinner. 

Omelet  Mexicaine,  473.  Oak  Island  Oysters,  298. 

Fried  Black-bass,  301.  Bis1ue  of  ^lams,  8- 

Sausages  a  1'Anglaise,  736.  Sardines,  283.  ^  Celery,  290. 

Saratoga  Potatoes,  ion.  Bouille-a-Baisse  a  la  Marseillaise.  340. 

Peach  Marmalade,  1331.  Broiled  Tenderloin  a  la  Bearnaise,  492. 

Tomatoes  a  la  Reine,  1024. 
Pigeon  Cutlets  k  la  Victoria,  815. 
UttnCljeOn.  Fried  Egg-plant,  907. 

Roast  Quails  on  Toast,  834. 

Picked-up  Codfish,  346.  Celery  Salad(  104I. 

Beefsteak  Pie  a  1'Americaine,  488.  Vanilla  Ice-cream,  1271 . 

Lobster  Salad,  1061.  Petites  Bouchees  des  Dames,  1237. 

Rice  and  Cream  a  la  Croce,  1296.  Coffee,  1349. 


Saturday \  December  — . 

Breakfast.  Dinner. 

Eggs  a  la  Valencienne,  421.  Clams,  300. 

Broiled  Sardines  on  Toast,  403.  Consomme  Napolitame,  127. 

Lamb  Kidneys,  Sautes  a  1'Italienne,  663.  Radishes,  292.                                  Caviare,  281. 

Baked  Potatoes.  Haddock,  Cream  sauce,  352,  181. 

Marcella-wine  Jelly  a  la  Castellar,  1325.  Mignons  Filets,  with  Marrow,  510. 

Fried  Egg-plant,  907. 

£tmchcon.  ^f *  la  Rou*nnaise'  *>*• 

Celery,  with  Cream,  929. 

Scallops  a  la  Brestoise,  392.  Roast  Lamb,  Mint  sauce,  585,  169. 

Squabs  a  1'Americaine,  820.  Chicory  Salad,  1045. 

Cauliflower  au  Gratin,  926.  Biscuits  Tortoni,  1287. 

Mince  Pie,  1082.  Coffee,  1349. 


Sunday,  December  — . 

Breakfast.  Dinner. 

Eggs  a  la  Hyde,  448.  Sma11  Rockaway  Oysters,  298. 

Fried  Frogs'  Legs,  Tomato'  sauce,  400,  205.  Chicken,  with  Leeks,  68. 

Hashed  Chicken,  with  Cream,  804.  Celery,  290.  Olives. 

Fried  Oyster-plant,  1021.  Stuffed  Deviled  Lobster,  367. 

Rice  a  la  Conde,  1 181 .  S*1""  of  Woodcock  a  la  Gastronome,  842 . 

French  Peas. 

Sweetbreads  a  la  Soubise,  606. 
£unCllCOtl  Tomatoes  a  la  Bock,  1026. 

Punch  a  la  Lorenzo  Delmonico,  1303. 

Stewed  Terrapin  i  la  Maryland,  397.  Roast  Grouse  a  la  Sam  Ward,  853. 

Broiled     Red  -  head     Ducks,    Currant  Jelly.  Celery,  Mayonnaise  Salad,  1042. 

876,  1326.  Macedoine  a  la  Cavour,  1298. 

Risotto  k  la  Milanaise,  1017.  Biscuits  Ambroisienne,  1234. 

Japanese  Salad,  1075.  Camembert  Cheese. 

Raspberry  Tarts,  1118.  Coffee,  1349. 


MENUS. 


147 


Broiled 


Monday^   December  —  . 


Breakfast. 


Hominy,  with  Cream,  1034. 

Eggs  a  T  Aurore,  444. 
Venison      Steaks,     maitre     d'hdtel, 
879>  J45> 

Fried  Potatoes,  993. 
Creme  Renversee,  1252. 


JDinner. 


CttttCl) 


€Qtt. 

Canape  Lorenzo,  391. 

Mignons  of  Lamb  a  la  Montebello,  1360,  249. 

Brussels  Sprouts,  with  Butter,  922. 

Charlotte  Russe,  1261. 


Massachusetts  Bay  Oysters.  298. 

Puree  Faubonne,  46. 

Celery,  290.  Sardines,  283. 

Red-snapper  a  la  Bordelaise,  341. 
Quafls  Braised,  Celery  sauce,  836. 
Lamb  Chops  a  la  Maintenon,  685. 
Cauliflower,  Hollandaise,  925,  160. 
Roast  Plover  sur  Canape^  865. 

Doucette  Salad,  1054. 
_  ^.    ... 

Cocoanut  Pudding,  1147. 

_.   _. 

Coffee,  1349. 


Tuesday,  December 


Ureakfaat. 

Smoked  Beef  Omelet,  461. 

Stewed  Oysters  a  la  Baltimore,  388. 

Broiled  Lamb  Chops,  with  Bacon,  647,  754. 

Potatoes  en  Paille,  1014. 
Preserved  Strawberries,  1345. 


Dinner. 


Chincoteague  Oysters,  298. 

Green  Turtle,  16. 

Anchovies,  284.  Watercress,  1072. 

Boned  Deviled  Smelts,  sauce  Tartare,  353.  207. 

Boiled  Turkey  a  1'Anglaise,  795. 

French  Peas. 


Scallops  Brestoise,  392. 

Soles  a  la  Horly,  31 
„.  rT7     ,      ./XT     -ii 

Blanquette  of  Veal,  with  Nouilles,  552. 

Oyster-plant  a  la  Poulette,  1019. 
T    : 
Lobster  Salad  a  la  Plummer,  1062. 

Rice  and  Cream  a  la  Croce,  1296, 


97O. 
Roast  Saddle  of  Venison,  878. 

Romaine  Salad,  1064. 

_ 

Omelet  Soufflee,  474. 

C°ffee»  I349> 


148 


THE    TABLE. 


CHRISTMAS. 
Wednesday,  December  — 

Breakfast. 

Eggs  a  1'Aurore,  444. 
Broiled  Salt  Mackerel,  329. 

Porterhouse  Steak,  524.  Potatoes.  Chateau,  1009. 

Creme  en  Mousse  au  Maraschino,  1257. 


Lobster  en  Chevreuse,  362. 
Chicken,  Saute  with  Tarragon,  774. 

Broiled  Sweet  Potatoes,  0.83. 

Pie  a  la  Martha  Washington,  1105. 

Biscuits  Glaces,  1286. 


55  inner. 

Small  Rockaway  Oysters,  298. 
Consomme  Printanier  Royale,  124. 
Celery,  290.  Radishes.  292. 

Bouchees  a  la  Reine,  270. 

Terrapin  a  la  Baltimore,  396. 

Filets  Mignons  a  la  Bayard,  509,  231. 

Stuffed  Tomatoes,  a  la  Reine,  1024. 

Supreme  of  Partridge  &  la  Perigueux,  850. 

French  Peas,  with  fresh  Butter,  978. 

Stuffed  Deviled  Lobster.  367. 

Champagne  Punch,  1307. 

Canvas-back  Ducks,  with  Currant  Jelly,  874,  1326. 
Lettuce  and  Egg  Salad,  1058. 

Nougat  Pyramid,  1267. 

Plombiere  a  la  Hamilton,  1370. 

Petites  Bouchees  des  Dames  a  la  Mme.  Astor,  1238. 

Sweet  Macaroons,  1210. 
Lady-fingers,  1231.  Biscuits  Richelieu,  1232. 

Coffee,  1349. 
Punch  k  la  Czarina,  1312 — to  be  served  at  10  p.  M. 


MENUS. 


149 


Thursday,   December  — . 


Breakfast. 


Dinner. 


Spanish  Omelet,  472. 

Fried  Frost- fish,  301. 

Hamburg  Steak,  Madeira  sauce,  526, 185. 

Potatoes,  Lyonnaise,  991. 
Prunes  a  la  General  Dufour,  1330. 


£uncl)con. 


Canape  Lorenzo,  391. 
Broiled  CalPs  Liver  and  Bacon,  584. 

Anchovy  Salad,  1037. 
Rice  Pudding  a  1'Orange,  1130. 


Mill  Pond  Oysters,  298. 

Cream  of  Barley,  77. 
Tomatoes,  288.  Caviare,  28  r. 

Stuffed  Deviled  Crabs,  370. 
Croustade  of  Kidneys,  with  Mushrooms,  680. 

Spinach,  with  Eggs,  940. 

Broiled  Tenderloin  and  Watercress,  503. 

Stul  ed  Peppers,  975. 

Rtast  Grouse,  852. 

Escarole  Salad,  1055. 

Kirsch  Omelet,  476. 

Coffee,  1349. 


Friday,  December  — , 


Breakfast. 


Scrambled  Eggs,  with  Asparagus-tops,  406. 

Cod's  Tongues,  black  Butter,  349. 

Hashed  Turkey  en  Bordure,  805. 

Broiled  Sweet  Potatoes,  983. 

Baked  Apples,  1124. 

Cunctyecm. 

Porgies,  Tomato  sauce,  301,  205. 

Chicken  Pot-pie,  757. 

Russian  Salad,  1065. 

Madeleine,  1126. 


HHnner. 

Oysters,  298. 
Consomme  Chatelaine,  128. 


Thon,  282. 


Celery,  290. 


Red-snapper,  Egg  sauce,  352,  161. 

Coquilles  of  Sweetbreads  a  la  Dreux,  621. 

Salmi  of  Reed-birds,  maison  d'or,  867. 

Brussels  Sprouts,  922. 

Roast  Chicken,  755. 

Lettuce  Salad,  1057. 

Baba  au  Rhum,  1217, 

Coffee,  1349. 


Saturday,   December  — . 


Breakfast. 


Tomato^Omelet  a  la  Proven^ale,  457. 

Fish  Balls,  347. 
Lamb  en  Brochette  a  la  Dumas,  674. 

Fried  Potatoes,  993. 
Brioche  a  la  Conde.  1203. 

Cmtctjeon. 

Stuffed  Oysters  a  la  Mali,  386. 

Calf's-head  a  la  Cavour,  638. 

Stuffed  Cabbage,  919. 

Potato  Salad,  1073. 
Charlotte  au  Cafe,  1362. 


EHnner. 

Clams,  300. 

Chicken  a  la  Portugaise,  66. 

Watercress,  1072.  Sardines,  283. 

Sheep's-head,  maitre  d'h6tel,  329. 

Salmi  of  Ducks,  with  Turnips,  826. 

Spaghetti  Napolitaine,  959. 

Tenderloin,  Pique  a  la  Florentine,  506. 

Roast  Red-heads,  with  Hominy,  876,  1035, 

Celery  Salad,  1042. 

Plombiere  a  la  Kingman.  1294. 

Coffee,  1349. 


THE    TABLE. 


Sunday,  December 


Breakfast. 


Dinner. 


Eggs  i  la  Bourguignonne,  411. 

Broiled  Frogs,  maitre  d'hbtel,  398. 

Broiled  Beefsteak  a  la  Bearnaise,  492. 

Stewed  Tomatoes,  1027. 

Buckwheat  Cakes,  1183. 


Ctmcfyecm. 


Smelts,  Toulouse,  354. 

Blanquette  of  Veal,  with  Peas,  552 

Chicken  Salad,  1044. 

Mince  Pie,  1082. 


Blue  Point  Oysters,  298. 

Cream  of  Asparagus,  70. 

Radishes,  292.  Celery,  290. 

Bass  a  la  Chambord,  343. 
Chicken  Fricasse  a  la  Reine,  780. 

Brussels  Sprouts,  922. 
Broiled  Tenderloin  aux  Gourmets,  508, 

Stuffed  Egg-plant,  909. 
Punch  en  Surprise,  1309. 
Roast  Grouse  a  la  Sam  Ward,  853. 

Chicory  Salad,  1045. 

Diplomatic  Pudding,  1129. 

Strachino  Cheese. 

Coffee,  1349. 


Monday,   December  — . 


Breakfast. 

Omelet,  with  fine  Herbs,  451. 

Minced  Beef  a  la  Catalan,  502. 

Sausages  a  PItalienne,  737. 

Potatoes,  Julienne,  1013. 

Apple  Fritters,  1191. 

Ctmcijecm. 

Clams  a  la  Merrill,  389. 
Stewed  Lamb  aux  Flageolets,  707. 

Oyster-plant,  Poulette,  1019. 
Rice  and  Apples  a  la  Czar,  1173. 


SHnner. 


East  River  Oysters,  298. 

Consomme  Garibaldi,  112. 

Olives.  Mortadella,  287. 

Codfish,  Oyster  sauce,  352. 

Leg  of  Mutton,  Bretonne,  650. 

Onions,  with  Cream,  968. 

Squabs  en  Compote,  822. 

Cauliflower  au  Gratin,  926. 

Roast  Beef,  527. 

Escarole  Salad,  1055. 

Blanc-Manger  a  la  J.  Delmonico,  1270. 

Coffee,  1349. 


Tuesday,  December  — . 


Breakfast. 


Eggs  a  la  Meyerbeer,  437. 

Fried  Soft-shelled  Crabs,  368. 

Tripe  a  la  Lyonnaise,  548. 

Saratoga  Potatoes,  ion. 

German  Pancake,  with  Apples,  1189. 


Cunclji 


>eon. 

Lobster  a  la  Newburg,  359. 
Breaded  Veal  Cutlets,  Tomato  sauce,  563. 

French  Peas. 
Caviare  on  Toast,  281. 
Cherry  Tarts,  nn. 


dinner. 


Small  Rockaway  Oysters,  298. 

Bisque  of  Lobster,  10. 
Celery,  290.  Radishes,  292. 

Matelote  of  Bass,  332. 

Salmi  of  Grouse  k  la  Walter  Scott,  856. 

Tenderloin  of  Beef,  Pique  a  la  Sevigne,  520. 

Stewed  Tomatoes,  1027. 
Roast  Partridge  sur  Canape,  843. 

Lettuce  Salad,  1059. 

Neapolitan  Ice-cream,  1292. 

Small  Meringues  a  laCh.  C.  Delmonico,  1249. 

Coffee,  1349. 


SOUPS 


1.  Bonille-a-Baisse. — Chop  two  medium-sized,  peeled,  sound  onions 
very  fine,    with   one  medium-sized,  fine,  fresh,  green  pepper,  the  same 
way,  and   put  them  in  a  pan  on  the  hot  range,  with  a  gill  of  sweet  oil. 
When  well  browned,  moisten  with  three  pints  of  hot  white  broth  (No.  99). 
Cut  three  skinned,  good-sized,  sound,  well-washed  potatoes  into  quarters, 
also  three  fine,  good-sized,  sound,  red,  peeled  tomatoes  into  rather  small 
pieces  ;  put  all   in  the  soup.     Season  with  a  pinch  of  salt  (the  equivalent 
of  a  tablespoonful)  and  half  a  pinch  of  pepper,  and  then  boil  well  for  fully 
one  hour  and  a  half,  placing  into  it  a  strong   bouquet  (No.  254)  at  the  be- 
ginning, also  half  a  teaspoonful  of  powdered  saffron,  diluted   in  a  little 
water;  when  nearly  done,  add  one  pound  of  boned  codfish,  cut  into  small 
pieces  ;  boil  again  for  three  minutes,  pour  into  a  hot  soup  tureen,  and 
serve  with  six  slices  of  toasted  bread. 

2.  Brimoise. — Pare  and  cut   into   small   squares   three  medium-sized 
carrots,  one  turnip,  half  an  onion,  and  two  leeks  ;  put  these  with  two 
ounces  of  butter  in  a  covered  saucepan  for  a  few  moments  ;  moisten  with 
three  pints  of  broth  (No.  99),  season  with  half  a  tablespoonful  of  salt,  and 
a  teaspoonful  of  pepper.     Cook  for  three-quarters   of  an   hour,  and  then 
add  a  handful   of  chiffonade  (No.  132)  ;  when  ready,  ser.ve  with  six  slices 
of  toasted  bread. 

3.  Br  II  noise  with  Bice. — The  same  as  for  No.  2,  adding  half  a  cupful 
of  uncooked  rice  about  seventeen  minutes  before  serving  ;  taste  to  see  if 
sufficiently  seasoned,  and  serve. 

4.  Brimoise  With  Sorrel. — The  same,  adding  two  good  handfuls  of 
chopped  sorrel  about  two  minutes  before  serving. 

5.  Beef  a  1' Anglaise. — Cut  up  into  small  squares  a  quarter  of  a  pound 
of  raw,  lean  beef  ;  brown  them  a  little  in  a  saucepan  on  the   hot  range, 
then  moisten  with  three  pints  of  broth  (No.  99),  add  half  a  pint  of  prin- 
tanier  (No.  51),  a  handful  of  barley,  and  half  a  pinch  each  of  salt  and  pep- 
per.      Boil    thoroughly  for  half     an    hour,  and  a   few    moments    before 
serving  put  in  one  medium-sized  sliced  tomato,  taste  to  see  if  sufficiently 
seasoned,  then  pour  the  soup  into  a  hot  tureen,  and  send  to  the  table. 

6.  Beef  a  PEcossaise,   thickened.— Brown  in  a  little  fat,  in  a  sauce- 
pan, a  quarter  of  a  pound  of  small  squares  of  lean  beef  and  a  sliced  onion  ; 
moisten  with  three  pints  of  broth  (No.  99),  adding  half  a  cup  of  oatmeal, 
a  small  glass    of    Madeira  wine,  half  a  tablespoonful  of  salt  and  a  tea- 
spoonful  of  pepper.      Let  cook  for  thirty  minutes,  then  serve. 


THE    TABLE. 


7.  Busecca. — Brown  in  a  saucepan  one  pint  of  raw  printanier  (No.  51), 
adding  half  a  pint  of  chopped    celery  ;    let  steam    gently    for   about    ten 
minutes,   then  moisten  with  three  pints  of  white  broth  (No.   99)  and  a 
quarter  of  a  pound  of  very  finely  shred  tripe  ;  season  with  half  a  table- 
spoonful   of  salt   and   a   teaspoonful   of   pepper.       Cook    thoroughly   for 
twenty-five  minutes,  and  serve  with  a  little  grated  cheese,  separate. 

8.  Bisque  of  Clams. — Open  twelve  large  clams,  scald  them  whole  in 
their  own  juice,   and    drain.     Then    pound    them    in   a  mortar,  and  put 
them   back   into  a  saucepan   with   the    same   water.     Add    one    quart    of 
white   broth  (No.  99),  one  bouquet  (No.   254),  half  a  pint  of  raw  rice,  a 
little  pepper,  but  no  salt  ;  boil  for  forty-five  minutes,  then  strain  through 
a  fine  sieve,  adding  half  a  cupful  of  good   cream.      Let   it  heat,  but  not 
boil  again,  and  serve  with  very  small  squares  of  fried  bread. 

9.  Bisque  of  Crabs. — Boil  four  hard-shelled  crabs  in  salted  water  for 
about  fifteen  minutes;  wash  and  drain  them  well,  and  proceed  as  for  No.  8. 

10.  Bisque  of  Lobster. — The   same   as   for   No.    8.     Two    pounds    of 
lobster  boiled  in  the  shell  will  be  sufficient;  serve    with    small  squares  of 
boiled  lobster  claw,  cut  in  dice. 

11.  Croute-au-Pot. — Take    two    carrots    cut    in    round    slices,    one 
turnip,  cut  .the  same,  adding  a  few  pieces  of  celery  and  half  a  quarter  of 
chopped-up  cabbage  ;  stew  them  for  ten  minutes  in  a  covered  saucepan, 
with  two  ounces  of  butter  ;  then  moisten  with  three  pints  of  white  broth 
(No.  99),  adding  half  a  tablespoonful  of  salt  and  a  teaspoonful  of  pepper. 
Boil   well  for  thirty  minutes,  and  serve   with   six  pieces  of  dry  toasted 
rolls. 

12.  Fish  Chowder,  Boston  style.— Take  a  nice   live  codfish  of  about 
six  pounds,  cut  the  head  off  and  remove  all  the  bones,  then  cut  the  fish 
into  square  pieces,  place  them  in  a  bowl,  and  add  half  a  pinch  of  salt  and  a 
pint   of    cold   water  so    as   to   have   the   flesh  firm.      Take   the   head   and 
bones,  place  them  in  a  saucepan   with  two  quarts  of  white  broth  (No.  99) 
on  the   stove,  and  as   soon  as   it  comes   to  a  boil,  skim    it  well.      Season 
with  one  pinch  of  salt  and   half  a  pinch  of  pepper.      Let  boil  for  twenty 
minutes.      Peel  and  slice  very  fine  one  small,  sound  onion,  place  it  in  a 
saucepan  with  one  ounce  of  butter,  half  an  ounce  of  salt  pork,  cut  in  small 
dice-shaped  pieces,  let  cook  for  five  minutes,  then  add  two  tablespoonfuls 
of  flour.      Stir  well  together  for  three  minutes  on  a  brisk  fire,  being  care- 
ful not  to  let  it  get  brown.      Strain  the  broth  into  a  bowl,  and  when  all 
strained  in,  add  it  to  the  flour," stirring  well  until  all   the  broth  is  added. 
Let  boil  for  ten  minutes.      Cut  two  good-sized,  sound  potatoes  in    small 
dice-shaped   pieces,  add  them  to  the  soup.      Boil  five  minutes.      Drain  the 
codfish,  wash  it  once  more,  and  add  it   to  the  soup.      Boil   five  minutes 
more  ;  add  half  a  pint  of  cold  milk,  being  very  careful  not  to  allow  to  boil 
again;  sprinkle  a  teaspoonful  of  chopped  parsley  over,  and  serve  very  hot. 

13.  Clam  Chowder. — Wash  six  fine,  medium-sized  potatoes,  peel  and 
cut  them  into  small  dice-shaped  pieces,  wash  again  in  fresh  water,  take  them 
Up  with  a  skimmer  ;  place  them  in  a  stewpan  large  enough  to  hold  three 
quarts.  Immediately  add  two  quarts  of  cold  water  (not  placing  the  pan  on 


SOUPS.  153 


the  fire  until  so  mentioned).  Peel  one  medium-sized,  sound  onion,  chop  it 
up  very  fine,  and  place  it  on  a  plate.  Take  a  quarter  of  a  bunch  of  well- 
washed  parsley  greens  (suppressing  the  stalks),  place  it  with  the  onions  ; 
wash  well  two  branches  of  soup  celery,  chop  it  up  very  fine,  place  it  with 
the  parsley  and  onions,  and  add  all  these  in  the  stewpan.  Place  the  pan  on 
a  brisk  fire.  Season  with  a  light  pinch  of  salt,  adding  at  the  same  time  a 
light  tablespoonful  of  good  butter.  Let  all  cook  until  the  pototoes  are 
nearly  done;  eighteen  minutes  will  be  sufficient.  Cut  out  from  a  piece 
of  fresh  pork,  crosswise,  one  slice  a  third  of  an  inch  thicic,  then  cut  it  in 
pieces  a  third  of  an  inch  square,  fry,  and  reduce  it  in  a  pan  on  the  hot  stove 
for  four  minutes.  Add  it  to  the  broth,  add  also  three-quarters  of  a 
teaspoonful  of  branch  dry  thyme.  Lightly  scald  four  fine,  medium-sized 
tomatoes,  peel  and  cut  them  into  small  pieces  and  add  them  to  the  prep- 
aration. Open  and  place  in  a  bowl  twenty-four  medium-sized,  fine, 
fresh  clams  ;  pour  into  another  bowl  half  of  their  juice.  Place  the  clams 
on  a  wooden  board,  cut  each  one  into  four  equal  pieces,  and  immediately 
plunge  them  into  the  pan  with  the  rest;  gently  mix,  so  as  to  prevent 
burning  at  the  bottom  while  boiling,  for  two  minutes.  Range  the  pan  on 
the  corner  of  the  stove  to  keep  warm.  Season  with  a  saltspoonful  of 
black  pepper,  one  tablespoonful  of  Worcestershire  sauce,  gently  stir  the 
whole  with  a  wooden  spoon  ;  break  in  two  pilot  crackers  in  small  pieces, 
stir  a  little  again.  Leave  two  minutes  longer  in  the  same  position,  but 
under  no  circumstances  allow  to  boil.  Pour  it  into  a  hot  soup-tureen,  and 
serve. 

14.  Chiffonade. — Wash  we!2,  drain,  and  chop  up  very  fine  one  quart 
of  sorrel  with  the  green  leaves  of  a  lettuce-head.      Brown  in  a  saucepan, 
with  two  ounces  of  butter  and  a  sliced  onion,  seasoning  with  half  a  table- 
spoonful  of  salt  and  a  teaspoonful  of  pepper.     Moisten  with  three  pints  of 
white  broth  (No.  99),  add  a  handful  of  peas,  the  same  of  string  beans  and 
asparagus  tops;  boil  for  three-quarters  of  an  hour  with  an  ounce  of  but- 
ter; serve  with  six  slices  of  toasted  bread. 

15.  How  to  Prepare  Green  Turtle. — Select  a  medium-sized  turtle, 
cut  off  the  head,  and  let  it  bleed  for  twelve  hours.      Remove  the  bones  by 
opening  the  sides  ;  cut  the  carcass  in  pieces,  and  blanch  them  for  three 
minutes  in  boiling  water.      Lift  off  the  top  shell  and  place  it  in  a  sauce- 
pan, covering  it  with  white  broth  (No.  99),  a  handful  of  whole  pepper, 
one  dozen  cloves,  half  a  bunch  of  thyme,  and  six   bay  leaves   (all  the 
above  spices  and  herbs  carefully  tied  in  a  white  cloth).     Add  a  handful  of 
salt,  and  cook  for  about  one  hour.      Drain,   remove  the  bones,   cut  the 
rest  in  dice-sized  squares.      Let  the  broth  be  reduced  to  three-fourths  its 
quantity,  then  put  in  the  white,  lean  meat,  letting  it  cook  for  ten  minutes, 
and  then  add  the  green  part  (the  shell)  of  the  turtle.     Fill  some  medium- 
sized  pots  with  this,  and  when  cooled  off  pour  hot  lard  over  the  tops.     A 
good  glassful  of  Madeira  wine  can  be  added  to  the   broth,  according  to 
taste. 

16.  Green  Turtle  Soup.  — Place  a  pint  of  green  turtle,  cut   into  pieces 
(No.  15)  in  a  saucepan  with  two  pints  of  broth  (No.    99);  add  a  bouquet 


154 


THE    TABLE. 


(No.  254),  a  glassful  of  Madeira  wine,  a  little  bit  of  red  pepper,  half  a 
tablespoonful  of  salt,  a  little  grated  nutmeg,  a  teaspoonful  of  English 
sauce,  and  a  cupful  of  Espagnole  sauce  (No.  151).  Boil  for  twenty  min- 
utes, and  serve  with  six  slices  of  peeled  lemon,  after  suppressing  the  bou- 
quet. 

17.  Mock  Turtle. — To  be  prepared  as  for  green  turtle  (No.  16),  substi- 
tuting a  pint  of  cooked  calf's-head  for  the  turtle. 

18.  Clear  Green  Turtle. — Proceed  the  same  as  for  the  green  turtle  (No. 
16),  omitting  the  Espagnole  sauce,  but  adding  two  tablespoonfuls  of  dis- 
solved corn-starch,  also  a  quarter  of  a  glassful   more   of    Madeira  wine 
before  serving. 

19.  Giblets  With  Rice. — Take  three  chicken  giblets  and  brown  them  in 
a  saucepan,  with  half  an  ounce  of  fat  and  one  sliced  onion.   Moisten   with 
one  quart  of  white  broth  (No.  99),  adding  one   thinly  sliced   carrot,  half  a 
sliced  turnip,  a  tablespoonful  of  well-washed  rice,  half  a  tablespoonful  of 
salt,  and   a  very  little   pepper.      Boil  for  thirty  minutes,  and  then  put  in 
one  sliced  tomato;  cook  for  five  minutes  more,  and  serve,  adding  one  tea- 
spoonful  of  Parisian  sauce. 

20. — Giblets  a  1'Ecossaise. — The  same  as  for  No.  19,  substituting  half 
a  cupful  of  oatmeal  for  rice  ten  minutes  before  serving. 

21.  Giblets  with  Barley. — The  same  as  No.  19,  substituting  barley  for 
rice  forty  minutes  before  serving. 

22.  driblets  a  1'Ansdaise. — Brown  in  a  saucepan  three  minced  giblets 
with  a  sliced  onion;  moisten  with  one  quart  of  white   broth  (No.  99),  add- 
ing a  cupful  of   Espagnole  sauce  (No.  151)),  a  bouquet  (No.  254),  half  a 
glassful   of    Madeira  wine,  a  teaspoonful  of   Parisian  sauce,  and  half  a 
tablespoonful  of  salt  and  a  teaspoonful  of  pepper.     Cook  thoroughly  for 
about  thirty  minutes,  and  when  done,  serve  with  one  chopped  hard-boiled 
egg. 

23.  Gumbo  With  Frogs. — Brown  in  half  an  ounce  of  butter,  in  a  sauce- 
pan, one  chopped  onion  with  about   one   ounce   of   raw  ham  cut  into  dice 
shape,  half  a  green  pepper  cut  in  small  dice,  and  half  a  tablespoonful  of  salt 
and  a  teaspoonful  of  pepper.  Moisten  with  one  quart  of  white  broth  (No.  99), 
or  consomme  (No.    100),   add  one   tablespoonful  of  raw  rice,    six  sliced 
gumbos,  and  one  sliced  tomato.     Let  all  cook  thoroughly  for  about  twenty 
minutes;  and  five  minutes  before  serving  add  a  quarter  of  a  pound  of  raw 
frogs  cut  up  into  small  pieces. 

24.  Gumbo  of  Crabs. — The  same  as   for   No.  23;  replacing  the  frogs 
by  three   well-washed,    minced,    soft-shelled    crabs    five    minutes    before 
serving. 

25.  Frog's  li  PEspagnole, — The  same  as  No.  23,  adding  one  green  pep- 
per and  two  tomatoes  (as  green  peppers  and   tomatoes   must  predominate 
when  frogs  are  used  instead  of  crabs),  and  omitting  the  gumbo. 

26.  Oysters. — Put  thirty  medium-sized  oysters  in  their  own  water, 
with  half  a  pint  of  water  added,  in  a  saucepan,  with  a  tablespoonful  of  salt 
and  half  a  teaspoonful  of  pepper,  and  one  ounce  of   good  butter.     Let  it 
boil  once  only;  then  serve,  adding  half  a  pint  of  cold  milk. 


SOUPS. 


*55 


27.  Julienne. — Cut  into  fine   long  shreds  two  carrots,  half  a  turnip, 
two  leaves  of  celery,  one  leek,  an  eighth  of  a  cabbage,  and  half  an  onion; 
brown  them  in  a  saucepan  with  one  ounce  of  butter;  moisten  with  one 
quart  of  white   broth  (No.  99),  or  consomme  (No.  100),  and  season  with 
half  a  tablespoonful  of  salt  and  a  teaspoonful  of  pepper.     Cook  for  thirty 
minutes;  add   two   tablespoonfuls   of  cooked  green   peas,  and   one  table- 
spoonful  of  cooked  string  beans.      Boil  up  again,  and  serve. 

28.  Jardiniere. — The  same  as  for  No.  27,  only  the  vegetables  are  cut 
larger,  and   omit  the   cabbage.     When   ready  to   serve,  add  a  handful  of 
chiffonade  (No.  132)  five  minutes  before  serving. 

29.  Shin  of  Beef  Liee. — Place  ten  pounds  of  leg  of  beef  (shin)  in  a 
saucepan,  with  one  gallon  of  cold  water,  on  the  fire.     When  it  comes  to  a 
boil,  thoroughly  skim  off  all  the  scum.  .   Add   one   good-sized   carrot,  one 
sound  onion,  six  cloves,  eighteen  whole  peppers,  a  well-garnished  bou- 
quet (No.  254),  and  two  pinches  of  salt.     Let  all   boil   on  a  moderate  fire 
for  four  hours.      Place   in  a  saucepan   two   ounces  of  butter,  four  table- 
spoonfuls  of  flour,  mix  well  together,  and  place  it  also  on  a  moderate  fire, 
stirring  it  once  in  a  while  until  it  has  obtained  a  light   brown  color,  which 
will  take  six  minutes.     When  the  broth  has   boiled  for  four  hours,  strain 
either  through  a  napkin    or  a  sieve   into  a  vessel  and  let  cool   for  five 
minutes;  then  gradually  add  it   to   the   flour,  stirring    until   all  is  added; 
place  it  on  the  fire,  and  when  it  boils  skim  it  once  more,  and   let  cook  for 
ten  minutes.     Cut  a  piece  of   four  ounces  of  the  meat  of  the  cooked  shin 
of  beef  into  small  dice-shape  pieces  half  an   inch  square,  add    them  to  the 
soup,  let  all  boil  ten   minutes;  squeeze   in  the  juice  of  one  medium-sized 
sound  lemon,  add  a  glassful  of  Madeira  wine,  and  serve  in  hot  tureen. 

30.  Mutton  With  Barley. — Cut  in  small  squares  a  quarter  of  a  pound 
of  lean  mutton,  and  brown  them  in  saucepan,  with  a  little  fat, "on  the  hot 
range,  with  half  a  chopped  sound  onion.      Moisten  with  three  pints  of 
white  broth  (No.  99),  and   season  with    half  a  pinch  of  salt,  and  half  a 
pinch  of  pepper;  add  half  a  pint  of  printanier  (No.  51),  a  little  cut-up  cel- 
ery, and  a  tablespoonful  of  well- washed  barley.      Boil  well  together  for 
forty  minutes;  pour  into  a  hot  soup-tureen  and  serve. 

81.  Mutton  A  1'Ecossaise. — The  same  as  for  No.  30,  substituting  half 
a  cupful  of  oatmeal  for  the  barley  ten  minutes  before  serving. 

32.  Mikado.— Cut  half  of  a  small  breast   of  chicken,   a  quarter  of  a 
pound  of  very  lean  veal,  and  a  quarter  of  a  pound  of  lean   mutton,  into 
small  equal-sized  dice-shaped  pieces,  and  put  them  in  a  saucepan  on  the 
hot  stove,  with  two  ounces  of  good  butter.     Cook  for  five  minutes,  stir- 
ring with  the  spatula;  then  moisten  with  two  quarts  of  broth  (No.  99), 
adding  a  finely  chopped   medium-sized  onion,  the  same  of  green  pepper, 
two  tablespoonfuls  of  diluted  curry,  and  a  bouquet  (No.   254).     Season 
w'ith  a  tablespoonful  of  salt  and  a  teaspoonful  of  pepper,  and,  after  cook- 
ing for  thirty  minutes,  add  three  tablespoonfuls  of  raw  rice  and  cook  again 
for  thirty  minutes,     Remove  the  bouquet,   skim  thoroughly,   and  pour 
the  soup  into  a  hot  soup-tureen  to  serve. 

33.  Westmoreland  Soup. — Put   into  a  saucepan  one  quart  of  broth 


156  THE    TABLE. 


(No.  99),  one  quart  of  Espagnole  sauce  (No.  151),  three  tablespoonfuls  of 
Parisian  sauce,  a  little  cayenne  pepper  (about  the  equivalent  of  a  green 
pea),  and  a  bouquet  (No.  254);  place  the  saucepan  on  the  hot  stove,  and 
add  two  cooked  and  boned  calf's  feet,  cut  into  small  square  pieces,  and 
pour  in  a  glassful  of  good  Madeira  wine.  Cook  for  thirty  minutes,  remove 
the  bouquet,  and  skim  the  fat  from  the  surface;  pour  the  soup  into  a 
hot  tureen;  add  eighteen  cooked  chicken  quenelles  (No.  226),  then  send 
to  the  table. 

84.  Mlllligatawney. — Cut  a  quarter  of  a  medium-sized  raw  chicken 
in  pieces,  with  half  a  green  pepper,  half  an  ounce  of  lean  raw  ham,  and 
half  a  finely  sliced  onion.  Brown  the  whole  for  five  minutes  in  a  sauce- 
pan ;  moisten  with  one  quart  of  white  broth  (No.  99),  adding  a  quarter  of 
a  pint  of  very  finely  cut  printanier  (No.  51),  a  teaspoonful  of  curry,  and 
half  a  green  apple  cut  into  small  pieces,  one  slice  of  egg-plant  cut  into 
small  pieces,  and  a  tablespoonful  of  uncooked  rice.  Season  with  half  a 
tablespoonful  of  salt  and  a  teaspoonful  of  pepper  ;  boil  for  twenty-five 
minutes  and  serve. 

35.  Mulligatawney  a  la  Delmonico. — The  same  as  for  No.  34,  but 
instead  of  the  printanier  use  two  tablespoonfuls  of  rice,  adding  twelve 
medium-sized  oysters  two  minutes  before  serving. 

30.  Menestra. — Cut  up  all  together  into  fine  pieces  two  carrots,  half  a 
turnip,  two  leeks,  a  quarter  of  a  cabbage,  half  an  onion,  and  one  stalk  of 
celery,  and  steam  them  in  two  ounces  of  butter  for  about  ten  minutes  in  a 
covered  saucepan  ;  moisten  with  three  pints  of  white  broth  (No.  99),  add- 
ing one  tablespoonful  of  washed  rice,  a  bouquet  (No.  254),  and  half  a  table- 
spoonful  of  salt  and  a  teaspoonful  of  pepper.  Boil  well  for  thirty 
minutes,  and  serve  with  two  tablespoonfuls  of  grated  cheese  separately  for 
each  person. 

37.  Napolitaine. — Cut  into  small  pieces  a  quarter  of  a  raw  chicken  ; 
brown  them  well  in  one  ounce  of  butter,  with  an   ounce  of  lean  raw  ham, 
half  a  green  pepper,  half  a  sliced   onion,  also  one   carrot   cut  in  the  same 
way.     Steam  for  ten  minutes  in  a  saucepan,  then  moisten  with  three  pints 
of  white  broth  (No.  99)  ;  season  with   half  a  tablespoonful   of  salt  and  a 
teaspoonful   of  pepper,  and  add   one   tablespoonful  of  raw   rice.     Let  it 
simmer  until  half  cooked  (about  fifteen  minutes),  then  throw  in  one  ounce 
of  pieces  of  macaroni  and  half  a  tomato.      Boil   again  for  ten  minutes,  and 
serve  with  two  tablespoonfuls  of  grated  cheese  separately. 

38.  Ox-Tail  With  Barley. — Cut  a  small  ox-tail  into  little  pieces,  wash 
well,  drain  them,  then  place  in   a  saucepan  with  a  quarter  of  an  ounce  of 
butter,  fry  for  ten  minutes  on  the  hot  stove.     Moisten  with  three  pints  of 
consomme  (No.  100)  ;  season  with  half  a  pinch  of  salt  and  half  a  pinch  of 
pepper.     Cook  for  one  hour.     Then  add  half  a  pint  of  printanier  (No.  51), 
one  tablespoonful  of  well-washed  barley,  and  a  teaspoonful  of  Parisian 
sauce.     Cook  for  forty  minutes,  then  skim  the  fat  off,  and  a  few  moments 
before  serving  add  one  medium-sized,  red,  sliced  tomato  to  the  soup. 

39.  Ox-Tail  a  1'EcoSSaise. — The  same  as  for  No.  38,  substituting  half 
a  cupful  of  oatmeal  for  the  barley  ten  minutes  before  serving. 


SOUPS.  157 


40.  Ox-Tail  &  1'Anglaise. — Cut  a  small   ox-tail   into  pieces,  and   fry 
them  the  same  as  in  No.  38.     Moisten  with  a  quart  of  consomm6  (No.  100), 
and   one  pint   of   Espagnole   sauce  (No.    151).     Cook  for  one   hour,    then 
season   with  a  pinch   of  pepper,    add   one   tablespoonful   of  well-washed 
barley,  one  teaspoonful  of  Worcestershire   sauce,  half  a  glass  of  Madeira 
wine,  and  a  bouquet  (No.  254).      Boil  thoroughly  for  forty-five    minutes, 
skim  off  the  fat,  then  serve  with  six  slices  of  lemon,  and  one  chopped  hard- 
boiled  egg,  and  suppressing  the  bouquet. 

41.  Sorrel  with  Asparagus-tops.— Chop  up  fine  one  quart  of  well 
picked  and  washed  sorrel;  put  it  in  a  saucepan  with  two  ounces  of  butter. 
Let   it   steam   for  ten   minutes  ;  then   moisten  with   three   pints  of  white 
broth  (No.  99),  adding  half  a  cupful  of  asparagus-tops,  and  half  a  table- 
spoonful  of  salt  and  a  teaspoonful  of  pepper.     Cook   together  for  twenty- 
five  minutes,  and  when  about   serving  thicken  it  with  the  yolk  of  one  egg 
in  half  a  cupful  of  cream.     Serve  with  six  sippets  of  toast. 

42.  Sorrel  With  Rice. — The   same   as   for   No.    41,    using  two   table- 
spoonfuls  of  rice  twenty  minutes  before  serving,  instead  of  the  asparagus, 
and  omitting  the  sippets  of  toast. 

43.  Puree  Jackson. — Cut  one  pint  of  potatoes   into  pieces  and  cover 
them  with  one   quart   of  white  broth  (No.  99)  in  a  saucepan.      Press   the 
broth  through  a  napkin,  adding  about  two  ounces  of  butter  and  a  bouquet 
(No.  254.)     Season  with  half  a  tablespoonful  of  salt  and  a   teaspoonful  of 
pepper,  cook  well  for  thirty   minutes,  then   strain   the  soup,  adding  half  a 
cupful  of  cream,  and   serve   with   six  sippets  of  toast.     Do  not  let  it  boil 
again  after  the  cream  has  been  added. 

44.  Puree  Parmentier.— The   same  as   for  No.  43,  adding  one  bunch 
of  cut-up  leeks  fifteen  minutes  before  serving. 

45.  Puree  Bretonne. — The  same  as  for  No.  43,  substituting  one  pint 
of  dried  white  beans,  previously  soaked   for  four  hours  in  cold  water,  for 
the  potatoes. 

46.  Puree   Fanbonne. — The   same   as   for   No.  43,  using  one   pint   of 
lentils  instead  of  potatoes.     (Lentils   must  also  be   soaked  for  four  hours 
before  using.)     Throw  in  two  tablespoonfuls  of  cooked  green  peas  and  a 
pinch  of  chopped  parsley  one  minute  before  serving. 

47.  Pur£e  Crecy. — Steam  four  medium-sized   finely  chopped  carrots 
for  fifteen  minutes  in  a  saucepan,  with  two  ounces  of  butter  ;  then  moisten 
with  one  quart  of  white   broth  (No.  99),  adding  half  a  cupful  of  raw  rice, 
one  bouquet  (No.  254),  and  half  a  tablespoonful  of  salt  and  a  teaspoonful 
of  pepper.     Cook  thoroughly  for  thirty   minutes,  then   strain   through  a 
fine  colander.     Finish   with  half  a  cupful  of  cream,  and   serve   with  two 
tablespoonfuls  of  croutons  (No.  133). 

48.  Puree  Con<!e — Place  in  a  saucepan  on  the  fire  one  pint  of  red 
beans,  previously  soaked  for  four  hours  in  cold  water.  Moisten  with  one 
quart  of  white  broth  (No.  99),  and  add  two  ounces  of  blanched  salt  pork,  one 
onion,  one  carrot,  a  bouquet  (No.  254),  and  a  teaspoonful  of  pepper.  Cook 
thoroughly  for  one  hour;  then  strain,  add  half  a  glassful  of  claret,  and  then 
serve  with  two  tablespoonfuls  of  square  croutons  of  fried  bread  (No.  133). 


158  THE    TABLE. 


49.  Pure*e  Of  Green  Peas. — The   same   as  for  No.  48,  using  a  pint  of 
green  peas  instead  of  red  beans,  and  adding  half  a  cupful  of  cream  in  the 
place  of  claret,  and  one  ounce  of  butter,  one  minute  before  serving. 

50.  Puree  Mongole. — Boil  in  a  saucepan  half  a  cupful  of  dried  peas  in 
two  gills  of  white  broth  (No,  99),  for  one  hour;  if  fresh  peas,  half  an  hour 
will  be   sufficient.     Cut  up   in  julienne   shape,  one   medium-sized  sound 
carrot,  one  small  turnip,  and  one  leek  ;  place  them  in  a  saucepan  with 
half  an  ounce  of  butter  on   the   hot   stove,   cover  the  pan,  and  let  simmer 
for  five   minutes.       Peel    two  good-sized   ripe   tomatoes,   cut   them    into 
quarters,  put  them  in  a  saucepan  with  a  quarter  of  an  ounce  of  butter  ; 
season  with  one  pinch  of  salt  and  half  a  pinch  of  pepper,  add  one  gill  of 
white  broth  (No.  99).     Let  cook  for  twenty  minutes  on  a  brisk  fire.     Then 
strain  the   tomatoes   through  a  fine   sieve  into  a  bowl,  add   them  now  to 
julienne,  let   all  cook  five   minutes  longer;  strain  the  peas  fhrough  the 
sieve  into  the  julienne,  let  the  whole  come  to  a  boil,  and  serve  in  a  hot 
soup-tureen. 

51.  Printanier  Grenat. — Cut  into  small  pieces  two  carrots,   half  a 
turnip,  half  an  onion,  two  leaves  of  celery,  and  two  leeks;    steam  them 
well  for  ten  minutes  in  a  saucepan  with  one  ounce  of  butter;  then  moisten 
with  three  pints  of  consomme  (No.  100),  adding  two  tablespoonfuls  of  rice, 
half  a  pinch  each  of  salt  and  pepper.     Cook  thoroughly  for  thirty  minutes 
and  five  minutes  before  serving  put  in  one  cut-up  raw  tomato. 

52.  Printanier  Chasseur. — Proceed  as  for  No.  51,  only  replacing  the 
tomato  with  half  the  breast  of  a  cooked   grouse,  partridge,  or  any  other 
game,  cut  into  small  pieces,  and  twelve  quenelles  (No.  221). 

53.  Paysanne. — Cut  in  square-shaped  pieces  two  carrots,  half  a  turnip, 
an  eighth  of  a  cabbage,  half  an  onion,  one  potato,  and  two  leaves  of  celery. 
Steam  them  for  ten  minutes  with  two  ounces  of  butter  in  a  saucepan; 
then  moisten  with  three  pints  of  white  broth  (No.  99);  season  with  half  a 
tablespoonful   of   salt,   and  a  teaspoonful    of   pepper.       Cook   for   thirty 
minutes,  and  when  serving  add  six  thin  slices  of  bread. 

54.  Pot-au-Feu. — Family    Soup. — Thoroughly    wash    twice   in  cold 
water,  either  six  pounds  of  brisket  or  eight  pounds  of  shin  of  beef.     Place 
it  in  the  stock-pot,  and  entirely  cover  with  cold  water  ;  place  it  on  the  fire, 
and  be  very  careful,  as  soon  as  it  comes  to  a  boil,  to  thoroughly  skim 
off  all  the  scum.    Add  two  medium-sized,  sound,  well-cleaned  carrots,  one 
turnip,  one  good-sized,  well-peeled  onion  with  six  cloves  stuck  in  it,  and 
two  leeks  tied  together.     Season  with  two  pinches  of  salt,  and  eighteen 
whole  peppers;  let  boil  for  four  hours.     Strain  either  through  a  napkin  or 
a  sieve  into  a  bowl;    cut  the  carrots  into  round  pieces,  quarter  of  an  inch 
thick,  turnip  the  same,  as  also  the  leeks;    add  all  these  to  the   broth,  and 
serve  with  six  quarters  of  toasted  rolls. 

55.  A  la  Russe. — Cut  into  pieces  one  ounce   each  of  lean,  raw  ham, 
mutton,  beef,  and  veal;  brown  them  well  in.  one  ounce  of  butter  with  the 
half  of  a  finely  shred  onion  for  five  minutes.     Moisten  with  one  quart  of 
white  broth  (No.  99),  then  throw  in  half  a  pint  of  prepared  printanier  as 
for  No.  109,  and  a  tablespoonful  of  raw  rice.      Boil  thoroughly  for  thirty 


SOUPS.  159 


minutes,  season  with  two  teaspoonfuls  of  pepper,  and  five  minutes  before 
serving  add  a  handful  of1  chiffonade  (No.  132). 

56.  Spaghetti  with  Tomatoes. — Pour  into  a  saucepan  one  pint  of  white,, 
broth  (No.  99),  one  pint  of  tomato  sauce  (No.  205),  and  season  with  half  a 
pinch  each  of  salt  and  pepper.    Let  it  boil  well  for  ten  minutes;  then  throw 
in  half  a  pint  of  cooked  spaghetti — cut  about  three-quarters  of  an  inch  in 
length;    cook  again  for  five  minutes,  tossing  them  well   meanwhile,  and 
serve  very  hot. 

57.  Tomatoes  with  Bice.1 — The  same  as  for  No.  56,  using  three  table- 
spoonfuls  of  raw  rice  twenty  minutes  before  serving  instead  of  the  cooked 
spaghetti. 

58.  Tomatoes  a  I'Andalnnse. — Boil  together  in  a  saucepan  one  pint 
of  tomato  sauce  (No.  205),  and  three  pints  of  consomme  (No.    100).     Add 
half  a  tablespoonful  of  salt  and  a  teaspoonful  of  pepper;    then  put  in  two 
tablespoonfuls  of  tapioca,  stirring  it  well  all  the  time.     Cook  for  fifteen 
minutes,  and  add  twelve  chicken  quenelles  (No.  226);  then  serve. 

59.  Tomato  With  Sago. — Boil  for  ten  minutes  in  a  saucepan  one  pint 
of  tomato  sauce  (No.  205),  and  three  pints  of  consomme  (No.  100),  season- 
ing with  half  a  pinch  each  of  salt  and  pepper  ;    add  two  tablespoonfuls  of 
sago,  cook  again  for  fifteen  minutes,  gently  stirring,  and  serve. 

00.  Terrapin— how  to  prepare  it. — Take   live   terrapin,  and  blanch 
them  in  boiling  water  for  two  minutes.    Remove  the  skin  from  the  feet,  and 
put  them  back  to  cook  with  some  salt  in  the  saucepan  until  they  feel  soft 
to  the  touch;  then  put  them  aside  to  cool.      Remove  the  carcass,  cut  it  in 
medium-sized  pieces,  removing  the  entrails,  being  careful  not  to  break  the 
gall-bag.     Put  the  pieces  in  a  smaller  saucepan,  adding  two  teaspoonfuls 
of  pepper,  a  little  nutmeg,  according  to  the  quantity,  a  tablespoonful  of 
salt,  and  a  glassful  of  Madeira  wine.     Cook  for  five  minutes,  and  put  it 
away  in  the  ice-box  for  further  use. 

01.  Terrapin  Soup. — Put  in  a  saucepan  one  pint  of  Espagnole  sauce 
(No.  151)  and  half  a  pint  of  consomme  (No.    100).     Add  a  good  bouquet 
(No.  254),  one  tablespoonful  of  Parisian  sauce,  a  very  little  red  pepper, 
the  same  of  nutmeg,  and  half  a  glassful  of  Madeira  wine.    Boil  for  twenty 
minutes,  being  careful  to  remove  the  fat,  if  any;   add  half  a  pint  of  terra- 
pin prepared  as  above  (No.  60),  and  boil  for  ten  minutes  longer.     Then 
serve  with  six  slices  of  lemon,  always  removing  the  bouquet.      * 

02.  Chicken  a  la    Richmond. — Place   a  quarter  of   a   medium-sized 
chicken,  previously  boned,  into  a  saucepan   with  one  ounce  of  butter  or 
fat,  one  finely  shred  onion,  and  half  a  green  pepper,  also  shred.     Fry  well 
together  for  ten  minutes;    then  moisten  with  three  pints   of  white  broth 
(No.  99),  adding  a  teaspoonful  of  powdered  curry,  diluted  in  two  tablespoon- 
fuls of  broth,  good  bouquet  (No.  254),  a  spoonful  of  Lima  beans,  two  table- 
spoonfuls  of  fresh  corn,  and  six  cut-up  gumbos,  suppressing  the  stalks. 
Season  with  half  a  tablespoonful  of  salt,  and  a  teaspoonful  of  pepper;  cook 
thoroughly  for  thirty-five  minutes;  remove  the  bouquet  and  serve. 

03.  Chicken  Fiemontaise. — The  same  as  No.  37,  omitting  the  carrots 
and  rice. 


I6O  THE    TABLE. 


64.  Chicken  Hollandaise. — Cut  one  quarter   of  a  medium-sized  raw 
chicken  into  small  pieces  with  half  an  onion;    brown  well  together  for  ten 
minutes  in  a  saucepan  with  an  ounce  of  butter,  and  moisten  with  three  pints 
of  consomm6  (No.    100).     Add   three   tablespoonfuls  of  raw  rice,  half  a 
tablespoonful  of  salt,  a  very  little  red  pepper,  and   a  bouquet  (No.   254). 
Boil  thoroughly  for  twenty  minutes;  remove  the  bouquet,  and  serve. 

65.  Chicken  a  la  Creole. — The  same    as  for  No.   64,  adding    naif  a 
chopped  green  pepper,  one  ounce  of  lean,  raw  ham,  cut  in  small  pieces. 
Five  minutes  before  serving  put  one  cut  tomato  in  the  soup. 

66.  Chicken  a  la  Portugaise. — Prepare    the  chicken  as    for   No.   64; 
add  half  a  pint  of  cooked   printanier  (No.  51)  cut   very  fine    five  minutes 
before  serving. 

67.  Chicken  a  l'Okr.1.— The  same  as   for   No.  65,  adding  twelve  raw 
okras  cut  in  small  pieces  ten  minutes  before  serving. 

68.  Chicken  With  Leeks. — Brown   for  ten   minutes,  in    one  ounce   of 
butter  in  a  saucepan,  one  quarter  of   a  medium-sized    chicken  with  half   a 
cut-up  small  onion;  moisten  with  three  pints  of  consomme  (No.  100),  adding 
three  leeks  cut  in  pieces,  a  bouquet  (No.  254),  and  half  a  tablespoonful  of 
salt   and  a  teaspoonful  of   pepper.      Boil    thoroughly  for    thirty  minutes 
and  serve,  suppressing  the  bouquet. 

69.  Chicken  a  la  Turque.— Brown   in  a  saucepan  a  quarter   of  a  raw 
chicken  in  one  ounce  of  butter,  with  one  ounce  of  raw  ham  and   a  sliced 
onion,  moisten  with  a  quart  of  consomme  (No.  100),  and  half  a  pint   of 
tomato  sauce  (No.  205),  add  two  tablespoonfuls  of  raw   rice,  a  bouquet 
(No.  254),  half  a  tablespoonful  of  salt,  half  a  cut-up  green  pepper,  and  one 
teaspoonful  of  diluted  curry.      Boil  for  thirty  minutes  and  serve,  remov- 
ing the  bouquet. 

70.  Cream  Of  AsparaffllS. — Put  two  ounces  of  butter  in  a  saucepan, 
adding  three  tablespoonfuls  of  flour;  stir  well,  and    moisten   with   three 
pints  of  white  broth  (No.  99).      Put  in  the  equivalent  of  half  a  bunch   of 
asparagus;  add  a  bouquet  (No.   254),  twelve  whole  peppers,  and   half  a 
tablespoonful  of   salt.      Boil    thoroughly  for    thirty    minutes;    then  strain 
through  a  fine  sieve,  add  half  a  cupful  of  cream,  and  serve  either  with  a 
handful  of  cooked  asparagus  tops  or  croutons  souffles  (No.  134). 

71.  Cream  of  Celery. — Heat   half  a  pint   of   mirepoix   (No.    138)  in  a 
saucepan  with  an  ounce  of  butter,  adding  three  tablespoonfuls  of  flour; 
moisten  with  three  pints  of  white  broth  (No.  99),  put  in  half  a  bunch  of 
celery  with  a  little  nutmeg,  and  half  a  tablespoonful  of  salt;  let  boil  well 
for -forty-five  minutes  then  strain  through  a  sieve;  add  half  a  cupful  of 
cream,  and  serve  with  two  tablespoonfuls  of  croutons  (No.  133). 

72.  Cream  Of  Artichokes. — Heat  half  a  pint  of  mirepoix  (No.  138)  in 
a  saucepan  with  one  ounce  of  butter,  adding  three  tablespoonfuls  of  flour, 
and  half  a  tablespoonful  of  salt;  moisten  with  three  pints  of  white  broth 
(No.  99),  and  put  in  two  well-pared,  fresh,  or  three  canned,  artichokes,  and 
cook  well  for  thirty  minutes;  strain  through  a  sieve,  stir  in  half  a  cupful 
of  cream,  and  serve  with  a  handful  of  croutons  souffles  (No.  134). 

73.  Cream  Of  Cauliflower.— Proceed  the  same  as  for  No.  72,  omitting 


SOUPS.  161 


the  mirepoix,  and  substituting  half  a  medium-sized  cauliflower  instead  of 
artichokes. 

74.  Cream  Palestine, — Boil   for    about    twenty-five    minutes  half    a 
pound  of  Jerusalem  artichokes;  peel  and  mash  them  well,  then  put  them 
in  a  saucepan  with  one  ounce  of   butter,  moistening  with  three  pints   of 
white  broth  (No.  99),  and  half   a  pint  of  mirepoix  (No.  138).     Add  three 
tablespoonfuls    of    raw  rice,  and  half    a    tablespoonful    of    salt.     Cock 
thoroughly  for   thirty  minutes;    then  strain  through  a  sieve,  and  finish 
with    half    a    cupful    of    cream,    and    a    handful    of    croutons    souffles 
(No.  134). 

75.  Cream  of  Lima  Beans. — Put  two  ounces  of  butter  in  a  saucepan 
with  half  a  pint  of  mirepoix  (No.  138),  a  tablespoonful  of  flour,  and  or.e 
pint  of  Lima  beans,  seasoning  with  half  a  tablespoonful  of  salt.     Moisten 
with  three  pints  of  white  broth   (No.  99);  cook  for  thirty   minutes;  then 
strain  through  a  sieve,  and  serve  with  half  a  cupful  of  cream  and  a  hand- 
ful of  croutons  souffles  (No.  134). 

76»  Cream  of  Dried  Green  Peas. — Soak  one  pint  of  dried  peas  for  four 
hours;  then  cover  them  with  three  pints  of  white  broth  (No.  99),  or 
water.  Put  them  in  a  saucepan,  adding  a  bouquet  (No.  254),  a  good-sized 
piece  of  salt  pork  (about  two  ounces),  one  carrot,  one  onion,  three  cloves, 
and  twelve  whole  peppers.  Cook  for  forty-five  'minutes;  then  rub 
through  a  sieve,  add  two  ounces  of  good  butter,  and  half  a  cupful  of  cream, 
and  serve  with  sippets  of  fried  bread.  Should  water  be  used  instead  of 
broth,  taste  before  serving  to  see  if  sufficiently  seasoned. 

77«  Cream  Of  Barley. — Moisten  half  a  pint  of  well-washed  barley  with 
one  quart  of  white  broth  (No.  99),  adding  a  bouquet  (No.  254),  and  one 
whole  onion;  boil  in  the  saucepan  on  the  stove  for  forty-five  minutes,  and 
season  with  half  a  tablespoonful  of  salt  and  a  teaspoonful  of  pepper. 
Strain  through  a  coarse  colander,  and  removing  the  bouquet,  serve  with 
a  thickening  made  of  a  cupful  of  cream  and  the  yolks  of  two  raw  eggs, 
and  a  handful  of  sippets  of  bread  fried  in  butter. 

78.  Cream  of  Bice. — Same  as  for  No.  77,  using  rice  instead  of  barley, 
and  letting  it  cook  thirty  minutes. 

79.  Cream  of  Sorrel,— Steam  three  good   handfuls   of    well-cleaned 
sorrel  with  one  ounce  of  butter.     After  cooking  ten  minutes,  rub  through 
a  sieve    into   a   saucepan;  add  a   quart   of   white  broth  (No.  99),  and    one 
pint  of  bechamel  sauce  (No.  154);  season  with  half  a  tablespoonful  of  salt 
and  a  teaspoonful  of  pepper  and  let  boil  for  fifteen  minutes.     Thicken  the 
soup  before  serving  with  half  a  cupful  of  cream  and  the  yolks  of  two  raw 
eggs  well  beaten  together,  adding  six  slices  of  bread. 

80.  Cream  of  Sorrel  and  Rice. —The  same  as  for  No.  79,  adding  three 
tablespoonfuls  of  raw  rice,  and  cooking  for  twenty  minutes  longer. 

81.  Cream  of  Sorrel,  fermiere.— Steam  three  good  handfuls  of  well- 
cleaned  sorrel  with  one  ounce  of  butter  for  ten  minutes,  and  then  strain 
it  as  for  the  above.  Moisten  with  three  pints  of  broth  (No.  99),  adding 
one  more  ounce  of  butter,  one  sliced,  raw  potato,  two  leeks  cut  in  small 
squares,  half  an  onion,  also  cut,  half  a  tablespoonful  of  salt,  and  a 
II 


1 62  THE    TABLE. 


teaspoonfial  of   pepper.     Cook  well  for  thirty  minutes,  and  serve  with  six 
slices  of  bread,  but  add  no  thickening. 

82.  Cream  of  Chicken.— Pound  half  a  boiled  chicken  in  a  mortar,  then 
put  it  in  a  saucepan,  and  moisten  with  three  pints  of  white  broth  (No. 99), 
adding  one  cupful  of  raw  rice,  one  bouquet  (No.  254),  half  a  tablespoonful 
of   salt,  twelve    whole    peppers,    and    three  cloves.      Boil  thoroughly  for 
thirty  minutes;  then  strain  through  a  fine  sieve;  put  in  half  a  cupful  of 
cream,  and    serve    with    two   tablespoonfuls    of   small    pieces    of   cooked 
chicken  in  the  tureen,  or  croutons  souffles  instead  of  the  chicken. 

83.  Cream  of  Game. — The  same  as  for  No.  82,  using  game  instead  of 
chicken;  the  same  quantity  of  each  being  needed. 

84.  Cream  a  PAllemande.— Heat  half  a  pint  of  mirepoix  (No.  138)  in 
a  saucepan  with  one  ounce  of  butter,  adding  two  tablespoonfuls  of  flour, 
and  moistening  with  three  pints  of  white  broth  (No.  99);  season  with  half  a 
tablespoonful  of  salt  and    three  cloves.      Boil    for  thirty  minutes,   then 
strain,  and  after  adding  an  ounce  of  good  butter,  serve  with  two  ounces  of 
very  finely  cut  noodles  (No.  1182)   which  have  been  previously  boiled  in 
salted  water. 

85.  Cream  of  Turnips. — Put  three  medium  sized  cut-up  raw  turnips 
in  a  saucepan  with  one  ounce  of  butter;  steam  them  for  thirty  minutes, 
then  add  one  pint  of  good  bechamel  sauce  (No.  154);  rub  through  a  sieve 
and  moisten  with  one  quart  of  white  broth  (No.  99);  season  with  a  table- 
spoonful  of  salt  and  a  teaspoonful  of  pepper.     Heat  it  while  stirring  con- 
tinually, and  serve  with  half  a  cupful  of  cream  beaten  with  two  egg  yolks. 

86.  Cream  of  Celery  a  1'Espagnole. — Put  two  stalks  of  celery,  cut  into 
fine  strips,  in  a  covered  saucepan,  with  one  ounce  of  butter;  add  a  pint  of 
good  broth  (No.  99),  with  half  a  tablespoonful  of  salt  and  a  teaspoonful  of 
pepper.      Boil  for  thirty  minutes  ;    then    rub    through   a   sieve,  moisten 
with  one  quart  of  broth,  and  before  serving  thicken  with  two  egg  yolks 
diluted  in  half  a  cupful   of  cold  consomme  (No.  100).     Add  three  table- 
spoonfuls  of  boiled  rice,  and,  two  minutes  before  serving,  one  ounce  of 
butter.     After  the  egg  yolks  have  been  added  to  the  soup  it  should  not  be 
allowed  to  boil  again. 

87.  Cream  Of  Lettuce.— Wash  thoroughly  the   green  leaves  of  three 
good-sized  heads  of  lettuce;  drain  and  chop  them   up;  place   them   in  a 
saucepan  with  a  quarter  of  a  pound  of  butter,  and  cook  for  five  minutes, 
stirring  it  lightly.     Moisten  with    two  quarts  of  white    broth  (No.  99); 
season  with  a  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and  half  a 
teaspoonful  of  grated  nutmeg;  add  a  bouquet  (No.  254),  and  four  ounces 
of   well-cleaned,  raw   rice;  cover   the   saucepan,   and  cook  for  forty-five 
minutes.     Remove  the  bouquet  and  strain  the  soup  through  a  fine  sieve. 
Clean  the  saucepan  well,  replace  the  cream  in  it,  and  let  it  heat  thoroughly, 
but  do  not  let  it  boil,  meanwhile  stirring  it  gently  with  the  spatula.      Pour 
in -a  pint  of  sweet  cream,  stir  a  little  more,  and  throw  it  into  a  hot  soup 
tureen,  serving  it  with  croutons  souffles  (No.  134). 

88.  Cream  of  Lentils  a  la  Major-domo. — Soak  one  pint  of  lentils  for 
four  hours  in  cold  water;  then  put  them  on  to  boil  in  a  saucepan,  with  two 


SOUPS.  16 


quarts  of  water,  one  carrot,  one  onion,  two  ounces  of  salt  pork,  six  whole 
peppers,  a  bouquet  (No.  254),  and  the  bones  of  one  partridge;  also  half  a 
tablespoonful  of  salt.  Cook  for  forty-five  minutes,  then  rub  through  a  sieve; 
cut  half  the  breast  of  a  partridge  in  slices,  lay  them  in  the  soup-tureen 
with  an  ounce  of  butter,  pour  the  puree  over,  and  serve  with  a  handful  of 
fried  sippets  of  bread,  suppressing  the  bouquet. 

89.  Puree  Of  Partridge  a  la  Destaing. — Pound  in  a  mortar  the  bones 
of  a  partridge,  and  half  a  pint  of  puree  of  chestnuts  (No.  131).      Put  the 
whole  into  a  saucepan,  and  moisten  with  three  pints  of  white  broth  (No. 
99),  one  ounce  of  butter,  and   half  a  tablespoonful  of  salt  and  a  teaspoon- 
ful  of  pepper.     Boil  for  forty-five  minutes;  then  rub  through  a  wire  sieve, 
adding  about  an  ounce  more  butter  and  three  tablespoonfuls  of  cooked 
rice  just  before  serving. 

90.  Pure"e  of  Partridge  a  la  Oentilhomme. — Pound  well  the  bones  of 
one  of  any  kind  of  game,  place  them  in  a  saucepan,  add  half  a  pint  of  puree 
of  lentils  with  three  pints  of  white  broth  (No.  99),  half  a  tablespoonful  of 
salt  and  a  teaspoonful  of  pepper,  and  one  ounce  of  butter.      Boil  forty-five 
minutes,  then  rub  through  a  fine  sieve,  stir  well  while  on  the  fire,  not  let- 
ting it  come  to  a  boil,  and  finish  with  one  ounce  of  fresh  butter.     Serve 
with  twelve  small  game  quenelles  (No.  228). 

91.  Pure"e  of  Chestnuts  a  la  Jardiniere. — Place  in  a  saucepan  one  pint 
of  puree   of  chestnuts  (No.  131),  moisten  it  with  one  pint  of  white  broth 
(No.  99)  and  a  glassful  of  Madeira  wine;  boil   for  thirty  minutes,  then  put 
in  a  quarter  of  a  carrot,  the  same  of  turnip  cut  with  a  tin  tube,  a  table- 
spoonful  of  asparagus-tops,  six   Brussels   sprouts,  and  a  piece  of  cut-up 
cauliflower  the  size  of  an  egg.      Boil  all  together  for  fifteen  minutes,  and 
serve  after  seasoning  with  half  a  tablespoonful  of  salt  and  a  teaspoonful  of 
pepper. 

92.  Puree  Of  Beans  Soubise.— After  soaking  a  pint  of  white  beans  for 
four  hours,  cook  them  in  a  saucepan  with  one  ounce   of  butter  and   two 
sliced  onions,  and  moisten  with  three  pints  of  white  broth  (No.  99);  season 
with   half  a  tablespoonful   of  salt  and  a  teaspoonful  of  pepper.      Boil   for 
forty-five  minutes;  then  rub  through  a  fine  sieve,  and  serve  with  a  thicken- 
ing of  two  egg  yolks  and   half  a  cupful  of  cream.     Add   twelve  quenelles 
to  the  soup  (No.  231),  and  serve. 

93.  Potage  a  la  Diplomate. — Blanch  a  beef  palate  for    two  minutes  in 
boiling  water,  then  scrape  it  well,  drain,  cook  again  for  one  hour,  and  then 
cut  it  up  in  dice  shape.      Place  it  in  a  stewpan  with  one  pint  of  consomme 
(No.  100),  half  a  glassful  of  Madeira  wine,  and  half  a  pinch  each  of  salt 
and  pepper;  pour  the  liquid  over  and  cook  for  thirty  minutes.      Now  pre- 
pare, in  another  saucepan,  one  quart  of  a  stock  such  as  clear  green  .turtle 
(No.  1 8),  add  the  beef  palates,  and  twelve  chicken  quenelles  or  forcemeat 
balls  (No.  226)  and  serve. 

94.  Potage  a  la  Windsor. — Boil  for  one  hour,  in  two  quarts  of  white 
broth  (No.  99)  and  one  quart  of  water,  three  calf's  feet;  when  done,  bone 
and  cut  them  into  pieces  (they  are  preferable  if  cold);  moisten  with  three 
pints  of  their  own  broth,  adding  a  bouquet  (No.  254),  half  a  glassful  of 


164  THE    TABLE. 


Madeira  wine,  half  a  tablespoonful  of  salt,  and  a  very  little  cayenne  pep- 
per. Boil  again  for  ten  minutes,  then  strain  through  a  fine  sieve,  darken 
the  soup  with  a  little  essence  of  caramel,  and  when  serving  add  twelve 
crawfish  quenelles  (No.  227). 

95.  Potage  a  la  McDonald. — Pound  a  cooked  calf's  brain  in  a  mortar; 
add   two  cooked  onions,  three  raw  egg  yolks,  and  a  teaspoonful  of  curry 
powder;  rub  well  through  a  fine  sieve,  and  when  ready  to  serve   pour   it 
into  three  pints  of  white  broth  (No.  99)  in  the  saucepan,  adding  a  peeled 
and  baked  cucumber  cut  in  slices.     Then  serve. 

96.  Potage  a  la  D'Orsay. — Place  in  a  saucepan  a  pint  of    bechamel 
(No.  154).   One  pint  of  white  broth  (No.  99),  half  a  tablespoonful  of  salt  and 
a  teaspoonful  of  pepper,   and   let  simmer  on  the  corner  of  the  fire  for 
fifteen  minutes.     Add  to  this  half  a  pint  of  cream  of  asparagus  (No.  70) 
and  one  ounce  of  butter;  when  finished  boiling,  put  in  the  tureen  six  soft- 
boiled  and  well-pared  pigeon  eggs,  and  the  breast  of  one  pigeon  cut  in 
julienne;  pour  the  soup  over,  and  serve. 

97.  Potage   Montmorency. — Add  to  one  quart  of  boiling  consomm6 
(No.  100),  in  a  saucepan,  half  a  cupful  of  noodles  (No.  1182)  previously 
blanched  in   salted   water;  thicken   with  the  yolks  of  two  beaten  eggs,  a 
tablespoonful  of  grated  Parmesan  cheese,  half  a  cupful  of  cream,  and  one 
ounce  of  butter;  pour  into  the   tureen,  adding  either  the   minced   leg  or 
wing  of  a  cooked  chicken,  and  serve  with  three  heads  of  baked  lettuce 
cut  in  two,  on  a  separate  dish. 

98.  Potage  of  Rice  a  la  Maintenon. — Take  one  quart  of  white  broth 
.No.  99),  one  pint  of  bechamel  (No.  154),  half  a  tablespoonful  of  salt  and 
a  teaspoonful  of  pepper,  and  add  to  it  half  a  raw  chicken;  cook  for  twenty 
minutes  in  the  saucepan  on  the  fire,  then  take  the  chicken  out  and  thicken 
the  soup  with  the  yolks  of  two  beaten  eggs,  and  a  teaspoonful  of  pow- 
dered curry,  mixed  withhalf  a  cupful  of  cream;  rub  all  through  a  fine  sieve, 
and  serve,  adding  two  tablespoonfuls  of  boiled  rice,  and   the  breast  of  the 
half  chicken  previously  cooked  in  the  soup,  and  cut  into  small  pieces. 

99.  Bouillon  Blanc — white  broth. — Place  in  a  large  stock-urn  on  a 
moderate  fire  a  good  heavy  knuckle  of  a  fine  white  veal  with  all  the  debris, 
or  scraps  of  meat,  including  bones,  remaining  in  the  kitchen  (but  not  of 
game);  cover  fully   with   cold    water,   adding  a  handful    of  salt;  and  as 
it  comes  to  a  boil,  be  very  careful  to  skim  all  the  scum  off — no  particle  of 
scum  should  be  left  on — and  then  put  in  two  large,  sound,  well-scraped 
carrots  (whole),  one  whole,  cleaned,  sound  turnip,  one  whole,  peeled,  large, 
sound  onion,  one  well-cleaned  parsley  root,  three  thoroughly  washed  leeks, 
and  a  few   leaves  of  cleaned  celery.      Boil  very  slowly  for  six  hours  on 
the  corner  of    the  range;  keenly    skim   the   grease  off;  then  strain   well 
through  a  wet  cloth  into  a  china  bowl  or  a  stone  jar,  and  put  it  away  in  a 
cool  place  for  general  use. 

100.  Consomme  pare— Consomme*  plain. — Chop  up  a  shin  of  beef  of 

twelve  pounds,  using  a  machine  if  practicable;  put  it  in  a  large  soup  kettle 
with  two  sound,  well-scraped,  good-sized  carrots,  two  peeled,  sound 
onions,  three  well-washed  and  pared  leeks,  a  few  branches  of  celery,  and 


SOUPS.  165 


one  bunch  of  parsley  roots,  all  well-scraped,  washed,  and  shred,  six 
cloves,  eighteen  whole  peppers,  a  bay-leaf,  and  the  whites  of  six  raw  eggs, 
including  their  shells.  Mix  all  well  together,  and  then  moisten  with  two 
gallons  of  cold  white  broth  (No.  99),  one  quart  of  cold  water  (all  this 
should  be  done  before  the  soup-kettle  has  been  placed  on  the  hot  range). 
Stir  thoroughly  for  two  or  three  minutes  without  ceasing;  and  then  place 
it  on  the  hot  range,  add  some  debris  of  chicken  if  any  at  hand.  Boil 
slowly  for  about  four  hours,  skim  the  grease  off  thoroughly,  and  then 
strain  through  a  wet  cloth  into  a  china  bowl  or  stone  jar,  and  put  away  in 
a  cool  place  for  general  use.  Should  the  white  broth  that  you  employ  be 
hot,  replace  the  cold  water  by  a  piece  of  ice  well  cracked,  and  the  equiva- 
lent of  a  quart  of  water,  adding  it  to  the  consomme  very  gradually  at  the 
beginning,  but  continually  increasing,  and  stirring  till  all  added.  (Always 
taste  if  sufficiently  seasoned  before  serving). 

101.  Consomme  Dubourg.— Cut  half  a  pint  of  royal  (No.    107)  into 
pieces;  put  three  tablespoonfuls  of  cooked  rice  into  a  soup-tureen,  and 
pour  three  pints  of  boiling  consomme  over  it,  and  serve. 

102.  Consomme  Massena.— Add  half  a  glassful  of  Madeira  wine  and  a 
bouquet  (No.  254)  to  three  pints  of  game-stock  (No.   219),  and  boil  well 
together  for  two  hours.      Have  ready  three  tablespoonfuls  of  puree  of 
chestnuts  (No.  131),  mixing  in  three  egg  yolks,  adding  a  very  little  salt  and 
the  same  of  pepper.     Take    six  small  timbale-molds,   butter    them  well, 
and  fill  them  with  the  above  preparation.      Poach  them  for  two  minutes; 
take  them  out,  and  let  them  get  cool  before  unmolding  them.      Put   them 
in  a  soup-tureen  and  serve,  adding  the  boiling  game-stock. 

103.  Consomme  aux  Pates. — When  one  quart  of  consomm6  is  boiling 
very  hard,  add  three-quarters  of  a  cupful  of  paste,  such  as  vermicelli  or 
any  other  Italian  paste;  let  them  cook  for  six  minutes,  stirring  frequently; 
then  serve.     (Pastes  such  as  macaroni,  rice,  spaghetti,  noodles  &c.,  must 
first  be  parboiled,  and,   when  necessary,  broken  into  pieces  before  being 
added  to  the  soup.) 

104.  Consomme  a  la  Semoule,  or  Tapioca. — Into  one  quart  of  boiling 
consomme  (No.  100),  sprinkle  four  tablespoonfuls  of  semolina,  or  tapioca, 
stirring  constantly;  boil  thoroughly  for  ten  minutes,  and  skim  the  surface 
just  previous  to  serving. 

105.  Consomme  Tapioca  or  Semoule  a  la  Creme.— The  same  as  for 
No.  164,  adding  to  the  tureen  a  thickening  of  two  egg  yolks  with  half  a 
cupful  of  cream  when  ready  to  serve. 

106.  Consomme  a  la  SCYigne.— With  chicken  forcemeat  (No.  226)  fill 
six  very  small  timbale-molds;    let  them  poach  for    two   minutes  in  hot 
water,  then  set  them  aside  to  cool,  turn  them  out,  and  put  them  into  the 
tureen  with  two  tablespoonfuls  of  cooked  asparagus-tops,  and  two  table- 
spoonfuls  of  cooked  green  peas;  pour  over  it  one  quart  of  boiling  con- 
somme (No.  100),  and  serve. 

107.  Consomme  Royal.— Take  six  egg  yolks  and  two  whole  eggs,  half 
a  teaspoonful  of  nutmeg,  half  a  tablespoonful  of  salt,  and  a  scant  teaspoon- 
ful  of  cayenne  pepper;  beat  well  together  in  a  bowl,  adding  half  a  pint  of 


1 66  THE    TABLE. 


cream;  strain  through  a  fine  hair  sieve  and  fill  up  six  small  timbale- 
molds,  being  careful  that  they  are  previously  well  buttered.  Cook  them 
in  a  stewpan  with  boiling  water  to  half  their  height;  then  place  them  in 
the  oven  until  they  become  firm,  which  will  take  about  fifteen  minutes; 
immediately  after  taking  them  from  their  moulds,  cut  them  in  slices,  and 
add  them  to  one  quart  of  boiling  consomme  (No.  100)  when  ready  to  serve 
in  a  tureen. 

108.  Consomme  Deslignac. — Make  a  royal  consomme  for  three   tim- 
bales  (No.  107),  but  instead   of  cream   use  consomme;  unmold,  cut  them 
dice-shaped,  and  put    them    in  the  tureen  with  half  a  cupful  of  cooked 
printanier  (No.  109)  and  one  quart  of  boiling  hot  consomm6    (No.  100); 
then  serve. 

109.  Consomme  Printanier. — Cut  out,  with  a  vegetable  scoop,  two 
carrots  and  one  turnip;  simmer  them  for  twenty  minutes  in  water  and 
with  a  tablespoonful  of  salt,  then  drain  and  throw  them   into  a  quart  of 
consomme   (No.  100)   in  a  saucepan  with  two  tablespoonfuls    of    cooked 
green   peas,  and  two  tablespoonfuls  of  cooked  string  beans  cut  into  small 
pieces.      Add  a  handful  of  chiffonade  (No.  132),  cook  five  minutes  more, 
and  serve  in  a  hot  tureen. 

110.  Consomme  a  la  D'Orleans. — Add  a  little  crawfish  butter  (No. 
150)  to  eight  fish  quenelles;  fill  six  long-shaped    quenelle   molds  with  this 
and  poach  them  in  salted  water  for  two  minutes;  drain,  and  after  unmold- 
ing  put  them  in  a  tureen  with  two  tablespoonfuls  of  cooked  green  peas 
and  as  much  boiled  rice  ;  pour  -one  quart  of  boiling  consomm6  (No.  100) 
over  it,  and  serve. 

111.  Consomme  il  1'  Imperiale. — Place  four  tablespoonfuls  of  chicken 
forcemeat  (No.  226)  in  a  paper  cornet;  cut  away  the  end  of  the  cornet. 
Butter  a  pan,  and  with  the  contents  of  the  cornet,  make  eighteen  round 
quenelles;  put  on  top  of  each  quenelle  a  small  slice  of  truffle;  poach  them 
for  two  minutes  in  white   broth  (No.  99);  then  drain  through  a  sieve,  and 
serve  in  the  tureen,  after  pouring  one  quart  of  consomme  (No.  100)  over 
them  and  adding  a  tablespoonful  of    cooked    green    peas  and  six  cock's 
combs. 

112.  Consomme  (xaribaldi. — Proceed  the  same  as  for  No.  107;  have 
two  green  timbales,  two  red  ones;  use  a  very  little  carmine  Broton,  then 
use  two  more  plain  timbales,  and  serve. 

118.  Consomme  Princesse. — Wash  well  three  tablespoonfuls  of  bar- 
ley, drain,  and  place  it  in  a  saucepan  with  three  pints  of  consomme  (No. 
100),  and  let  boil  for  forty  minutes.  Add  two  tablespoonfuls  of  cooked 
breast  of  chicken  cut  in  dice,  two  tablespoonfuls  of  cooked  green  peas,  and 
serve  in  a  hot  tureen. 

114.  Consomme  Douglas.- — Pare  and  blanch  for  ten  minutes  half  a  root 
of  celery  as  for  a  julienne  (No.  27);  then  place  it  in  a  saucepan,  adding  two 
tablespoonfuls  of  boiled  rice,  half  an  ounce  of  smoked,  cooked  tongue,  and 
six  mushrooms,  both  shred  very  small;  pour  one  quart  of  hot  consomme 
(No.  100)  over  it  and  serve. 

115.  Consomme  Renaissance.— With  two  ounces  of  pate-a-chou  (No. 


SOUPS.  167 


1240)  make  a  handful  of  croutons,  the  size  of  the  little  finger;  cook  them  on  a 
tin  dish  in  the  oven  for  ten  minutes,  and  when  done  fill  them  inside  with 
chicken  forcemeat  (No.  226)  pressed  through  a  cornet.  Put  them  in  a 
tureen  with  two  tablespoonfuls  of  cooked  peas,  and  two  spoonfuls  of  sliced 
mushrooms;  pour  one  quart  of  consomme  (No.  100)  over  them,  and 
serve. 

116.  Consomme*  a  1'Africaine. — Cut  one  cooked  artichoke  bottom  dice- 
shaped,  also  one   slice  of  fried   egg-plant   cut  in  pieces;  drain  them  on  a 
cloth  to  remove  all  the  fat,  then  add  two    tablespoonfuls   of  cooked   rice, 
and  a  teaspoonful  of  powdered  curry  diluted  in  water;  put  these  in  a  soup 
tureen  with   one   quart  of  consomm6  (No.    100)    poured  over  them,  and 
serve. 

117.  Consomme  h  1'Andalonse. — Boil  three  tablespoonfuls  of  tapioca  in 
one  quart  of  consomme  (No.  100);  add  half  a  pint  of  thin  tomato  sauce  (No. 
205),  boil  for  ten  minutes,  and  serve  with  twelve  small  quenelles  of  godi- 
veau.     (No.  221). 

118.  Consomme  Celestine. — Make  two  light  French  pancakes  (No.  1186) 
cover  one  with  chicken  forcemeat  (No.   226),  and  sprinkle   over  it  a  little 
grated  Parmesan  cheese;  then  put  the  other  one   on  top,  and   cut  them  in 
twelve  slices  with  a  tube,  and  serve   in  one   quart   of   boiling  consomme 
(No.  100)  in  a  hot  tureen. 

119.  Consomme*  a  1'Anglaise. — Add  half  a  cupful    of   minced   cooked 
chicken,  and  three  tablespoonfuls  of  cooked  green  peas  to  one  quart  of  boil- 
ing consomme  (No.  100),  and  serve  in  a  hot  tureen. 

120.  Consomme  Colbert. — Add   six   poached   eggs   (No.  404)  to  one 
quart  of  boiling  consomme  (No.  100)  before  serving. 

121.  Consommt    Printanier  Colbert.— The    same  as  for  the  above, 
adding  half  a  pint  of  cooked  printanier  (No.  51). 

122.  Consomme  Suedoise. — Cut  three  rolls  in  halves,  and  take  out  the 
crumbs;  make  a  preparation,  cutting  up  together  one  carrot,  half  a  turnip, 
one  leaf  of   a  white  cabbage,  two   tablespoonfuls  of   peas,  and   one   table- 
spoonful  of  string  beans;  add  one  ounce  of  butter,  half  a  tablespoonful  of 
salt,  and  very  little   pepper.     Leave   it  very   thick,   and  cook  for  twenty 
minutes  in  a  saucepan,  adding   two    tablespoonfuls    of   grated    Parmesan 
cheese.      Fill  the  rolls  with  this  mixture,  and  sprinkle  the  tops  with  more 
cheese  and  a  few  drops  of  drawn  butter;     place  them  in  the  oven  for  two 
minutes,  and  serve  with  three  pints  of  consomme  (No.  100)  in  a  hot  soup- 
tureen. 

123.  Consomme  Rachel. — Decorate  the  bottom  and   sides   of  twelve 
quenelle    molds    with    sliced    truffles,  and    the    same    of   smoked    cooked 
tongue,  being  careful  to  have  them  well  buttered.      Fill  them  with  chicken 
forcemeat  (No.   226);  poach  them   in   salted  water   for  two    minutes,  un- 
mold,  and   serve   with  one  quart  of  boiling  consomme  (No.  100)  in  the  hot 
tureen. 

124.  Consomme  Printanier  Royale. — Add  to  one  quart  of  boiling  con- 
somme (No.  100)  three  royals  (No.  107)  cut  into  pieces,  also  half  a  pint  of 
cooked  printanier  (No.  51),  and  serve. 


1 68  THE    TABLE. 


125.  Consomme  Duchesse. — Butter   and   cover  a  tin  plate  with  two 
ounces  of  pate-a-chou  (No.    1240),    about  the  height  of   a  quarter  of     an 
inch.     Cook  it  in  the  oven  for  six  minutes,   then  remove,  and  fill  it  with 
forcemeat  (No.  226)  pressed  through  a  cornet;  cut  it  with  a  paste  cutter 
into  twelve  equal-sized  pieces,  put  them  in  the  tureen,  pour  one  quart  of 
boiling  consomme  (No.  100)  over  them,  and  serve. 

126.  Consomme  Patti. — Cut  half  a  breast  of  a  cooked  chicken  into 
small  pieces;  put  them  in  a  tureen,  adding  two  tablespoonfuls   of  boiled 
rice,  two  tablespoonfuls  of  cooked  green  peas,  and  one  truffle  cut  dice- 
shaped.     Pour  one  quart  of  boiling  consomme  (No.  100)  over  it,  and  serve 
with  grated  cheese  separate. 

127.  Consomme  Napolitaine. — Cut  two  ounces   of  cooked   spaghetti 
into  pieces,  adding  half  an  ounce  of  cut-up,  cooked  tongue,  half  an  ounce 
of  lean,  cooked  ham,  and  three  mushrooms  cut  into  small  pieces.    Pour  all 
into  a  tureen  with  one  quart  of  consomme  (No.  ioo),and  serve  with  grated 
cheese  separate. 

128.  Consomme   Chatelaine.— Take  three  molds.      Add  to  the  four 
whites    of   well-beaten  eggs  half   a  pint  of   puree  of   onions  (Soubise  No. 
250),  and  a  quarter  of  a  pint  of  cream;  beat  well  together  with  a  very  little 
grated  nutmeg,  and   half  a  tablespoonful  of  salt.     Fill  the  molds,  previ- 
ously well  buttered;  then  poach  them  in  water  to  half  their  height  for  six 
minutes,  and    unmold.     Cut  them  into  twelve  pieces,  and  put  them  in  the 
soup-tureen,  adding  two  tablespoonfuls  of  cooked  asparagus-tops,  and  the 
same  quantity  of  green  peas.   Pour  one  quart  of  consomme  (No.  100)  over 
it,  and  serve  very  hot. 

129.  Consomme  aux  Quenelles* — Have  ready  eighteen  small  godiveau 
quenelles    (No.  221).     Arrange   them   in  a  well-buttered    stewpan,  being 
careful  they  do  not  touch  each  other;  pour  some  salted  water  over  them,  and 
let  them  poach  for  two  minutes.     Drain  on  a  perfectly  dry  sieve,  and  put 
them  in  the  tureen  with  one    quart  of   boiling   consomme   (No.    100),  and 
serve. 

130.  Onion  Soup. — Brown  two  onions  in  a  saucepan  with  one  ounce  of 
butter,  stir  in  a  little  flour,  and   moisten  with  three   pints  of  white  broth 
(No.  99);  season  with  half   a  tablespoonful  of  salt  and  a  teaspoonful    of 
pepper,  and  cook  for  ten  minutes.     Place  six  pieces  of  toasted  bread  in  a 
bowl;  cover  them  with  fine  slices  of   Swiss  cheese,  pour  the  broth  over 
them,  add  a  few  more  slices  of  cheese  on  top,  and  put  it  in  the  oven  five 
minutes  before  serving. 

131.  Puree  Of  Chestnuts. — Boil  one  pound  of  chestnuts  for  ten  min- 
utes; peel  and  skin  them  immediately,  put   them   in  a  saucepan  with  one 
quart  of  white  broth  (No.  99),  a  tablespoonful  of  salt,  and  two  teaspoon- 
fuls  of  pepper  and  a  quarter  of   a  pound  of  butter.     Let  all  boil  well  for 
thirty  minutes;  rub  through  a  sieve,  and  use  when  needed. 

132.  Chiffonade  for  Soups. — Chop  well  together  half  a  head  of  lettuce, 
half  a  handful    of    sorrel,  a  few  branches   of   chervil,  and  a  little   parsley. 
Use  it  in  soups  five  minutes  before  serving. 

133.  Croutons  for  Soups. — Cut  some  dice-shaped  pieces  of  bread,  and 


STOCKS,  SAUCES,  FORCEMEATS,  GARNISHINGS.      169 

fry  them  in  a  pan  with  clarified  butter;  when  a  rich  golden  color,  drain, 
and  add  to  the  soup  when  needed. 

133>^.  Croutons  for  Garnishing. — Cut  six  rather  thin  slices  out  of  an 
American  loaf  of  bread;  neatly  pare,  then  cut  them  into  heart-shaped  crou- 
tons. Lay  them  on  a  tin  plate,  drip  a  little  clarified  butter  over  them, 
place  in  the  hot  oven  for  four  minutes,  to  let  get  a  good  golden  color.  Take 
from  out  the  oven,  and  use  when  required. 

134.  Croutons  Souffles.— Make  some  pate-a-chou  (No.  1240),  spread 
it  out  to  the  thickness  of  macaroni,  and  cut  with  a  knife  the  size  of  a  pea. 
Put  them  in  a  sieve,  sprinkle  with  flour,  shake  well,  and  fry  in  hot  lard; 
when  done,  which  will  take  five  minutes,  drain  through  a  cloth,  and  serve 
with  the  soup  when  needed. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  tea- 
spoonful. 


STOCKS,  SAUCES,  FORCEMEATS, 
AND   GARNISHINGS. 


135.  White-Roux. — Put  in  a  saucepan  two  ounces  of  butter,  and  place 
it  on  the  corner  of  the  hot  range,  add  to  it  two  tablespoonfuls  of  flour; 
keep  stirring  constantly  for  seven  minutes.     Then  let  it  cool,  and  when 
cold,  use  in  various  sauces,  as  directed. 

136.  Brown-Roux. — Place  two  ounces  of  good  butter  in  a  saucepan 
on  the  hot  range;  mix  in  two  tablespoonfuls  of  flour,  and  cook  rapidly  for 
about    seven    minutes,  or    until  it  assumes  a  rich   brown  color.     Let  it 
thoroughly  cool  off,  and  then  use  in  different  sauces,  as  mentioned. 

137.  White  Stock — for  one  gallon. — Reduce  in  saucepan  on  the  hot 
range,  one  ounce   of  very  good,  finely  shred,  salt  pork,  previously  well 
washed,  and  the  same  of  beef  suet.     Add  one  carrot,  one  onion,  a  bouquet 
of  aromatic  herbs    (No.  254),   twelve   whole    peppers,    and   four  cloves. 
Brown  these  well  on  a  moderate  fire  for  four  minutes.     Add  four  ounces 
of  flour;  stir  well,  and  moisten  with  a  glassful  of  white  wine  and  three 
quarts  of  white  broth  (No.  99).     Add  one  tablespoonful  of  salt,  and  stir 
until  it  comes  to  a  boil;  then  let  it  cook  thoroughly  for  one  hour;  strain 
through  a  fine   sieve.     This  stock  should   be   used   without  any   further 
thickening. 

138.  Mirepoix. — Stew  in  a  saucepan  two  ounces  of  fat,  two  carrots,  one 
onion,  one  sprig  of  thyme,  one  bay-leaf,  six  whole  peppers,  three  cloves, 
and,  if  handy,  a  ham  bone  cut  into  pieces.     Add  two  sprigs  of  celery  and 
half  a  bunch  of  parsley  roots;  cook  for  fifteen  minutes,  and   use  when 


I7O  THE    TABLE. 


directed  in  other  recipes.     Scraps  of  baked  veal  may  also  be  added,  if  at 
hand. 

139.  Marinade  Stock,  cooked— for  one  gallon.— Stew  together  a  finely 
sliced  sound  onion  and  four  parsley  roots,  adding  one  pint  of  vinegar  and 
four  quarts  of  fresh  water,  also  a  quarter  of  a  bunch  of  thyme,  six  bay- 
leaves,  twenty-four  whole  peppers,   and    twelve  cloves.     Cook  well  for 
thirty  minutes  on  a  brisk  fire,  then  place  in  a  stone  jar,  and  keep  it  in  a 
cool  place  for  general  use. 

140.  Marinade   Stock,    raw  —  for  six  persons. — Finely  slice   one 
medium-sized,   sound,   peeled    onion,  place  it    in  an  earthen    crock,  with 
three  slices  of  lemon,  two  bay-leaves,  twelve  whole  peppers,  four  cloves, 
three  whole  mace,  and  three  sprigs  of  parsley  roots.     Add  to  these  two 
tablespoonfuls  of  sweet  oil,  a  cupful  of  vinegar,  and  a  pinch  of  salt.   Place 
the  meat  or  fish  in  this,  and  leave   it  to   souse  as  long  as    necessary,  or 
about  six  hours. 

141.  Meat  Glaze — Glace  de  Viande. — As  this  meat  glaze,  when  prop- 
erly made,  will  keep  in  perfect  condition  for  any  length  of  time,  I  would 
advise  that  half  a  pint  be  made  at  a  time,  in  the  following  manner.      Place 
in  a  large   saucepan  ten  quarts  of  white  broth  (No.  99),  or  nine  quarts  of 
consomme  (No.  100),  and  reduce  it  on  a  moderate  fire  for  fully  four  hours, 
at  which  time  it  should  be  reduced  to  half  a  pint.     Transfer  it   in   a  stone 
jar  or  bowl;  put  a  cover  on,  and  keep  in  a  cool  place  for  general  use. 

142.  Court  Bouillon. — Cut  up  one  good-sized,  peeled  and  well-washed 
carrot,  with  a  sound  onion,  and  half  a  bunch  of  parsley  roots,  also  cut  up; 
brown  them  in  a  glassful  of  white  or  red  wine,  according  to  the  fish;  add 
to   it  any   well-washed  pieces  of  fish-heads  and  a  pint  of  water.     Season 
with  half  a  pinch  each  of  salt  and  pepper.      Boil  well  for  five  minutes;  let 
cool;  strain  through  a  napkin  or  a  sieve  into  a  jar,  and  use  when  needed. 
Always  avoid  straining  anything  acid  into  tin  or  copper  vessels — to  pre- 
vent blackening. 

143.  Cooked   Fine    Herbs. — Chop  up  one  sound  onion  and,  two  well- 
peeled  shallots ;  brown  them  in  a  saucepan  with  one  ounce  of  butter,  for 
five  minutes,  then  add  double   the  quantity  of  finely  minced  mushrooms 
and  a  grain  of  garlic ;  season  with  half  a  tablespoonf ul  of  salt  and  a  tea- 
spoonful  of  pepper,  and  finish  with  a  tablespoonful   of  chopped  parsley. 
Cook  ten  minutes  longer,  and  then  let  it  cool. 

144.  Raw  Fine  Herbs. — Chop  separately,  half  an  onion,  two  shallots, 
two  sprigs  of  parsley,  four  hairs  of  chives,  and  the  same  of  chervil;  mix 
thoroughly  before  using. 

145.  Butter,  maitre  d'hotel. — Put  one  ounce    of   good    butter  in  a 
bowl  with  a  teaspoonful  of  very  finely  chopped  parsley,  adding  the  juice 
of  half  a  sound  lemon.     Mingle  well  with  a  very  little  nutmeg,  and  keep 
it  in  a  cool  place  to  use  when  needed. 

146.  Anchovy  Butter. — To  one  ounce  of  good  butter,  add  one  tea- 
spoonful  of  anchovy  essence;  mix  well,  and  keep  it  on  ice — for  general  use. 

147.  Butter  a  la  Ravigote. — Pound  together  in  a  mortar  one  sprig  of 
parsley,  the  same  of  tarragon,  very  little  chives,  the  same  of  chervil,  and 


STOCKS,  SAUCES,  FORCEMEATS,  GARNISHINGS.     171 

one  small,  peeled  shallot.  Add  half  a  teasponful  of  anchovy  essence,  one 
ounce  of  good  butter,  and  half  a  drop  of  spinach-green.  Rub  through  a 
fine  sieve,  and  keep  it  in  a  cool  place  for  general  use. 

148.  Horseradish  Butter. — Pound   in  a   mortar    one    teaspoonful  of 
grated   horseradish  with  one  ounce  of  good  butter,  and  season  with  very 
little  red  pepper — third  of  a  saltspoonful.      Rub  through  a  fine  sieve,  and 
keep  it   in  a  cool   place.     When  this   butter  is  added   to  other  sauces,  it 
should  not  boil  again. 

149.  Lobster  Butter. — Extract  the  coral  from  one  cooked  lobster  (the 
eggs  may  be  used  instead);  pound  it  in  a  mortar  to  a  paste,  mixing  it  with 
one  ounce  of  good  butter  and  a  teaspoonful  of  mustard.     Rub  through  a 
fine   sieve,  and  keep   in  a  cool   place.     The   butter  can  also  be  used  for 
coloring  purposes. 

150.  Crawfish  Butter. — Pick  the  meat  from  the  tails  of  twelve  boiled 
crawfish;  dry  the  shells,  and  pound  them  all  together  in  a  mortar,  adding 
one  ounce  of  good  butter;  then  place  it  in  a  saucepan  on  a  moderate  fire, 
stirring,  until   it  clarifies,  for  about  five  minutes;  then   strain   through    a 
napkin,  letting  it  drop  into  cold  water.     When  it  is  congealed,  take  it  out, 
and  place  it  in  a  warm  basin,  stirring  until  it  assumes  the  desired  color. 
The  same  method  can  be  used  for  lobsters  and  shrimps. 

151.  Sauce  Espagnole — for  one  gallon. — Mix  one  pint  of  raw,  strong 
mirepoix  (No.  138)  with  two  ounces  of  good  fat  (chicken's  fat  is  preferable). 
Mix  with  the  compound  four  ounces  of  flour,  and  moisten  with  one  gallon 
of  white   broth  (No.  99).     Stir  well,  and  then  add,  if   handy,  some  baked 
veal  and  ham  bones.      Boil  for  three  hours,  and  then  remove  the  fat  very 
carefully;  rub  the  sauce  through  a  very  fine  sieve,  and  keep  it  for  many 
purposes  in  cooking. 

152.  Sauce  Veloute. — Melt  one  ounce  of  good  butter  in  a  saucepan, 
adding  two  tablespoonfuls  of  flour,  and  stir  well,  not  letting  it  get  brown. 
Moisten  with  a  pint  and  a  half  of  good  veal  and  chicken  stock,  the  stronger 
the   better.     Throw  in  a  garnished  bouquet  (No.  254),  half  a  cupful  of 
mushroom  liquor,  if  at  hand,  six  whole  peppers,  half  a  pinch  of  salt,  and 
a  very  little  nutmeg.      Boil  for  twenty  minutes,  stirring  continuously  with 
a  wooden  spatula;  then  remove  to  the  side  of  the  fire,  skim   thoroughly, 
and  let  it  continue  simmering  slowly  for  one  hour.     Then  rub  through  a 
fine  sieve.     This  sauce   will   make  the  foundation  for  any  kind   of  good 
white  stock. 

153.  Sauce  Villeroi, — Strain  and  place  in  a  saucepan  with   one  ounce 
of  butter,  two  tablespoonfuls  of  raw  mirepoix  (No.  138),  adding  two  table- 
spoonfuls  of  flour.     Cook,  and  mix  well  together  for  five  minutes;  moisten 
with  three  pints  of  white   broth  (No.  99),  and  season  with  half  a  table- 
spoonful  of  salt.      Boil  for  one  hour;  then  strain  through  a  fine  sieve  and 
use  when  needed. 

154.  Bechamel  Sauce. — Place  in  a  saucepan  two  ounces  of  butter,  add 
two  tablespoonfuls  of  flour,  and  stir  constantly  for  five  minutes.     Moisten 
with  a  pint  and  a  half  of  boiling  milk,  being  careful  to  pour  it  in  gradually; 
then  beat  it  well  with  a  whisk.     Add  half  a  teaspoonful  of  grated  nutmeg, 


172  THE    TABLE. 


a  pinch  of  salt,  a  bouquet  (No.  254),  twelve  whole  peppers,  and  a  little 
mushroom  liquor,  if  at  hand.  Cook  well  for  fifteen  minutes,  and  when 
done  rub  through  a  fine  sieve. 

155.  Melted  Butter  Sauce. — Put  one  ounce  of  good  butter  in  a  sauce- 
pan on  a  slow  fire,  stir,  and  when  melted  add  the  juice  of  half  a  lemon. 
Serve  in  a  sauce  bowl. 

156.  Nut-brown  Butter  Sauce.— Place  one  ounce  of  good  butter  in  a 
frying-pan,  let  it  heat  until  it  assumes  a  nut-brown  color,  then  add  one 
drop  of  vinegar,  and  use  when  needed. 

157.  Black  Butter  Sauce.— Warm  one  ounce  of  good  butter  in  the  fry- 
ing-pan until  it  becomes  brown  ;  add  six  parsley  leaves,  heat  again  for  one 
minute,  then  throw  in  five  drops  of  vinegar.      Pour  it  into  a  sauce-bowl 
and  serve. 

168.  Lobster  Sauce. — Pour  one  pint  of  Hollandaise  sauce  (No.  160) 
into  a  saucepan  ;  place  it  on  the  hot  stove,  but  do  not  allow  it  to  boil. 
Add  the  claw  of  a  good-sized  boiled  lobster  cut  into  lozenge-shaped  pieces; 
heat  well  for  five  minutes,  stirring  it  lightly,  add  a  quarter  of  an  ounce  of 
lobster  butter  (No.  149),  and  serve  when  needed. 

159.  Drawn-Butter  Sauce.— Put  two  ounces  of  butter  in  a   sauce- 
pan, adding  two  tablespoonfuls  of  flour  while  stirring  ;  moisten  with  one 
quart  of  water,  and  season  with  one  tablespoonful  of  salt  and  half  a  tea- 
spoonful  of  pepper.     Let  it  simmer  on  the  side  of  the  stove  for  thirty 
minutes  until  it   thickens  ;   then  add,  little   by  little,  half  an  ounce   of 
butter,  beating  it  continuously  until  it  becomes  perfectly  white.     Squeeze 
in  the  juice  of  a  lemon  ;   stir   once   more,  strain  through   a   hair  sieve 
and  serve. 

160.  Sauce  Hollandaise. — Place  one   sound,  sliced  onion,  six  whole 
peppers  and  a  bay-leaf  in  a  saucepan  with  two  ounces  of  good  butter  on 
the  hot  stove  ;  stir  in  two  tablespoonfuls  of  flour  to  thicken,  then  moisten 
with  a  pint  and  a  half  of  either  chicken  or  white  broth  (No.  99);  mix  well 
with  a  whisk  or  wooden  spatula,  being  careful  to  remove  any  accumulated' 
fat.     Add  half  a  teaspoonful  of  grated  nutmeg  and  half  a  tablespoonful  of 
salt,  and  cook  for  twenty-five  minutes.     Beat  the  yolks  of  three  eggs 
separately  with  the  juice  of  half  a  medium-sized  sound  lemon.    Pour  them 
gradually  into  the  sauce,  being  careful  not  to  boil  it  again  after  they  have 
been  added.     Rub  through  a  hair  sieve  into  a  serving  bowl,  and  finish 
with  half  an  ounce  of  good  butter,  mixing  it  well,  and  serve. 

161.  Egg  Sauce. — Use  one  pint  of  the  Hollandaise  sauce  (No.  160), 
and  when  ready  to  serve  sprinkle  it  with  two  chopped  hard-boiled  eggs 
and  a  teaspoonful  of  minced  parsley. 

162.  Bread  Sauce. — Crumble  one  and  a  half  ounces  of  fresh  bread 
crumbs,  and  place  them  in  a  saucepan  with  not  quite  half  a  cupful  of  cold 
water  ;  add  half  an  ounce  of  butter,  half  a  tablespoonful  of  salt,  and  six 
whole   peppers.     Cook  for  five   minutes  ;  then  pour  in  half  a  cupful  of 
cream  or  milk.     Cook  again  for  five  minutes,  and  serve  in  a  sauce-bowl, 
removing  the  peppers. 

163.  Anchoyy   Sauce. — To  three-quarters  of  a  pint  of  drawn-butter 


STOCKS,  SAUCES,  FORCEMEATS,  GARNISHJNGS.     173 

sauce  (No.  159),  or  Hollandaise  sauce  (No.  160),  add  one  tablespoonful  of 
anchovy  essence  ;  beat  well  together  and  serve. 

164.  Horseradish  Sauce. — Add  two  tablespoonfuls  of  grated  horse- 
radish to  three-quarters  of  a  pint  of  bechamel  sauce  (No.  154);  also  half  a 
pinch  of  powdered  sugar,  a  third  of  a  pinch  of  cayenne  pepper,  and  half  a 
pinch  of  salt.     Boil  for  five  minutes.     Should  the  sauce  be  too  thick  add 
a  little  cream  or  milk,  and  three  drops  of  vinegar  in  case  the  horseradish 
be  fresh. 

165.  Sauce  Percillade. — Pour   half  a  cupful   of   sweet   oil   into  an 
earthen  bowl  with  the  juice  of  half  a  lemon,  half  a  tablespoonful  of  salt, 
and  a  scant  teaspoonful  of  pepper.      Beat  well  with  a  spoon  or  whisk, 
adding  one  teaspoonful  of  parsley,  half  the  quantity  of  chervil,  the  same 
of  tarragon  and  chives  all  chopped  very  fine  together,  and  a  teaspoonful  of 
mustard.     Mix  the  whole  well  before  serving. 

166.  Sauce   Bearnaise. — Chop   very  fine   two  medium-sized,  sound, 
well-peeled  shallots;  place  them  in  a  small  saucepan  on  the  hot  range, 
with  two  tablespoonfuls  of  either  tarragon  or  chervil  vinegar,  and  five 
whole  crushed  peppers.     Reduce  until  nearly  dry,  then  put  away  to  cool. 
Mingle  with  it  six  fresh  raw  egg  yolks,  sharply  stirring  meanwhile,  then 
gradually  add  one  and  a  half  ounce  of  good  fresh  butter  ;  seasoning  with 
half  a  tablespoonful  of   salt,  half  a  teaspoonful  of  grated   nutmeg,  and 
twelve  finely  chopped  sound  tarragon  leaves.     Have  a  much  wider  pan  on 
the  fire  with  boiling  water,  place  the  small  one  containing  the  ingredients 
into  the  other,  and  see  that  the  boiling  water  reaches  up  to  half  its  height; 
thoroughly  heat  up,  beating  briskly  with  the  whisk;  when  the  sauce  is  firm 
add  one  teaspoonful  of  melted  meat-glaze  (No.  141),  beat  lightly  for  two 
seconds  longer,  then   strain   through   an   ordinary,  clean   kitchen  towe4, 
neatly  arrange  the  sauce  on  a  hot  dish  to  be  sent  to  the  table  ;  and  dress 
over  it  any  article  required  to  be  served. 

167.  Sauce  Trianon. — The  same  as  for  Bearnaise  sauce  (No.  i66),but 
pour  the  sauce  over  the  article  to  be  served,  instead  of  under  ;  finish  with 
two  medium-sized  sliced  truffles,  nicely  arranged  on  top. 

168.  Apple  Sauce. — Core,  peel  and  quarter  four  sour  apples.     Place 
them  in  a  saucepan  with  half  a  glassful  of  water,  half  a  tablespoonful  of 
salt,  and   two   ounces   of  sugar.     Cover  and   cook  for  about  twenty-five 
minutes,   or  until  the  apples  are  reduced  to  a  marmalade  ;  then  strain 
through  a  colander,  and  add  the  third  of  a  pinch  of  cinnamon,  if  necessary. 

169.  Mint  Sauce. — Take  one-quarter  of  a  bunch  of  finely  minced  mint- 
leaves,  moistening  with  half  a  cupful  of  water  and  half  a  cupful  of  broth 
(No.  99),  or   consomme   (No.  100);  add  four  tablespoonfuls  of  vinegar,  a 
tablespoonful  of  salt,  and  half  an  ounce  of  sugar ;  stir  well  and  serve  in  a 
sauce-bowl. 

170.  Green  Sauce. — Pound  in  a  mortar  one  sprig  of  parsley  and  three 
hairs  of  chervil ;   add  three  medium-sized  vinegar-pickles,  half  a  small, 
white  onion,  one  anchovy,  and  a  teaspoonful  of  capers.     Mix  these  with 
soaked  bread  the  size  of  an  egg,  and  pound  all  well  together.     When  the 
preparation  is  reduced  to  a  paste,  rub  it  through  a  fine  sieve,  put  it  in  a 


I  74  THE    TABLE. 


bowl  and  stir  well,  adding  half  a  cupful  of  sweet  oil,  two  tablespoonfuls 
of  vinegar,  half  a  teaspoonful  of  pepper,  and  half  a  tablespoonful  of  salt. 
This  sauce  must  be  consistent  and  01  a  green  color. 

171.  Supreme   Sauce. — Clean   thoroughly   the    carcass    of    one    raw 
chicken  and  place  it  in  a  saucepan,  covering  it  with  water  ;  cook  quickly, 
and  at  the  first  boil  take  it  off,  drain  and  wash  the  carcass  well.      Put  it 
back  into  a  very  clean  saucepan,  covering  it  with  one  quart  of  white  broth 
(No.  99),  adding  a  bouquet  (No.   254)  and  half  a  tablespoonful  of  salt. 
Cook  for  forty-five  minutes  ;  have  two  tablespoonfuls  of  white  roux  (No. 
135)  separate  ;  pour  the  broth  over  it,  continuing  to  stir  ;  reduce  to  half, 
and  strain  through  a  fine  Chinese  strainer.     Add  half  a  cupful  of  good 
cream  and  an  ounce  of  fresh  butter,  and  finish  with  the  juice  of  half  a 
lemon. 

172.  Tarragon  Sauce. — Put  half  a  pint  sauce  veloute  (No.   152)  to 
boil  in  a  saucepan  on  the  hot  stove.     Add  half  a  cupful  of  white  broth 
(No.  99)  and  two  sprigs  of  tarragon.     Season  with  a  very  little  salt,  and 
cook  for  ten  minutes.     Cut  up  very  fine,  and  add  to  the  sauce  when  serv- 
ing twelve  blanched  tarragon  leaves. 

173.  Oyster  Sauce. — Open  eighteen  medium-sized,  fine  Shrewsbury 
oysters  and  put  them  in  a  saucepan  with  one  ounce  of  good  butter,  pla- 
cing the  pan  on  the  stove.    Cook  for  four  minutes  ;  remove  half  the  liquid 
from  the  pan  and  add  a  pint  of  hot  Allemande  sauce  (No.  210).     Then  with 
the  spatula  mix  lightly  together  without  allowing  it  to  boil,  and  serve. 

174.  Indian  Sauce. — Brown  in  a  saucepan  one  sliced  onion,  one  ounce 
of  raw  lean  ham,  one  sprig  of  thyme,  and  twelve  whole  peppers,  with  one 
ounce  of  butter.    Add  a  teaspoonful  of  powdered  curry  diluted  in  a  pint  of 
sauce  veloute  (No.   152);  boil  for  ten  minutes.     Then  strain   through  a 
Chinese   strainer  into  another  saucepan,  being  careful  to  pour  in  half  a 
cupful  of  cream,  the  juice  of  half  a  lemon  and  two   egg   yolks.     Then 
serve. 

175.  Sauce  Normande,  for  Fish. — To  a  pint  of  sauce  veloute  (No. 
152)  add  two  tablespoonfuls  of  mushroom  liquor.     Reduce  the  sauce  for 
ten  minutes,  and  place  in  it  two  tablespoonfuls  of  fish-stock  (No.  214). 
Let  it  just  boil  again,  then  add  two  egg  yolks  and  the  juice  of  half  a 
lemon  ;    strain  through  a  fine  sieve  and  stir  in  half  an  ounce   of  fresh 
butter.     This  sauce  should  be  consistent. 

175K.  Normande,  garnishing  for  Meat.— Neatly  peel  and  wash  well 
twelve  celery  knobs,  drain,  and  then  place  six  of  them  in  a  saucepan  with 
one  tablespoonful  of  butter,  one  pinch  of  salt,  half  a  pinch  of  pepper,  and  a 
gill  of  white  broth  (No.  99),  and  cook  for  twenty  minutes  on  a  moderate 
fire  ;  then  mash  them  as  you  would  potatoes  ;  when  thoroughly  mashed 
place  them  in  a  warm  place  for  further  action.  Take  the  other  six  celery 
knobs,  cut  out  very  carefully  the  centres  with  the  aid  of  a  vegetable 
scoop,  leaving  about  half  an  inch  uncut  at  the  bottom  to  prevent  burning. 
Season  with  one  pinch  of  salt  only,  evenly  divided.  Stuff  them  with  the 
above  farce;  then  place  them  in  a  saucepan  with  half  a  medium-sized, 
sound,  scraped  and  sliced  carrot,  half  a  peeled  and  sliced  onion,  and  a  table- 


STOCKS,  SAUCES,  FORCEMEATS,  GARNISHINGS.      175 

spoonful  of  butter.  Cook  three  minutes  on  a  moderate  fire.  Add  a  wine- 
glassful  of  good  cider  and  a  gill  of  white  broth  (No.  99).  Cook  again  for 
twenty  minutes.  Arrange  the  remaining  mashed  celery  in  the  centre  of 
the  hot  serving  dish,  place  the  meat  over  it,  nicely  surround  the  dish 
with  the  six  stuffed  celery  knobs,  strain  the  gravy  over,  arranging  a  small 
piece  of  cooked  cauliflower  on  top  of  each,  and  serve  very  hot. 

176.  Sauce  a  la  Toulouse. — To  a  pint  of  Hollandaise  sauce  (No.  160) 
add  two  tablespoonfuls  of  white  wine,  one  sliced  truffle,  and  six  minced 
mushrooms.     Heat  well  without  boiling,  and  when  serving  add  a  little 
meat-glaze  (No.  141). 

177.  Sauce  maitre  d'hotel,  liee. — Add  to  half  a  pint  of  warm  Hol- 
landaise sauce  (No.  160),  a  teaspoonful  of  chopped  parsley,  half  an  ounce 
of  butter,  a  scant  teaspoonful  of  pepper, and  half  a  teaspoonful  of  nutmeg; 
then  serve. 

178.  Shrimp  Sauce. — Place  half  an  ounce  of  shrimp  butter  (No.  150) 
in  half  a  pint  of  Hollandaise  sauce  (No.  160)  ;  stir  well  on  the  fire  for  five 
minutes,  and  when  ready  to  serve  add  twelve  picked  shrimp  tails  and  the 
juice  of  half  a  lemon.      Heat  without  boiling,  and  serve. 

179.  Sauce  a  la  Tenitienne. — Reduce   for  four   minutes   one   table- 
spoonful  of  tarragon-vinegar  and  chervil-vinegar  with  six  whole  peppers, 
one  ounce  of  lean  cooked  ham  cut  into  small  dice,  six  parsley  roots,  one 
sprig  of  thyme,  and  one  bay-leaf.     Then  strain  through  a  napkin  into  a 
bowl  ;  moisten  with  half  a  pint  of  sauce  veloute  (No.  152),  and  finish  the 
sauce  with  twelve  leaves  of  finely  cut  tarragon,   two  drops  of  spinach 
green,  and  a  teaspoonful  of  chopped  parsley. 

180.  Sauce   a  la   Matelote. — Reduce  for  five  minutes  one  glassful  of 
good  red  wine  with  a  bouquet  (No.  254)  and  a  small  glassful  of  mushroom 
liquor  ;  then  add  half  a  pint  of  veloute  (No.  152)  and  boil  for  five  minutes. 
Strain,  and  then  add  the  third  of  a  tablespoonful  of  salt  and  a  scant  tea- 
spoonful  of  pepper,  and  throw  in  twelve  small,  cooked,  glazed  onions  (No. 
972),  four  mushrooms  cut  into  quarters,  and  one  ounce  of  cooked  salt  pork 
cut  in  dice.     Cook  again  for  five  minutes,  and  serve. 

181.  Cream  Sauce. — Take  half  a  pint  of  bechamel  sauce  (No.  154)  ; 
add  half  an  ounce  of  butter,  and  beat  them  together  carefully,  adding  half 
a  cupful  of  sweet  cream.     Then  serve. 

182.  Sauce  a  1'Aurore. — To  half  a  pint  of  hot,  highly  seasoned  becha- 
mel sauce   (No.    154)   in  a  saucepan  add  a  small  glassful  of  mushroom 
liquor,  half  an  ounce  of  butter,  and  three  tablespoonfuls  of  very  red  tomato 
sauce  (No.  205).     Stir  well  on  the  fire  for  five  minutes,  then  add  square 
cuts  of  six  whole  mushrooms,  and  serve. 

183.  Sauce  a  la  DucheSSC.— Cut  up  in  small  dice-shaped   pieces   half 
an  ounce  of  cooked  ham  and  two  truffles,  place  these  in  a  saucepan  on  the 
fire,  with  half  a  wine-glassful  of  white  wine  ;  let  reduce  for  three  minutes 
on  a  brisk  fire.     Add  one  gill  of  good  tomato  sauce  (No.  205).     Boil  for 
one  minute  with  a  tablespoonful  of  glace  de  viande  (No.  141).     Add  half 
a  pint  of   Allemande  sauce  (No.  210).     Toss  well  while  heating,  but  do 
not  allow  to  boil  again,  and  serve  very  hot. 


I  76  THE    TABLE. 


184.  Sauce  Princesse. — Take  eighteen  chicken  quenelles,  two  truffles 
cut  in  slices,  and  one  blanched  chicken  liver  cut  in  dice  shape  ;  place  all 
in  a  saucepan  on  the  fire  with  half  a  glassful  of  white  wine,  and  let  reduce 
for  three  minutes  ;  then  add  one  tablespoonful  of  glace   de   viande  (No. 
141),  let  come  to  a  boil  ;  add  half  a  pint  of  good  Allemande  sauce  (No. 
210).     Toss  well  together,  but  do  not  allow  to  boil,  and  serve  very  hot. 

185.  Sauce  Demi-Glace,  or  Madeira. — Add  one  small  glassful  of 

mushroom  liquor  to  one  pint  of  good  Espagnole  sauce  (No.  151);  also  a 
small  glassful  of  Madeira  wine,  a  bouquet  (No.  254),  and  a  scant  teaspoon- 
ful  of  pepper.  Remove  the  fat  carefully  and  cook  for  thirty  minutes, 
leaving  the  sauce  in  a  rather  liquid  state  ;  then  strain  and  use  when 
needed.  This  takes  the  place  of  all  Madeira  sauces. 

186.  Sauce  Bordelaise. — Chop  up  two  shallots  very  fine  ;  put  them 
with  half  a  glassful  of  red  wine  in  a  saucepan  on  the  fire,  reduce  to  half, 
and  then  add  three-quarters  of  a  pint  of  good  Espagnole  sauce  (No.  151) 
and  a  scant  teaspoonful  of  red  pepper.  Cook  for  twenty  minutes,  and 
before  serving  place  eighteen  round  slices  of  blanched  marron  in  the 
sauce. 

187.  Sauce  a  la  Genoise. — Strain  about  two  tablespoonfuls  of  cooked 
mirepoix  (No.  138),  and  moisten  it  with  half  a  glassful  of  red  wine;  reduce 
to  half  on  the  hot  stove,  then  add  half  a  pint  of  Espagnole  (No.  151),  two 
tablespoonfuls    of   white    broth   (No.    99),   and   a   scant    tablespoonful   of 
pepper.     Cook  for  ten  minutes,  then  strain  through  a  sieve  ;  put  in  half 
an  ounce  of  good  butter  and  a  teaspoonful  of  anchovy  sauce  (No.  163),  and 
serve. 

188.  Sauce   Italienne. — Brown  two   medium-sized,  fine,  peeled,  and 
chopped-up  shallots  in  a  saucepan  with  a  quarter  of  an  ounce  of  butter, 
adding  half  an  ounce  of  cooked,  lean  ham  cut  into  small  dice  shape,  four 
minced  mushrooms,  one  finely  minced  truffle,  and  a  glassful  of  Madeira 
wine.     Let  all  cook  together  for  five  minutes  ;  then  add  half  a  pint  of 
Espagnole  sauce  (No.  151)  ;  let  it  then  come  to  a  boil,  and  serve  very  hot. 

189.  Sauce  Duxelle. — Reduce  half  a  pint  of  Madeira  sauce  (No.  185) 
with  half  a  glassful  of  white  wine  ;  add  to  it  twelve  very  finely  chopped 
mushrooms,  two  shallots  also  chopped  up  and  browned  in  a  very  little 
butter  for  five  minutes,  and  half  an  ounce  of  chopped,  cooked  beef-tongue. 
Boil  again  for  five  minutes  and  serve. 

190.  Sauce    Colbert. — Put   in  a  saucepan  half  a  pint  of  very  thick 
Madeira  sauce  (No.  185);  add  to  it  very  gradually  one  ounce  of  good,  fresh 
butter,  also  two  tablespoonfuls  of  meat-glaze  (No.  141).    Mix  well  together 
without  boiling  ;  then  squeeze  in  the  juice  of  half  a  sound  lemon,  and  add 
one  teaspoonful  of  chopped  parsley  when  serving. 

191.  Sauce  PerigUCUX.^-Chop  up  very  fine  two  fine  truffles ;  place  them 
in  a  sautoire  with  a  glassful  of  Madeira  wine.      Reduce  on  the  hot  stove  for 
five  minutes.     Add  half  a  pint  of  Espagnole  sauce  (No.  151).     Just  allow 
to  come  to  a  boil,  and  serve  very  hot. 

192.  Sauce  Robert. — Slice  half  an  onion  and  fry  it  in  a  saucepan  with 
half  an  ounce  of  butter  and  a  teaspoonful  of  sugar  until  it  is  of  a  golden 


STOCKS,  SAUCES,  FORCEMEATS,  GARNISHINGS.      IJJ 

color,  or  about  five  minutes  ;  then  moisten  with  half  a  glassful  of  white 
wine  and  half  a  pint  of  Espagnole  sauce  (No.  151).  Boil  for  ten  minutes  ; 
then  add  a  teaspoonful  of  dry  English  mustard,  diluted  in  cold  broth  or 
gravy  ;  stir  carefully,  and  finally  rub  through  a  hair  sieve  and  serve. 

193.  Sauce  Salmi. — Place  in  a  saucepan  two  tablespoonfuls  of  fumet 
of  game  (No.  213)  with  a  half  pint  of  Madeira  sauce  (No.'  185)  ;  add  two 
or  three   livers  of  any   kind  of  game  at  hand,  cut  into  small  dice-shape 
pieces.     Cook  together  on  a  moderate  fire  for  ten  minutes  ;  then  strain 
through  a  colander;  mix  in  the  zest  of  a  sound  lemon  just  before  serving. 

194.  Sauce  Poivrade. — Fry  in  half  an  ounce  of  butter  half  an  onion 
and  half  a  carrot,  cut  up,  a  sprig  of  thyme,  one  bay-leaf,  six  whole  peppers, 
three  cloves,  a  quarter  of  a  bunch  of  parsley-roots,  and  half  an  ounce  of 
raw   ham  cut  in  pieces.     Cook  it  together  for  five  minutes,  then  moisten 
with  two  tablespoonfuls  of  vinegar,  and  a  pint  of  Espagnole  sauce  cNo. 
151).    Boil  thoroughly  for  twenty  minutes,  then  strain  through  a  colander, 
being  careful  to  remove  every  particle  of  grease. 

195.  Sauce  Napolitaine. — Reduce  in  a  saucepan  two  tablespoonfuls  of 
raw  mirepoix  (No.  138)  with  half  an  ounce  of  butter  ;  after  five  minutes 
moisten  with  a  small  glassful  of  Madeira  wine,  half  a  pint  of  Espagnole 
sauce  (No.   151),  two  tablespoonfuls  of  tomato  sauce  (No.  205),  and  two 
tablespoonfuls  of  fumet  of  game  (No.  218),  if  any  on  hand.     Reduce  for 
ten  minutes,  and  rub  through  a  sieve. 

196.  Sauce  Hachee. — Chop   up  very  fine  two  shallots  and  fry  them 
lightly  in  a  saucepan  with  half  an  ounce  of  butter  ;  add  a  tablespoonful  of 
capers    and    three  small   chopped   vinegar-pickles,  also  a  teaspoonful  of 
vinegar.      Reduce  the  sauce  for  ten  minutes  ;   then  moisten  with  half  a 
pint  of  Espag/iole  sauce  (151),  adding  a  tablespoonful  of  cooked  fine  herbs 
(No.  143).     Cook  again  for  ten  minutes,  and  serve. 

197.  Sauce  Chasseur. — Reduce  in  a  saucepan  half  a  pint  of  Espagnole 
sauce  (No.  151)  with  two  tablespoonfuls  of  fumet  of  game  (No.  218);  after 
five  minutes  thicken  it  with  two  tablespoonfuls  of  hare's  blood — the  blood 
of  any  other  kind  of  game  will  answer — mixed  with  six  drops  of  vinegar. 
Do  not  let  it  boil  after  the  blood  is  added  to  the  sauce. 

198.  Sauce  Diable. — Pour  a  pint  of  Espagnole  sauce  (No.  151)  into  a 
saucepan  with  a  teaspoonful  of  dry  mustard,  diluted  in  two  teaspoonfuls 
of  Parisian  sauce,  adding  a  third  of  a  saltspoonful  of  red  pepper.     Mix  well 
together.     Cook  for  five  minutes  and  serve. 

199.  Crapaudine  Sauce. — Place  half  a  pint  of  light  piquante  sauce 
(No.  203)  in  a  saucepan  on  the  fire,  add  four  chopped  mushrooms,  and  a 
teaspoonful    of   dry    mustard,  diluted    in    two    teaspoonfuls    of   tarragon- 
vinegar.      Boil  for  five  minutes  and  serve. 

200.  Celery  Sauce. — Clean  well,  nicely  pare,  and  cut  into  dice-shaped 
pieces,  and  then  wash  thoroughly  in  fresh  water  three  roots  of  fine  celery, 
using  only  the  white  parts.     Lift  them  out  with  the  hand,  so  that  the  sand 
and  dirt  remain  at  the  bottom  of  the  pan,  and  place  them  in  a  saucepan. 
Cover  them   with  fresh   water,  adding  two   pinches  of  salt  and  half  an 
ounce  of  butter.     Put  on  the  lid,  and  cook  on  the  hot  stove  for  twenty-five 

12 


I  78  THE    TABLE. 


minutes.  Drain,  and  place  the  celery  in  the  saucepan  again  with  a  pint 
of  hot  Allemande  sauce  (No.  210)  ;  toss  well  for  just  a  little  while,  and 
serve. 

201.  Vinaigrette  Sauce.— Chop  up  together  very  fine  one  shallot,  two 
branches  of  parsley,  the  same  of  chervil  and  chives,  and  when  very  fine 
place  them  in  a  sauce-bowl  with  a  tablespoonful  of  salt,  a  teaspoonful  of 
pepper,  and  three  tablespoonfuls  of  vinegar.     Stir  all  well  together;  then 
add  four  tablespoonfuls  of  good  oil,  mix  well  again,  and  serve. 

202.  Mustard   Sauce. — Dilute    in   a   saucepan   one    tablespoonful   of 
ground   English  mustard  with  a  tablespoonful  of    tarragon-vinegar,  and 
half  the  same  quantity  of  Parisian  sauce;  strain  into  this  a  pint  of  Espagn- 
ole   sauce  (No.  151),  and  place  the   pan  on  the  hot  stove.      Beat  contin- 
ually until  thoroughly  heated,  then  add  a  teaspoonful  of  chopped  parsley. 
This  sauce  must  not  be  allowed  to  boil. 

203.  Sauce   Piquante. — Place  one  onion   chopped  up  very   fine  in  a 
saucepan  with  half  a  cupful  of  vinegar  ;  reduce  until  almost  dry,  and  then 
add  one  pint  of  Espagnole  sauce  (No.  151),  one  tablespoonful  of  capers, 
three  small  gherkins  and  three  mushrooms,  all  finely  chopped  up  together. 
Cook  for  ten  minutes;  season  with  the  third  of  a  tablespoonful  of  salt,  and 
a  scant  teaspoonful  of  pepper,  and  serve. 

204.  Champagne  Sauce. — Place  two  cloves,  six  whole  peppers,  one 
bay-leaf,  half  a  tablespoonful  of  powdered  sugar  in  a  saucepan  with  a  good 
glassful  of  champagne  ;  place  it  on  the  fire,  and  reduce  for  five  minutes. 
Then  moisten  with  three-quarters  of  a  pint  of  Espagnole  sauce  iNo.  151), 
and  cook  for  fifteen  minutes  longer ;  strain  through  a  Chinese  strainer, 
and  serve. 

205.  Tomato  Sauce. — Place  two  tablespoonfuls  of  raw  mirepoix  (No. 
138)  in  a  saucepan  with  one  ounce  of  butter  ;  cook  on  a  moderate  fire  for 
five  minutes,  then  add  two  tablespoonfuls  of  flour,  brown  all  well.     Select 
one    quart    of   well-washed,  ripe,  sound,  fresh  tomatoes,  cut  them  into 
quarters,   and    plunge    them    into    the    saucepan    with   the    rest,   stirring 
briskly  with  a  wooden  spoon  until  they  boil.     Season  with  a  good  pinch 
of  salt,  half  a  pinch  of  pepper,  and  half  a  teaspoonful  of  powdered  sugar. 
Boil    the    whole    for   forty-five    minutes,   then    strain    through    a    sieve 
into    a    vessel,    and   use   when  needed.      This  sauce  can  also  be    made 
with    canned    tomatoes,     in    which    case     cook    them     for    only    thirty 
minutes. 

200.  Sauce  Mayonnaise. — Place  two  fresh  egg  yolks  into  an  earthen 
bowl,  with  half  a  teaspoonful  of  ground  English  mustard,  half  a  pinch  of 
salt,  half  a  saltspoonful  of  red  pepper  ;  sharply  stir  with  a  wooden  spoon 
for  two  or  three  minutes  without  ceasing.  Pour  in,  drop  by  drop,  one 
and  a  half  cupfuls  of  the  best  olive  oil.  Should  it  become  too  thick,  add, 
drop  by  drop,  the  equivalent  of  a  teaspoonful  of  very  good  vinegar,  stir- 
ring vigorously  with  the  wooden  spoon  meanwhile.  Taste,  and  if  found 
a  little  too  acid,  gradually  add  a  tablespoonful  of  oil,  stirring  continually 
until  all  added.  The  whole  operation  to  prepare  the  above  sauce  will 
take  from  ten  to  twelve  minutes.  To  avoid  spoiling  the  sauce,  the  sweet 


STOCKS,  SA  UCES,  FORCEMEA  TS,  GARNISHINGS.      \  Jg 

oil  should  always  be  kept  in  a  place  of  moderate  temperature,  say,  from 
70°  to  75°  Fahrenheit. 

207.  Malice  Tartare. — Chop    up   one   shallot    exceedingly  fine,   with 
half  a  tablespoonful  of  chervil,  and  the  same   of  tarragon,  and   twelve 
capers  chopped  exceedingly  fine.      Place  these  in  an  earthen  bowl  with 
half  a  teaspoonful  of  ground  English  mustard,  two  raw  egg  yolks,  a  tea- 
spoonful  of  vinegar  (a  small  drop  at  a  time),  half  a  pinch  of  salt,  and  a 
third  of  a  pinch  of  pepper.      Pour  in  very  lightly,  while  continuing  to  stir, 
a  cupful  of  good  olive  oil,  and  if  too  thick,  add  a  little  more   vinegar. 
Taste  it  to  find  whether  the  seasoning  is  correct  ;  if  too  salt,  add  a  little 
more  mustard  and  oil. 

208.  Victoria  Sauce. — Pound  one  tablespoonful  of  lobster  coral  very 
fine  with  half  an  ounce  of  fresh  butter.    Then  lay  it  aside.    In  three-quarters 
of  a   pint  of  Allemande  sauce  (No.  210),  place  half  a  glassful   of  white 
wine  and  six  chopped  mushrooms  |    let  it  warm  thoroughly,  without  boil- 
ing, in  a  saucepan,  and  then  mix  in  the  lobster  coral.    Stir  well,  and  serve. 
A   few    sliced    truffles  .can    be    used,    according    to    the    quality    of    the 
dinner. 

209.  Remoulade  Sauce. — Chop  up  very  fine  twelve  capers,  one  shallot, 
three  small  vinegar-pickles,  and  add  one-half  a  tablespoonful  of  chives, 
with  one  tablespoonful  of  parsley.      Place  them  in  a  bowl  with  a  whole 
raw  egg,  a  teaspoonful  of  ground  English  mustard,  half  a  pinch  of  salt, 
and  half  a  pinch  of  pepper.      Incorporate  well  together,  adding  four  table- 
spoonfuls  of  oil  and  four  of  vinegar,  but  keep  the  sauce  sufficiently  liquid. 
Serve  when  required. 

210.  Sauce  Allemande. — Melt  two  ounces  of  butter  in  a  saucepan  on 
a  slow  fire,  with  three  tablespoonfuls  of  flour  to  thicken.     Stir  well,  not 
letting  it  brown  ;  then  moisten  with  one  pint  of  white  broth   (No.  99), 
beating  constantly,  and   cook  for  ten   minutes.     Dilute   three   egg  yolks 
separately  in  a  bowl  ;  pour  the  sauce  over  the  eggs,  a  very   little  at  a 
time  ;  strain  through  a  Chinese  strainer,  and  finish  with  half  an  ounce  of 
good  butter  and  the  juce  of  half  a  lemon,  taking  care  that  it  does  not  boil 
a  second  time. 

211.  Prussian    Sauce. — Add    to    three-quarters    of    a   pint    of    hot 
bechamel  sauce  (No.  154),  a  teaspoonful  of  powdered  sugar,  a  scant  tea- 
spoonful  of  red  pepper,  three  tablespoonfuls  of  grated  horseradish,  and 
two  tablespoonfuls  of  cold  cream.     Let  it  boil  for  four  minutes,  mean- 
while stirring  it  well,  and  use  when  needed. 

212.  Sauce  Chambord. — Place    one    truffle    and    three    mushrooms, 
sliced  very  thin,  in  half  a  pint  of  Espagnole  sauce  (No.  151),  adding  three 
tablespoonfuls  of  Court  bouillon  (No.  142),  six.  fish  quenelles  (No.  227), 
and  twelve  medium-sized,  whole,  blanched  oysters.     Cook  slowly  for  five 
minutes,  and  serve. 

213.  Sauce  Montglas. — Cut  very  carefully  into  small  julienne-shaped 
pieces  one  ounce  of  cooked  smoked  beef  tongue,  one  ounce  of  cooked  chick- 
en, two  truffles,  and  four  mushrooms.      Place  all  in  a  saucepan,  with  half  a 
wineglassful  of  good  Madeira  wine  ;  place  the  pan  on  a  brisk  fire,  and 


l8o  THE    TABLE. 


let  reduce  for  three  minutes.  Then  add  half  a  pint  of  Espagnole  sauce 
(No.  151),  and  one  gill  of  good  tomato  sauce  (No.  205).  Let  all  cook  for 
five  minutes  longer,  and  serve  very  hot. 

214.  Caisson  de  Poisson  — Fish   Broth.     For  One  Gallon.— Fill  a 
saucepan  with  three  quarts  of  water,  a  good  handful  of  salt,  half  a  glass- 
ful of  vinegar,  one  carrot,  and  one  onion  (both  sliced),  half  a  handful  of 
whole  peppers,  one  bunch  of  parsley-roots,  three  sprigs  of  thyme,  and 
three  bay-leaves.     Cook  on  a  moderate  fire  for  fifteen  minutes.     Cool,  and 
use  when  needed  for  various  methods  of  cooking  fish. 

215.  Duxelle. — Reduce  half  a  pint  of  cooked,  fine  herbs  (No.  143)  in 
a  saucepan,   with  a  quarter  of  a  pint  of  Madeira  sauce  (No.  185),  on  a 
moderate  stove  for  about  ten  minutes,  when  it  will  then  be   of  a  proper 
consistency  and  ready  to  serve. 

216.  Clear  Gravy  — •  For   One   Gallon.— Place  two  carrots  and   one 
onion  cut  in  slices  in  a  saucepan,  with  two  ounces  of  uncooked,  sliced,  salt 
pork,  one  sprig  of  thyme,  two  bay-leaves,  and  half  a  bunch  of  parsley- 
roots.      Add  any  scraps  of   meat,  such  as  shin-bone  of  veal  or  beef,   or 
chicken  giblets,  and  a  handful  of  salt  ;  cover  well,  as  it  should  not  color, 
and  moisten  with  one  and  a  half  gallons  of  water.     Cook  thoroughly  for 
an  hour  and  a  half,  then  press  through  a  napkin  ;  place  it  in  a  stone  jar, 
and  use  it  after  carefully  removing  all  the  fat. 

217.  Chicken    Essence. — Press  one  quart  of  chicken  broth  through  a 
napkin,  and  then  reduce  it  in  a  saucepan  until  there  remains  only  one-half 
a  pint,  and  use  when  needed. 

218.  Fnmet  of  Game. — Pare  and   slice  one  sound  carrot   and    half  a 
medium-sized  onion  ;  place  them  with  half  a.,sprig  of  thyme,  one  bay-leaf, 
a  small  piece  of  raw,  lean  ham,  also  cut  up,  and  the  carcass  of  any  kind  of 
raw  game  in  a  covered  saucepan.      Let  them  brown  well  ;  add  a  glassful  of 
Madeira  wine,  let  it  come  to  a  boil  ;  then  moisten  with  one  quart  of  white 
broth    (No.    99),  or  consomme    (No.    100)  ;  add  a  pinch  of  salt,   twelve 
whole  peppers.     Cook  well  for  forty-five  minutes,  then  press  through  a 
napkin. 

219.  Game  Stock. — Place  in  a  saucepan  two  game  carcasses  and  one 
pint  of  mirepoix  (No.  138)  ;  cover  them  with  water,  adding  a  pinch  of  salt. 
Cook  for  twenty  minutes,  and  use  when  needed. 

220.  Sausage    Forcemeat. — Cut    up   one    pound    of    fresh    pork    into 
small  pieces,  season  it  with  one  pinch  of  salt,  a  saltspoonful  of  pepper, 
half  a  saltspoonful  of  grated  nutmeg,  and  the  same  quantity  of  powdered 
thyme,  and  chop  ail  up  very  fine.    A  quarter  of  a  pound  of  lean,  raw  meat 
can  be  added  if  desired.      Use  when  needed. 

221.  GodiveailX   Forcemeat. — Remove  the  stringy  tissue  from  half  a 
pound  of  veal  suet,  pound  it  in  a  mortar  ;  take  the  same  quantity  of  lean 
veal,  chopped  in  the  machine,  a  quarter  of  a  pound  of   very  consistent 
pate-a-chou  (No.  1240),  omitting  the  eggs,  and  pound  all  together.     Sea- 
son highly    with   a   tablespoonful   of   salt,  a  teaspoonful  of   pepper,  and 
half  a  teaspoonful  of  nutmeg.     Add  four  raw  egg  yolks  and  two  whole 
ones,  and  when  well  incorporated  strain  through  a  sieve,  and  put  it  on 


STOCKS,  SAUCES,  FORCEMEATS,  GARNISHINGS.      iSl 

ice    to   be    used    when    required    in    other    recipes.      Poach    it    for   three 
minutes  before  serving. 

This  recipe  can  be  prepared  with  poultry  or  game  instead  of  veal. 

222.  Lobster    Forcemeat — Fry    an  onion,  chopped  very  fine,   in  one 
ounce  of  good  butter  until  it  is  of  a  golden  brown  color,  adding  one  table- 
spoonful  of  flour  to  make  a  roux  (No.  135).   Moisten  with  half  a  pint  of  white 
stock  (No.  137),  stirring  well  and  constantly  until  the  sauce  hardens.     Sea- 
son with  half  a  tablespoonful  of  salt,  a  scant  teaspoonful  of  white  pepper, 
the  same  of  cayenne,  one  tablespoonful  of  English  sauce,  half  a  teaspoon- 
ful of  mustard,  a  crushed  grain  of   garlic,  and  one  teaspoonful  of  chopped 
parsley.     Stir  well,  adding  two  pounds  of  cooked  lobster,  cut  up  very  fine, 
with  twelve  mushrooms,  also   chopped.     Cook   for  thirty  minutes    in    a 
saucepan,  then  put  it  back  off  the  hot  fire  ;  add  four  egg  yolks,  stir  again 
for  a  moment,  cool,  and  serve  when  required. 

223.  Crab  Forcemeat. — The  same  as  for  No.  222,  using  twelve  crabs 
in  the  place  of  lobster. 

224.  Clam  Forcemeat. — Proceed  the  same  as  for  No.  222,  seasoning 
it    more    highly,    and    having   twenty-four    clams    blanched   and    minced 
exceedingly  fine,  so  that  they  will  better  incorporate  in  the  forcemeat. 

225.  Chicken  Forcemeat  a  la  Creme.— Cut  two  raw  chicken  breasts 
in  slices,  pound  them  well  in  a  mortar,  adding  the  whites  of  three  eggs  ; 
bruise  well  together,  and  season  with  half  a  tablespoonful  of  salt,  a  scant 
teaspoonful  of  pepper,  and  a  teaspoonful  of  nutmeg.     Add  three  tablespoon- 
fuls  of  very  fresh  cream,  strain  through  a  sieve,  cool  on  the  ice,  and  use 
when  required. 

226.  Chicken    Forcemeat.— Cut    in    large    pieces    two    raw    chicken 
breasts,  pound  them  in  a  mortar,  adding  the  same  quantity  of  bread  soaked 
in  milk,  a  teaspoonful  of  fresh  butter  and  four  egg  yolks,  seasoning  with 
half  a  tablespoonful  of  salt,  a  scant  teaspoonful  of  pepper,  and  a  teaspoon- 
ful of  nutmeg.     Mix  all  together  ;  strain,  and  put  it  in  a  bowl  with  three 
tablespoonfuls  of  veloute  sauce  (No.  152). 

227.  Forcemeat  Quenelles  of  Fish.— Select   one  pound  of  firm  fish 
(bass  is  preferable),  remove  the  skin  and  take  out  the  bones.     Pound  it  well 
in  a  mortar,  adding  the  whites  of  three  eggs  a  little  at  a  time.     When  well 
pounded  add  half  a  pint  of  cream,  half  a  tablespoonful  of  salt,  and  a  little 
white  pepper  and  nutmeg.     Mix  well,  and  use  when  needed. 

228.  Partridge  Forcemeat. — Cut  two  breasts  of  partridges  into  large 
pieces,  pound  them  well  in  a  mortar,  gradually  adding  the  same  quantity 
of  bread  soaked  in  milk,  four  egg  ^yolks,  one  after  another,  and  a  tea- 
spoonful  of  butter.     Season  with  half  a  pinch  of  salt,  the  third  of  a  pinch 
o(  pepper,  and  the  same  quantity  of  grated  nutmeg  ;  thoroughly   pound 
all  together,  then  rub  through  a  sieve.     If  not  sufficiently  consistent,  add 
one  more  egg  yolk. 

When  game  other  than  partridge   is  us>ed  add  two  pounded  truffles, 
and  use  when  required. 

229.  American  Forcemeat.— Place  on  the  fire  in  a  saucepan  for  five 
minutes  two  very  finely  chopped  onions  with  an  ounce  of  butter.     Soak  in 


1 82  THE    TABLE. 


water  for  fifteen  minutes  the  crumbs  of  a  loaf  of  bread  ;  press  out  all  the 
water  either  with  the  hands  or  through  a  cloth,  put  the  crumbs  in  a  bowl 
with  three  whole  raw  eggs,  a  tablespoonful  of  salt,  two  teaspoonfuls  of 
pepper,  a  tablespoonful  of  sage,  a  large  half  teaspoonful  of  nutmeg,  three 
skinned  sausages,  and  a  pinch  of  chopped  parsley.  Add  the  cooked 
onions,  and  mix  well  together  ;  use  the  forcemeat  when  needed  in  other 
recipes. 

230.  Mushroom   Garnishing. — Mince    finely    twelve    mushrooms    and 
place  them  in  a  saucepan  with  half  a  pint  of  Madeira  sauce  (No.  185). 
Cook  for  five  minutes,  and  serve. 

231.  Garnishing  Bayard. — Cut   into   very   thin   round    slices    with   a 
tube  one  good-sized  truffle,  one  ounce  of  cooked  smoked  beef-tongue,  three 
mushrooms,  and  two  artichoke  bottoms.      Place  all  in  a  saucepan  on  the 
fire   with   half   a   wine-glassful    of    Madeira   wine.      Reduce    to    one-half, 
which  will  take  about  five  minutes.     Then  add  half  a  pint  of  Espagnole 
sauce  (No.   151),  and  cook  for  fifteen  minutes.     Surround  the  dish  with 
croutons  of  bread  (No.  133)  covered  with  thin  slices  of  pate-de-foie-gras. 

232.  Garnishing  a  la  Chipolata— for  one  gallon.— Fry  a  quarter  of  a 
pound  of  salt  pork,  cut  dice-shaped,  for  two  minutes  in  a  saucepan  ;  then 
add  half  a  pint  of  carrots  cut  tubular  shaped,  half  a  pint  of  onions  browned 
and  glazed  in  the  oven  (No.  972),  one  pint  of  blanched  and  peeled  chest- 
nuts, half  a  pint  of  mushrooms,  and  six  small  sausages  cut  in  pieces.    Add 
two  quarts  of  Espagnole  sauce  (No.  151),  half  a  pint  of  tomato  sauce  (No. 
205),  a  tablespoonful  of  salt,  and  a  large  teaspoonful  of  pepper.     Cook 
for  thirty  minutes,  and  use  when  needed. 

233.  Garnishing   Vanderbilt. — Peel  one  green  pepper  ;   chop  it  very 
fine,  and   place    it   in  a  stewpan  with  one  tomato  cut   into  small  pieces. 
Add   an.  ounce   of   butter  and   eighteen    canned,  picked,  and    chopped-up 
shrimps  ;  season  with  a  third  of  a  tablespoonful  of  salt  and  a  scant  tea- 
spoonful  of  pepper.     Cook  for  ten  minutes,  and  use  for  garnishing. 

234.  Garnishing  Valencienne. — Cut  in  long  shreds  one  truffle,  three 
mushrooms,  and  a  very  little  cooked  tongue,  adding  three  tablespoonfuls 
of  cooked  rice  ;  put  all  together  in  a  stewpan  with  three  tablespoonfuls  of 
tomato  sauce  (No.   205),  a  third  of  a  tablespoonful  of  salt,  a  scant  tea- 
spooful  of  pepper,  and  one  tablespoonful  of  grated  cheese.     Boil  for  five 
minutes,  and  serve  when  needed. 

235.  Garnishing  Regence. — Take  one  pint  of   hot  Allemande    sauce 
(No.  210),  add  to  it  six  mushrooms  cut  into  large  pieces,  two  truffles,  six 
quenelles,    either   of   godiveau    (No.   221)    or  chicken,   according   to   the 
usage,  pieces  of  sweetbreads,  six  cocks   combs  (if  handy)  and  six  kidneys. 
This  garnishing  must  be  poached,  before  adding  it  to  the  sauce,  in  half  a 
glassful  of  white  wine,  seasoned  with  a  little  salt  and  pepper.     Let  cook 
for  six  minutes,  and  add  it  to  the  sauce  ;  warm  it  for  three  minutes,  and 
serve.     The  same  for  fish,  omitting  the  sweetbreads. 

236.  Garnishing  a  hi  St.   Nazaire.  —  Add    three   tablespoonfuls  of 
court  bouillon  (No.  142)  to  a  small  glassful  of  white  wine,  also  one  table- 
spoonful  of  cooked  fine  herbs  (No.  143)  ;  add  half  a  pint  of  Allemande 


STOCKS,  SAUCES,  FORCEMEATS,  GARNISHINGS,      183 

sauce  (No.  210),  and  a  third  of  a  pinch  each  of  salt  and  pepper  ;  pour  the 
sauce  over  the  fish  to  be  served,  and  garnish  with  six  very  small,  hot, 
stuffed  clams  (No.  376). 

237.  Garnishing  a  la  Grecqne — for  roast  or  broiled  meats. — Cut  off 
both  ends  from  twelve  medium-sized  whole  okras,  parboil  them  in  boiling 
water  for  five  minutes,  drain,  and  put  them  into  any  kind  of  meat-iuice  or 
Madeira  sauce  (No.  185).     Cook  for  ten  "minutes,  and  serve  arranged  in 
clusters  with  a  quarter  of  a  pint  of  Bearnaise  sauce  (No.  166). 

238.  Godard  Garnishing.— Take    six  godiveau   quenelles   (No.  221) 
two  truffles  cut  dice-shaped,   six  cocks'   combs,    six  cocks'  kidneys,  and 
three  mushrooms  cut  into  square  pieces  ;  add  half  a  glassful  of  Madeira 
wine,  a  pinch  of  salt,  and  half  a  pinch  of  pepper.     Cook  in  a  saucepan  for 
five  minutes,  then  add  a  pint  of  Madeira  sauce  (No.  185);  boil  again  for 
five  minutes,  and  serve  when  needed. 

239.  Tortne  Garnishing. — Boil  three  chicken  livers  in  water  for  three 
minutes,  let  them  get  cool,  then  cut  them  up  into  three  pieces  each,  put 
them  in  a  saucepan  with  six  stoned  and  blanched  olives,  two  truffles,  four 
mushrooms,  and  a  throat  sweetbread,  all  cut  dice-shaped;  add  a  glassful  of 
Madeira  wine,  half  a  pinch  of  salt,  and  the  third  of  a  pinch  each  of  pepper 
and  nutmeg.     Let  cook  for  five  minutes,  then  put  in  half  a  pint  of  Madeira 
sauce  (No.  185),  and  cook  for  five  minutes  longer.     Serve  with  six  bread 
croutons  (No.  133)  and  six  fried  eggs  (No.  413)  as  garnishing. 

240.  Garnishing  Parisienne. — Put  in  a  saucepan  half  a  glassful  of 
Madeira  wine,  six  sliced  mushrooms,  three  sliced  truffles,  and  let  cook  for 
four  minutes.     Add  half  a  pint  of  Madeira  sauce  (No.  185),  cook  again  for 
five  minutes,  then  serve. 

241.  Garnishing  Gourmet. — Take  a  cooked  artichoke  bottom,  either 
fresh  or  conserved,  and  cut  it  into  six  pieces;  place  them  in  a  saucepan 
with  four  mushrooms,  two  truffles,  and  a  piece  of  cooked  palate,  all  cut 
dice-shaped  ;  add  half  a  glassful  of  Madeira  wine,  and  let  cook  five  min- 
utes ;  pour  in  half  a  pint  of  Madeira  sauce  (No.  185),  cook  again  for  five 
minutes,  and  serve. 

242.  Garnishing  Cepes. — Cut  four  cepes  into  pieces  ;  cook  them  in 
a  sautoire  for  three  minutes  with  a  tablespoonful  of  olive  oil,  half  a  table- 
spoonful  of  salt,  a  teaspoonful  of  pepper,  and  half  a  clove   of  crushed 
garlic.     Moisten  with  half  a  pint  of  Espagnole  sauce  (No.  151),  and  serve. 

243.  Bordelaise  Garnishing,    for  tenderloins   and   steaks.— Place  a 
peeled  shallot  chopped  very  fine  in  a  sautoire  with  half  a  glassful  of  red 
wine,  and  cook  for  five  minutes  ;  add  half  a  pint  of  Espagnole  sauce  (No. 
151),  a  small  pinch  of  red  pepper,  and  cook  for  five  minutes  longer.    Serve 
it  poured  over  the  fillets  or  steaks,  placing  on  each  one  six  slices  of  beef 
marrow,  previously  parboiled  for  one-half  a  minute. 

244.  Marrow  Garnishing. — Open  two  fine  marrow  bones  by  setting 
them  upright  on  the  table,  the  narrow  part  on  top,  and  with  a  sharp  blow 
of   the  hatchet  cleaving  them  in  two,  striking  on  one  side  only.     Remove 
the  marrow,  put  it  into  fresh  salted  water,  and  let  it  remain  in  for  one  hour. 
Then  take  it   up,  drain,  and   cut   it   into   slices.      Heat   half  a   pint  of 


184         '  THE    TABLE. 


Madeira  sauce  (No.  185),  add  the  pieces  of  marrow,  and  let  it  boil  up 
once  with  a  few  drops  of  tarragon-vinegar.  Serve  with  the  slices  of  mar- 
row on  top. 

245.  Garnishing  a  la  Patti. — Wash  well  two  ounces  of  rice  ;  drain, 
dry,  and  then  put  it  in  a  saucepan  with  a  pint  of  good  white  broth  (No. 
99).     Pound  the  wing  of  a  cooked  chicken  in  a  mortar  and  add  it  to  the 
rice  ;  season  with  a  tablespoonful  of  salt  and  a  teaspoonful  of  white  pep- 
per.    Cook  on  a  moderate  fire  for  thirty  minutes  ;  strain  through  a  fine 
sieve,  return  it  to  the  saucepan  with  half  an  ounce  of  good  butter  and 
three  tablespoonfuls  of  sweet  cream,  and  heat  slowly  on  the  stove  without 
boiling.     Dress  this  garnishing  in  an  artistic  crown-shape  around  the  hot 
serving  dish  ;  arrange  the  supremes  in  the  centre,  and  decorate  the  gar- 
nishing with  thin  slices  of  truffles  ;  with  a  light  hair-brush  drip  a  little 
meat-glaze  (No.  141)  over  it  and  serve. 

Supremes  of  partridges,  quails,  cotelettes  of  squabs,  or  sweetbreads  a 
la  Patti,  are  all  to  be  served  this  way. 

246.  Garnishing   Financiere. — Cut  a  blanched,  throat  sweetbread  into 
dice-sized  pieces,  put  it  in  a  saucepan  with  two  truffles,  six  mushrooms, 
twelve  stoned  olives,  six  godiveau  quenelles  (No.  221),  and  two  blanched 
chicken  livers  cut  in  pieces.     Moisten  with  half  a  glassful  of  sherry  or 
Madeira  wine,  and  season  with  half  a  pinch  each  of  salt  and  pepper,  and 
a  quarter  of  a  pinch  of  nutmeg;  add  a  pint  of  Madeira  sauce  (No.  18^), 
cook  again  for  ten  minutes,  skim  off  the  fat,  and  serve  when  required. 

24-7.  Garnishing  Ecarlate. — Cook  in  a  saucepan  half  a  pint  of  tomato 
sauce  (No.  205)  with  half  a  pint  of  Espagnole  sauce  (No.  151),  and  a  little 
cooked,  smoked  beef-tongue,  chopped  very  fine  ;  let  cook  for  six  minutes, 
then  serve. 

248.  Garnishing  a  la  Stanley.— Pour  a  pint  of  very  hot  Russian  sauce 
(No.  211)  upon  the  hot  serving-dish.     Lay  the  mignons  filets,  or  any  other 
meat,  including  broiled  fillets,  sirloin  steaks,  etc.,  on  top,  and  garnish  with 
six  fried  bananas  cut  in  halves,  and  send  to  the  table  immediately. 

249.  Garnishing  a  la  Montebello. — Place  a  pint  of  tomato  sauce  (No. 
205)  in  a  saucepan;  add  a  pint  of  Bearnaise  sauce  (No.  166)  and  three  good- 
sized,  nicely  sliced  truffles;  heat  well  by_means  of  the  Bain-Marie,  without 
boiling,  and  serve. 

250.  Garnishing   Sonbisei — Cut  up  three  medium-sized,  white  onions, 
and  place  them  in  a  saucepan  with  an  ounce   of  butter,  half  a  cupful  of 
white  broth  (No.  99),  a  tablespoonful  of  salt,  and  a  small  saltspoonful  of 
white  pepper.     Cover  the  saucepan  and  cook  for  twenty  minutes,  stirring 
frequently.     Add  one  pint  of  bechamel  sauce  (No.  154),  and  boil  again  for 
five  minutes.     Strain  the  sauce  through  a  tammy,  return  it  to  the  sauce- 
pan, season  it  a  little   more,  if  necessary,  adding  a  little  grated   nutmeg 
and  a  little  warm  milk,  in  case  it  should  be  too  thick;  warm  it  well  again, 
and  serve. ' 

251.  Garnishing    Milanaise. — Cut    into    julienne-shaped    pieces    two 
medium-sized  truffles,  six  mushrooms,  and  the   same  quantity  of  smoked, 
cooked  tongue,  and  place  them  in  a  saucepan  with  a  pint  of  cooked  rice, 


HORS  D'CEU VRES.  I  8 5 


half  a  pint  of  tomato  sauce  (No.  205),  half  a  pint  of  Madeira  sauce  (No. 
185),  a  tablespoonful  of  salt,  very  little  pepper,  and  three  tablespoonfuls 
of  grated  cheese,  either  Parmesan  or  Swiss.  Cook  for  ten  minutes  and 
.serve. 

252.  Garnishing  Rouennaise. — Cut  three  medium-sized  turnips  into 
six  pieces,  clove-of-garlic-shaped,  pare  them    nicely  and  put  them  in   a 
sautoire  with  one  ounce  of  butter,  sprinkling  over  them  a  little  powdered 
sugar.      Put  the  lid  on  tightly  and  cook  in  the  oven  for  ten  minutes,  shak- 
ing it  by  the  handle  frequently.     Moisten  with  a  pint  of  Espagnole  sauce 
(No.  151);  add  a  pinch  each  of  salt  and  pepper;  cook  again  for  twenty 
minutes,  skim  off  the  fat,  and  serve. 

253.  Garnishing  Robinson. — Cut  the  gall  away  carefully  from  twelve 
chicken  livers,  wash  clean  and  wipe  them  well,  and  then  fry  them  with  an 
ounce  of  butter  in  a  frying-pan.     Season  them  with  a  tablespoonful  of  salt 
and    two  teaspoonfuls    of  pepper,  and  after  cooking  three    minutes,  put 
them  in  a  saucepan,  with  a  pint  of  Madeira  sauce  (No.  185);  boil  for  five 
minutes  and  serve. 

254.  A   Bouquet. — how  to  prepare. —  Take  four  branches  of   well- 
washed  parsley-stalks — if  the  branches  be  small,  take  six — one  branch  of 
soup-celery,  well  washed;  one  blade  of  bay-leaf,  one  sprig  of  thyme,  and 
two  cloves,  placed  in  the  centre  of  the  parsley,  so  as   to  prevent  cloves, 
thyme,  and  bay-leaf  from  dropping  out  of  the  bouquet  while  cooking;  fold 
it  well,  and  tightly  tie  with  a  string,  and   use  when  required  in  various 
recipes. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 
Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 
A   third   of  a   pinch  of  nutmeg  represents   13  grains,  or  half  a  tea- 
spoonful. 


HORS   D'OEUVRES. 


255.  Salpicon  Royal. — Cut  a  blanched  throat  sweetbread  (No.  6oi)into 
small  pieces,  and  put  them  into  a  saucepan,  with  half  an  ounce  of  good  but- 
ter, six  mushrooms,  and  one  truffle,  all  nicely  cut  into  dice-shape.   Thicken 
with  half  a  pint  of  good   bechamel  sauce  (No.  154),  or  Allemande  sauce 
(No.  210),  and  let  cook  on  a  slow  fire  for  five  minutes,  gently  tossing  mean- 
while.    Finish  by  adding  half  an  ounce  of  crawfish-butter  (No.  150);  stir 
well,  and  it  will  then  be  ready  to  use  for  the  desired  garnishing. 

256.  Salpicon  a  la  Financiere.— Take  either  the  leg  or  the  breast  of 
a  roasted  chicken.     Cut  it  into  dice-shaped  pieces,  and  put  them  into  a 
saucepan  with  half  an  ounce  of  good  butter,  adding  four  mushrooms,  one 
truffle,  half  an  ounce  of  cooked,  smoked  beef-tongue,  all  cut  in  dice-shaped 
pieces,  and  twelve  small  godiveau  quenelles  (No.  221);  thicken  with  half 


1 86  THE    TABLE. 


a  pint  of  Madeira  sauce  (No.  185),  and  let  cook  for  five  minutes.     It  will 
then  be  ready  for  any  garnishing  desired. 

257.  Salpicon  ail  Chasseur.— Cut  the  breast  of  a  fine  cooked  partridge 
into  dice-shaped  pieces,  and  put  them  into  a  saucepan  on  the  hot   range, 
with  half  an  ounce  of  butter,  half  a  glassful  of  good  sherry  wine,   three 
blanched  chicken  livers,  one  truffle,   four  mushrooms,  and  half  an  ounce 
of  cooked,  smoked  beef-tongue,  all  cut  into   dice.     Thicken  with  half  a 
pint  of  hot  salmi   sauce  (No.  193),  and   let  all  cook  for   five  minutes,  and 
use  it  for  any  garnishing  desired. 

258.  Salpicon  of  Lobster,  Crawfish,  or  Shrimps. — Put  a  pint  of  good 
bechamel  (No.  154)  into  a  saucepan,  with  four  mushrooms,  one  truffle, 
and  the  meat  from  the  claw  of  a  cooked  lobster,  cutting  them  all  into  dice- 
shaped  pieces.     Thicken  well  and  let  cook  for  five  minutes,  and  serve.     If 
a  lobster  cannot  be  obtained,  the  meat  of  three  cooked  crawfish,  or  of  six 
prawns  or  shrimps,  may  be  used  instead. 

259.  Salpicon  a  la  MontglaS. — Mince,  as  for  a  julienne,  four  mush- 
rooms, one  truffle,  the  breast  of  a  small  cooked  chicken,  or  of  any  game, 
and  half  an  ounce  of  cooked  ham,  or  the  same  quantity  of  cooked,  smoked 
beef-tongue.       Put   all   into  a  saucepan,   adding  a  gill   of  well   reduced 
Madeira  sauce  (No.  185)  and  a  gill  of  tomato  sauce  (No.  205);  let  cook  for 
five    minutes  ;  then   use  when  needed. 

260.  Salpicon,  Sauce  Madere. — Place  half  an  ounce  of  good  butter  in 
a  saucepan,  adding  half  a  glassful  of  sherry  wine,  a  blanched  throat  sweet- 
bread (No.  601)  nicely  cut  into  dice-shaped    pieces,  four  mushrooms,  one 
truffle,  and  an  ounce  of  cooked,  smoked  beef-tongue,  all  cut  the  same  as 
the  sweetbread.     Let  cook  for  five  minutes,  then  add  half  a  pint  of  Madeira 
sauce  (No.  185),  and  let  cook  again  for  five  minutes.     It  will  now  be  ready 
to  use  for  the  desired  garnishing. 

261.  Timbales   a  PEcossaise.—  Butter   well      six    small     timbale- 
molds,  and  line  them  with  cuts  of  plain,  unsweetened  pancake  (No.  1186). 
Take  a  preparation  of  puree  of  chicken  (No.  226),  and  the  same  quantity  of 
raw  forcemeat  (No.  220),  add  to  it  a  reduced  salpicon  (No.  256),  and  with 
this  fill  the  molds.     Cover  with  small  round  pieces  of  the  pancake.     Then 
steam  them  in  a  moderate  oven  for  eight  minutes.     Unmold,  dress  them 
on  a  hot  dish,  pour  a  gill  of  hot  Madeira  sauce  (No.  185)  over,  and  serve. 

262.  Timbales  de  Nouilles  a  la  Genoise.—  Sprinkle  the  insides  of  six 
well-buttered  timbale-molds  with  grated,   fresh  bread-crumbs;  line  them 
with  thin   foundation  paste   (No.  1078),  and   fill  with   finely  shred,  boiled 
nouilles  (No.  1182),  adding  an  ounce  of  good  butter,  and  seasoning  with 
half  a  pinch  each. of  salt  and  pepper,  and   the  third  of  a  pinch  of  nutmeg; 
also  half  an  ounce  of  grated    Parmesan  cheese.     Thicken  with  a  gill  of 
strong  Madeira  sauce  (No.  185).   Cover  the  molds  with  pieces  of  the  foun- 
dation paste,  and  put  them  into  a  brisk  oven  for  six  minutes.      Unmold, 
and  arrange  them  on  a  hot  dish  containing  a  gill  of  hot   Madeira  sauce 
(No.  185),  and  with  the  timbales  on  top. 

263.  Timbales  Russe  a  la  Schllltze,—  Prepare  six    light    timbales    as 
for  No.  262,  one  and  a  quarter  inches  high  by  two  and  a  quarter  inches  in 


HORS  D'CEUVRES.  187 


diameter.  Arrange  them  on  a  dessert  dish  with  a  folded  napkin,  and  lay 
them  in  a  cool  place  until  needed.  Put  into  a  china  bowl  half  of  a  fine, 
well-cleaned,  sound  Camembert  cheese,  mash  it  thoroughly  with  a  fork, 
and  drop  on  to  it  very  gradually  one  and  a  half  ponies  of  old  brandy.  Cut 
into  small  pieces  two  medium-sized,  cooked,  throat  sweetbreads  (No.  601), 
and  add  them  to  the  cheese,  mixing  well  together.  Season  with  half  a 
teaspoonful  of  salt,  a  saltspoonful  of  pepper,  and  the  same  quantity  of 
grated  nutmeg,  stirring  well  for  a  minute  longer.  Then  add  four  medium- 
sized,  chopped  truffles,  and  mix  again.  Divide  the  above  preparation  equally,, 
into  the  six  timbales,  cover  each  with  a  thin  slice  of  truffle,  previously 
dipped  in  brandy,  and  send  to  the  table. 

264.  Croustade  a  la  Regence. — Spread  out  a   quarter  of  a  pound  of 
pate-a-foucer  (No.  1078)  an  eighth  of  an  inch  thick.     Clean  well  six  tartlet 
moulds  ;  line  them  with  the  paste,  then  fill  them  with  cracker-dust  ;  cover 
them  with  a  buttered  paper,  place  them  in  the  hot  oven  on  a  tin  plate,  and 
bake  for  ten  or  twelve  minutes.     Take  from  out  the  oven  and  let  cool. 
Remove  all  the  cracker-dust,  and  they  will  be  ready   for  use.      Fill    them 
with  a  pint  of  hot  regence  (No.  235),  evenly  divided  ;  dress  on  a  hot  dish 
with  a  folded  napkin,  and  send  to"  the  table. 

265.  Croustades  de  Riz  a  la  Victoria. — Wash  thoroughly  and  boil  in 
a  saucepan  one  quart  of  rice  with  two  quarts  of  broth  and  one  ounce  of 
butter.      Keep  it  as  dry  as  possible  so  that  it  remains  firm,  and  add  to  it 
half  an  ounce  of  grated   Parmesan  cheese,  half  a  pinch  of  pepper,  and  a 
third  of  a  pinch  of  nutmeg.     Mix  well  with  a  wooden  spoon  ;  then  put  it 
in  a  buttered  sautoire,  spreading  it  an  inch  and  three-quarters  thick,  and 
cover  with  a  buttered  paper.     Leave   it  to  cool  with  a  weight   pressed 
down  on  the  top.     Then  cut  it  out  with  a  No.  8  paste-cutter  into  six  crou- 
stades  (being  careful  to  dip  the  cutter  in  warm  water  each  time  it  is  used), 
and  with  a  No.  4  paste-cutter  make  a  mark  on  the  surface  of  each  without 
cutting.     Dip  the  pieces  in  beaten  egg,  roll  them  in  bread-crumbs  (No. 
301),  and  repeat  this.     Then  fry  them  in  very  hot  fat  for  five  minutes  ; 
drain,  empty  them  with  a  vegetable  spoon,  and  fill  the  insides  with  a  pint 
of  hot  salpicon  of  shrimps  (No.  258),  mushrooms,  and^cream  sauce  (No. 
181).      Put  the  covers  on  top,  and  serve  the  same  as  the  croustades  a  la 
regence  (No.  264). 

266.  Small  Hot  Patties  a  PAnglaise.—  Line    with  fine  pate-a-foucer 
(No.  1078)  six  small,  hot  patty-molds,  fluted,  and  provided  with  hinges. 
Pinch  the  tops  and  fill  them  with  common  flour.    Bake  in  a  moderate  oven 
for  fifteen  minutes  ;  empty  them,  and  leave  them  to  dry  at  the  oven  door 
for  five  minutes.     Fill  them  with  a  pint  of  hot  salpicon  royal  (No.  255), 
place  a  slice  of  truffle  on  the  top  of  each  instead  of  a  cover,  and  serve  on  a 
hot  dish  with  a  folded  napkin. 

267.  Ortolan  Patties. — Make  six  patties  the  same  as  for  the  above, 
(No.  266),  only  use  them  when  cold.      Place  at  the  bottom  of  each  a  table- 
spoonful  of  salpicon  royal  (No.   255),  and  then  place  in  each  patty   two 
well-picked,  fine,  fat,  raw,   seasoned  reed-birds,  covered  with  a  slice  of 
thin  lard  ;  lay  them  on  a  small  roasting-pan,  place  in  a  moderate  oven  and 


1 88  THE    TABLE. 


roast  for  fifteen  minutes.  Remove  from  the  oven,  take  off  the  lard  from 
the  birds,  moisten  each  patty  with  two  tablespoonfuls  of  good,  hot,  Madeira 
sauce  (No.  185),  and  serve  on  a  hot  dish  with  a  folded  napkin  over  it. 

268.  Cromesquis  aux  Truffles. — Bone  a  cooked  chicken,  hash  the  meat 
very  fine,  and  put  it  in  a  sautoire  with  a  pint  of  very  strong  veloute  sauce 
(No.   152),  adding  two  well-hashed  truffles,  and  seasoning  with  a  good 
pinch  of  salt,  half  a  pinch  of  pepper,  and  the  third  of  a  pinch  of  nutmeg. 
Let  cook  for  ten  minutes,  stirring  occasionally,  then  transfer  it  to  a  flat  tin 

-plate  and  let  it  cool.  Spread  it  out  an  inch  thick  ;  then  divide  it  into  six 
parts,  and  wrap  each  one  in  a  veal  udder,  or  a  piece  of  crepinette  well 
rolled  around.  Immerse  them  in  flour  batter  (No.  1185),  and  plunge  them 
into  boiling  fat  for  five  minutes,  or  until  they  are  slightly  browned. 
Drain  on  a  cloth,  and  serve  on  a  hot  dish  with  a  folded  napkin,  decorating 
with  fried  parsley. 

All  cromesquis  are  made  the  same  way,  only  serving  with  different 
garnishing  or  sauces. 

269.  Canape  Madison.— Prepare  six  medium-sized  slices  of  bread,  all 
the  same  shape.     Toast  them  to  a  good  golden  color  and  lay  them  on  a 
dish.     Cover  each  toast  with  a  very  thin  slice  of  lean,  cooked  ham;  spread 
a  little  mustard  over  ;  then  cover  with  a  layer  of  garnishing  a  la  proven- 
$ale  (No.  642),  dredge  grated   Parmesan  cheese  on  top,  and  strew  a  little 
fresh  bread-crumbs  over  all.     Place  them  in  the  hot  oven  and  bake  for  ten 
minutes  ;  remove,  dress  them  on  a  hot  dish  with  a  folded  napkin,  and  send 
to  the  table. 

270.  Small  Boucliees  a  la  Reine. — Roll  three-quarters  of  a  pound  of 
feuilletage  paste  (No.  1076)  to  a  quarter  of  an  inch  thick  ;  let  it  rest  for  ten 
minutes  in  a  cold  place,  then  cut  six  rounds  out  of  the  paste  with  a  No.  4 
channeled  paste-cutter.     Lay  them  on  a  borderless,  buttered  tin  baking- 
dish,  slightly  apart  from  each  other  ;  cover  with  beaten  egg,  and  make  a 
mark  on  the  surface  of  each  with  a  paste-cutter,  No.  2,  being  careful  to  dip 
the  cutter  each  time  in  hot  water,  so  that  the  marked  outline  may  remain 
perfect.       Put    them  in  a  brisk  oven  for  twelve  minutes  ;  then  lift    the 
covers  with  a  knife,  and  fill  each  one  with  a  white  salpicon  royal  (No.  256) 
made  of  truffles,  mushrooms,  and  finely  shred  chicken.     Set  the  covers 
on,  and  serve  on  a  hot  dish  with  a  folded  napkin. 

All  bouchees  are   made   the   same  way,  adding  different  garnishings 
according  to  taste. 

271.  Coquilles  of  Chicken  h  PAnglaise. — Fill  six  table-shells  with  a 
thick  chicken  and   truffle   salpicon   (No.    256)  ;  besprinkle   the   tops   with 
grated,  fresh  bread-crumbs,  spread  a  little  clarified  butter  over  each,  and 
lay  them  on  a  very  even  baking-dish.      Place  them  in  a  very  hot  oven  for 
about  six  minutes,  or  until  they  are  of  a  golden  brown  color,  then  serve 
the  same  as  for  the  above. 

272.  Coquilles  of  Oysters   au  Gratin. — Blanch  twenty-four  medium- 
sized  oysters  in  their  own  liquor  for  five  minutes  ;  add  half  a  pinch  of 
pepper  and  half  an  ounce  of  butter  ;  then  drain  them,  keeping  the  liquor 
for  further  use.     Add  to  the  oysters  half  a  pint  of  veloute  sauce  (No. 


HORS  D'CEUVRES.  189 


152),  mixed  with  three  tablespoonfuls  of  the  oyster  liquor;  keep  it  thick, 
and  be  very  careful  not  to  break  the  oysters.  Fill  six  table-shells  with 
this  preparation,  sprinkle  with  grated,  fresh  bread-crumbs  and  a  very  little 
clarified  butter,  and  brown  well  in  the  oven  for  six  minutes.  Dress  on  a 
hot  dish  with  a  folded  napkin,  and  serve. 

273.  Oysters  in  Shells  a  PAnglaise.—  Select  eighteen  large  oysters. 
Put  three  into  each  of  six  table-shells  and  season  with  a  pinch  of  pepper, 
besprinkle  with  slightly  fried  bread-crumbs,  and  lay  them  on  a  flat  roast- 
ing-pan.     Place  them  in  a  very  brisk  oven  for  about  four  minutes,  or  until 
the  oysters  raise  ;  then  serve  on  a  dish  with  a  folded  napkin. 

274.  Lamb  Sweetbreads  en  Petites  Caisses. — Blanch,  pare,  and  clean 
six  small  lamb  sweetbreads  as  for  No.  601.     Lay  them  aside  to  cool,  then 
lard    them    with  either  fresh  fat  pork  or  truffles.      Place  them  in  a  well- 
buttered  sautoire,  adding   a  gill   of   chicken   broth    or  a  gill  of  Madeira 
wine.    Cover    with   a   buttered    paper,  and    let .  cook   to   a   golden   color 
in  the  oven  for  ten  minutes.     Then  lay  them  on  a  dish.      Put  half  a  gill  of 
cooked  fine  herbs  (No.    143)  and  a  gill  of  well-reduced  Espagnole  sauce 
(No.  151)  into  the  sautoire,  letting  itcookfor  five  minutes.    Take  six  small 
boxes  of  buttered  paper  and  pour  a  little  of  the  gravy  at  the  bottom  of 
each  -r  cover  with   sweetbreads,  and  place  them  on  a  baking-dish  ;  keep 
them  for  five  minutes  in  an  open  oven,  then  serve  on  a  folded  napkin. 

275.  Oysters  en  Petites  Caisses. — Open  and  blanch  for  five  minutes 
twenty-four  medium-sized  oysters   in  a  sautoire    with  half  a  glassful  of 
white   wine  and  half  an  comce   of  butter.      Season  with  half  a  pinch  of 
pepper  and  a  third  of  a  pinch  of  nutmeg.     Let  cook  for  five  minutes;  then 
add   one   pint  of  well-reduced  veloute  sauce  (No.  152),  and  let  cook  for 
another  five  minutes,  adding  half  an  ounce  of  crawfish  butter  (No.  150), 
and    stirring   it   occasionally.     Fill    six   buttered   paper  boxes   with  four 
oysters  each,  and  the  garnishing  equally  divided.     Sprinkle  over  a  little 
fresh  bread-crumbs,  and  arrange  them  on  a  tin  roasting-pan.     Spread  a 
very  little  butter  over  each  patty,  and  put  them  in  a  moderate  oven  for 
five  minutes.    Have  a  hot  dish  ready,  with  a  folded  napkin  nicely  arranged 
on  it ;  dress  the  patties  over,  and  serve. 

276.  Chicken  Croquettes  with  Truffles. — Bone  and  cut  up  a  medium- 
sized,  cooked  chickeninto  small,  square  pieces;  put  them  in  a  sautoire  with 
two  truffles  cut  the  same  way,  adding  half  a  pint  of  strong  veloute  (No. 
152),  and  let  cook  for  ten  minutes.     Then  incorporate  therein  half  a  glass- 
ful of  Madeira  wine,  four  egg  yolks,  a  pinch  of  salt,  half  a  pinch  of  pep- 
per, and  the  third  of  a  pinch  of  nutmeg.     Stir  briskly,  then  put  it  away  to 
COQ!  in  a  flat  dish.     Now  divide  the  mixture  into  six  even  parts  ;  lay  them 
on  a  cold  table,  besprinkle  with  fresh  bread-crumbs,  and  roll  them  into 
oblong  shapes.     Dip  each  one  into  a  beaten  egg,  and  roll  again  in  fresh 
bread-crumbs.     Fry  to  a  nice  color  in  hot  fat  for  four  minutes.     Drain 
thoroughly,  and  serve  on  a  hot  dish  with  a  folded  napkin,  decorating  with 
a  little  green  parsley. 

All  chicken  croquettes  are  prepared  the  same  way,  only  served  with 
different  garnishings  and  sauces,  or  by  omitting  the  truffles  and  substitut- 


THE    TABLE. 


ing  six  hashed  mushrooms.  Sweetbread  croquettes  are  prepared  the 
same,  only  substituting  four  blanched  sweetbreads  (No.  601)  for  the 
chicken.  » 

277.  Croquettes  of  Game. — To  be  made  exactly  like  the  chicken  cro- 
quettes (No.  276),  adding  six  hashed  mushrooms  and  half  a  gill  of  cold 
fumet  de  gibier  (No.  218). 

278.  Croquettes  of  Foie-gras. — Mix  half  an  ounce  of  cooked,  smoked 
beef  -  tongue    with    half    a    pint    of    dry    salpicon  of    foie-gras.      Put   it 
into  a  saucepan  with  a  gill  of  bechamel  (No.    154),    half    a   glassful  of 
Madeira  or  sherry  wine,  and   a  tablespoonful   of  meat-glaze  (No.    141). 
Reduce  for  ten  minutes,  stirring  well,  then  transfer  to  a  cold,  flat  dish, 
cover   with    buttered    paper,  and   put   aside    to   cool.     Divide    the    prep- 
aration into  six  parts — each  one  shaped  like  a  pear — roll  them  in  fresh 
bread-crumbs,  dip  in  beaten  egg,  and  put  a   slice  of  truffle  on  the  top 
of  each.       Again   roll   in   bread-crumbs,  and    fry  in   boiling  fat  for  four 
minutes.      Remove  them,  drain  well,  and  serve  on  a  hot  dish  with  a  folded 
napkin.     Any  desired  garnishing  may  be  added. 

279.  Croquettes  of  Macaroni. — Boil  a  quarter  of  a   pound  of    Italian 
macaroni  in  salted  water  for  twenty-five  minutes.     Drain,  and  put  it  in  a 
saucepan  with  a  good  ounce  of  butter,  half  an  ounce  of  Parmesan  cheese, 
and  a  quarter  of  an  ounce  of  cooked,  smoked  tongue  cut  into  small  pieces, 
and  one  truffle  cut  the  same.     Toss  all  together,  then  change  it  to  a  well- 
buttered  sautoire,  spreading  the  preparation  one  inch  thick  on  the  bottom. 
Cover  with  a  buttered  paper,  press  it  well  down,  and  put  away  to  cool. 
Cut  the  preparation  with  a  plain  paste-cutter  into  six  parts  ;  roll  each  one 
in  grated  Parmesan  cheese,  dip  in  beaten  egg,  and  roll  in  grated,  fresh, 
white  bread-crumbs.     Fry  in  very  hot  fat  for  four  minutes,  drain  well, 
and  serve  on  a  hot  dish  with  a  folded  napkin. 

280.  Anchovies    on    Toast. — Prepare   with    American   bread    six   dry 
toasts,  spread  over  them  a  little  anchovy  butter  (No.  146),  and  cover  each 
with  four  half  anchovies.      Place  the  toasts  on  a  tin  baking-sheet  in  the 
oven  for  one  minute.     Arrange  them  on  a  dish  with  a  folded  napkin,  and 
serve. 

281.  Caviare  on  Toast. — Prepare  six  toasts  of  American  bread.     Put 
half  the  contents  of  a  small  box  of  Russian  caviare  into  a  sautoire  ;  add 
two  tablespoonfuls  of  cream,  and  heat  one  and  a  half  minutes   on  the 
stove,   stirring  it  carefully   meanwhile  ;    pour  this   over  the   toasts,  and 
serve  on  a  dish  with  a  folded  napkin. 

282.  Thon  Marine. — Fold  a  napkin  on  a  radish-dish,  and  dress  on  it 
the  desired   quantity  of  Thon  Marine — pickled  timny.       Decorate  with  a 
little  fresh  parsley,  and  serve  as  a  hors-cFceuvre. 

283.  Sardines  a  1'Hllile. — Lift  the  sardines  carefully  out   of  the  box 
to  avoid   breaking  them,  and  lay  them  on  a  plate  ;  neatly  pare   off  the 
loose  skin,  then  dress  on  a  radish-dish,  and  decorate  with  parsley. 

284.  Anchovies  a  1'Huile. — Take  a   pint  bottle  of   boned   anchovies, 
drain   them   on  a  cloth,   then   dress   them    artistically   on  a  radish-dish. 
Decorate  with  a  hashed,  hard-boiled  egg  and  some  chopped  parsley. 


HORS  D'CEUVRES.  19! 


285.  Norwegian   Anchovies. — These   are    considered   far  superior  to 
the  bottled  anchovies.     On  taking  them  out  of  the  keg  they  should  be 
placed  in  cold,  fresh  water  for  two  hours,  then  drained,  and  with  the 
hand  split  in  two  along  the  backbone.     Lay  them  in  a  small  bowl  and 
cover  with  sweet  oil,  and  use  as  desired. 

286.  Saucisson  de    Lyon. — Procure    a   medium-sized,    fine    saucisson 
de  Lyon, 'cut  twelve  very  thin  slices  from  it,  dress  nicely  upon  a  radish- 
dish,  and  place  a  few  parsley-leaves  in  the  centre. 

287.  Mortadella, — To  be  served  the  same  as  the  above  (No.  286). 

288.  Tomatoes,    side   dish. — Take  six  fine,   firm,  red  tomatoes,  wipe 
well,   then  plunge  them    into  boiling    water  for   one    minute,  drain  and 
peel  them.      Put  them  in  a  cool   place,  and   when   thoroughly  cold,  cut 
them  into  slices,  arrange  them  on  a  radish-dish,   sprinkle  a   little    salt, 
pepper,  and  vinegar  over. 

289.  Cucumbers,  side   dish. — Take    two    medium-sized,    fine    cicum- 
bers,  peel  neatly,  and  cut  them  in  thin  slices.      Place  in  a  bowl  with  a 
good  pinch  of  salt,  and  put   them  in  a  cold  place  for  two  hours.     Then 
drain  the  liquid  off,  and  season  with  half  a  pinch  of  pepper,  a  tablespoon- 
ful  of  vinegar,  and  the  same  quantity  of  oil.     Dress  nicely  in  a  radish- 
dish. 

290.  Celery,  in  glass. — Procure    a  bunch  of   fine,   white    Kalamazoo 
celery,  pare  off  the  green  stalks,  and  trim  the  roots  neatly.      Be  careful  to 
save  the  clear,  white  hearts.     Cut  each  plant  lengthwise  into  four  equal 
branches.     Wash  them  well  in  cold  water,  and  put  them  into  clean  water 
with  a  piece  of  ice  until   ready  to  serve  ;  then  arrange  them  nicely  in  a 
celery  glass,  or  dress  on  a  china  radish-dish,  with  a  few  pieces  of  ice  in 
the  centre. 

291.  Celery,  frizzled. — Another  and  economical  way  to  prepare  celery 
for  a  side  dish  to  decorate  the  table.     Take  only  one  large  head  of  fine 
celery.      Pare  off  the   green  stalks,  and  cut  off  the  root  (reserving  it  for 
a  delicious  and  wholesome  salad).     Cut  the  stalk  lengthwise  into   four 
equal    branches.       Wash    them    well    in  cold    water,   then    cut    each    one 
into  pieces  about  as  long  as  one's  finger  ;  by  so  doing,  all   the  branches 
will  be  separated.       With  the  aid    of   a  small,  keen  knife  pare  the  thin 
sides  a  little,  making  five  or  six  slits  in  each  piece,  starting  from  the  top, 
downwards,    leaving    half    to    three-quarters    of   an    inch    uncut;    place 
them  in  cold  water  with  plenty  of  ice,  leaving  them  in  for  two  hours. 
Lift  it  from  the  ice-water,  artistically  dress  on  a  round  glass  dish,  and 
send  to  the  table.    Celery  arranged  and  served  in  this  way  makes  a  beauti- 
ful effect  on  the  table,  but  requires  a  little  patience  in  its  preparation. 

292.  Radishes,  how  to  prepare.— If  the  radishes  be  'quite  large,  take 
three    bunches — if   small,    four   bunches — being    careful    to    select    them 
round,    firm,  and  the   reddest   procurable.      Pare   off   all  the   leaves   and 
stems  except  the  two  prettiest  on  each   radish.     Cut  away  the  roots,  and 
also  a  little  of  the  peel  around  the  roots.       With  a  small,  sharp  knife 
divide   the   remaining  peel  into  five  or  six  equal-sized  leaves,  beginning 
at  the  root  end,  and  cutting  toward  the  green  stems,  but  being  careful  to 


192 


THE    TABLE. 


avoid  detaching  the  leaves.  They  can  be  formed  into  any  desired  design 
by  cutting  them  with  care.  Place  them  in  cold  water  until  required. 
When  serving,  arrange  the  radishes  artistically  on  a  flat  saucer,  the 
radishes  meeting  toward  the  centre,  the  green  leaves  lying  outward. 
Serve  with  chopped  ice  over  them. 

293.  Remarks   Regarding-   Radishes. — The    following    incident    hap- 
pened in  my  presence  over  twenty-five  years  ago.    One  evening,  dinner  was 
served  to  a  party  of  prominent  gentlemen  in  Lyons,  France,  among  whom 
were  Alexander  Dumas,  pere,  the  great  novelist,  and  JBerger,  the  famous 
billiard  player.     While  the  waiter  was  in  the  act  of  handing  the  radishes 
to  M.  Dumas,  he  saw  a  change  come  over  him  ;  anger  was  depicted  in 
his  face,  and  he  thoroughly  expected  to  see  the  radishes,  radish-dish,  etc., 
flung  full   at   him.     He   stood  amazed,   not  daring  to  question   the   dis- 
tinguished   guest.      When    his    anger    subsided,    he    amiably    explained 
that  the   cause   of  his   sudden   ill-temper  was   offering   to   him   radishes 
peeled,  and  deprived  of  their  green  stalks;  he  asserted  that  the  healthiest 
and  best  parts  had  been  removed.     After  inquiries  of  more  experienced 
co-laborers,  the    waiter  thoroughly  agreed  with  M.  Dumas,   and  experi- 
ence has  taught  him  the  correctness  of  his  judgment. 

Radishes  are  a  luxurious  and  healthful  adjunct  to  the  dinner-table,  and 
can  be  procured  almost  the  whole  year  ;  but  in  the  spring  the  markets 
are  more  plentifully  supplied,  and  that  is  the  most  wholesome  season  to 
partake  of  them. 

294.  Welsh  Rarebit. — Take    one  pound  of  American  cheese  ;    cut  up 
in  small  pieces.     Place  them  in  a  sautoire,  adding  half  a  glassful  of  good  ale. 
Season  with  half  a  saltspoonful  of  red  pepper.     Stir  it  continually  with 
a  wooden  spoon  until  the  mass  is  well  melted,  which  will  take  about  ten 
minutes.     Have  six  nice,  fresh,  large  pieces  of  toast  ;  arrange  them  on  a 
very  hot  dish,  and  distribute  the  preparation  equally  over,  serving  the 
rarebit  very  hot.  • 

295.  Golden   Buck. — Proceed  as  for  the  above  (No.  294),  and  when 
ready  to  serve,  dress  a  poached  egg  (No.  404)  on  each  piece  of  toast,  and 
serve  very  hot. 

296.  (Gherkin  Buck. — Prepared  the  same  as  Golden  Buck  (No.  295), 
only  adding  to  each  toast  a  slice  of  broiled  bacon  (No.  754),  and  sending 
to  the  table  very  hot. 

297.  Welsh   Rarebit   an    Gratin. — Prepare    six    toasts    of    American 
bread  ;  broil  them  lightly,  remove,  and  cover  each  with  a  slice  of  Swiss 
cheese  a  little  less  than  half  an  inch  thick  ;  lay  them  in  a  roasting-pan, 
sprinkling  a  very  little  pepper  over.     Put  in  the  oven  for  ten  minutes. 
Arrange  the  toasts  on  a  very  hot  dish,  and  send  to  the  table. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 
Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 
A   third   of  a   pinch   of  nutmeg  represents  13  grains,  or   half  a   tea- 
spoonful, 


FISH.  IQ3 


FISH. 


298.  How  to  Serve  Oysters  for  Private  Families.— Oysters  should 
be  kept  in  a  very  cold  place  before  they  are  opened,  and  well  washed 
before  using,  otherwise  their  appearance  will  be  destroyed.    They  should, 
according  to  the  French  custom,  be  opened  on  the  deep  shell,  so  as  to 
better  preserve  the  liquor,  then  laid  on  finely  chopped  ice  for  a  short  time 
— too  long  destroys  their  flavor.     While  they  should  be  kept  as  cold  as 
possible,  they  should  never  be  allowed  to  freeze,  therefore  they  must  only 
be  opened  shortly  before  they  are  needed  ;  for  once  frozen,  they  quickly 
turn  sour.     The  proper  way  to  open  them  is  to  place  the  deep   shell  in 
the  palm  of  the  left  hand,  and  break  them  on  one  side.     The  Boston  stab- 
bing-knife  is  preferable  for  this,  but  if  there.be  none  handy  use  a  small 
block  that  the  oyster  can  fit  into,  and  stab  it  on  the  edge  ;  or  even  a  chop- 
ping-block  and  chopping-knife  may  be  employed  in    case  of  necessity. 
Serve  six  oysters  for  each  person,  nicely  arranged  on  oyster-plates  with 
quarters  of  lemon. 

299.  Oysters  a  1'Alexandre  Dumas. — Place  in  a  sauce-bowl  a  heaped 
teaspoonful  of  salt,  three-quarters  of  a  teaspoonful  of  very  finely  crushed 
white  pepper,  one  medium-sized,  fine,  sound,  well-peeled,  and  very  finely 
chopped  shallot,  one  heaped  teaspoonful  of  very  finely  chopped  chives, 
and  half  a  teaspoonful  of  parsley,  also  very  finely  chopped  up.  Mix  lightly 
together,  then  pour  in  a  light  teaspoonful  of  olive  oil,  six  drops  of  Tabasco 
sauce,  one  saltspoonful  of  Worcestershire  sauce,  and  lastly  one  light  gill, 
or  five  and  a  half  tablespoonfuls,  of  good  vinegar.    Mix  it  thoroughly  with 
a  spoon  ;  send  to  the  table,  and  with  a  teaspoon  pour  a  little  of  the  sauce 
over  each  oyster  just  before  eating  them. 

300.  How  to  serve  Clams.— Clams  should  be  served  on  deep  plates, 
covered  previously  with  finely  chopped  ice.     To  have  them  sweet  and 
fresh,  they  should  be  kept  as  cold  as  possible.     Serve  six  on  each  plate 
with  quarters  of  lemon. 

301.  To  prepare  Breaded  Fish.— i.  After  the  fish  is  pared,  cleaned, 
and  dried,  dip  it  first  in  milk,  then  in  flour,  and  fry  in  very  hot  fat. 

2.  Take  very  clean  fish,  dip  it  in  beaten  egg,  then  in  freshly  grated 
bread-crumbs,  and  fry  in  very  hot  fat. 

3.  For  certain  fish,  like  whitebait,  immerse  them  in  milk,  then  in  flour 
mixed  with  pulverized  crackers,  shake  well  in  a  colander,  and  throw  into 
very  hot  fat.     Oysters  are  breaded  the  same  way,  but  should  be  flattened 
before  frying. 

4.  For  croustades  of  rice  or  potatoes,  dip  in  beaten  egg  and  roll  in 
fresh  bread-crumbs  ;  repeat  three  times  before  frying. 

302.  Salmon,  en  Papillotes. — Procure  two  pounds  of  very  fresh  sal- 
mon and  cut  it  into  six  even  slices.     Season  these  with  a  good  pinch  of 

13 


THE    TABLE. 


salt  and  a  pinch  of  pepper.  Roll  them  well.  Cut  out  six  heart-shaped 
pieces  of  paper,  oil  them  nicely,  and  have  twelve  thin  slices  of  cooked 
ham  (No.  753),  then  proceed  to  prepare  them  exactly  as  for  mackerel  en 
papillote  (No.  330). 

303.  Salmon,  oyster  sauce. — Place  two  pounds  of  very  fresh  salmon 
in  a  fish-kettle,  completely  cover  with  cold  water,  season  with  a  handful 
of  salt,  add  one  medium-sized,  sliced  onion,  half  a  wine-glassful  of  white 
vinegar,  eight  whole  peppers,  two  cloves,  and  two  parsley-roots.  Range 
the  kettle  on  a  brisk  fire.  Five  minutes  after  coming  to  a  boil  the  salmon 
will  be  sufficiently  cooked.  Remove  from  the  kettle,  drain  it  well  ;  dress 
on  a  hot  dish  with  a  folded  napkin,  nicely  decorate  with  parsley-greens  all 
around  the  salmon,  and  serve  with  a  pint  of  hot  oyster  sauce  (No.  173) 
separately. 

The  necessary  time  to  cook  the  above  to  perfection,  from  beginning  to 
end,  will  be  thirty-five  minutes. 

304:.  Salmon  Colbert. — Proceed  as  for  the  above,  and  serve  with 
three-quarters  of  a  pint  of  Colbert  sauce  (No.  190),  also  four  plain  boiled 
potatoes  served  separately,  and  cut  in  quarters  (No.  982). 

305.  Salmon  a  la  Regence. — Take  a  fine  but  very  small  salmon,  fill  it 
with  fish  forcemeat  (No.  227),  and  put  it  on  a  grate  in  the  fish-kettle  with 
half  a  bunch  of  parsley-roots,  three  sprigs  of  celery,  three  sliced  onions, 
six  cloves,  and  half  a  handful  of  whole  pepper.    Moisten  with  half  a  bottle 
of  white  wine,  season  with  a  pinch  of  salt,  and  cover  with  a  thin  barde  of 
raw  salt  pork.     Add  a  little  mushroom,  liquor,  if  any  on  hand,  and  place 
it  in  a  moderate  oven  for  one  and  a  half  to  two  hours  ;  then  lift  it  from 
the  kettle,  removing  the  pork  and  herbs.     Slide  the  fish  on  to  a  hot  dish, 
strain  the  broth  into  a  sautoire,  reduce  it  to  one-half,  and  add  to  the  gar- 
nish with  a  regence  garnishing  (No.  235)  ;  glaze  the  top  of  the  fish  with 
just  a  little  crawfish  butter  (No.   150)  mixed  with  very  little  white  glaze 
(No.  141),  and  serve  with  the  sauce  in  a  sauce-bowl. 

306.  Salmon  a  la  Oenoise. — To  be  prepared  the  same  as  salmon  Col- 
bert (No.  304),  garnishing  with  four  clusters  of  mushrooms — four  mush- 
rooms on  each  cluster — and   six  cooked  crawfish  instead  of  the  boiled 
potatoes.     Serve  with  half  a  pint  of  Genoise  sauce  (No.  187)  separate. 

307.  Salmon,  rolled  a  PIrlandaise. — Bone  three  pounds  of  salmon. 
Parboil  it.     Besprinkle  the  sides  and  insides  with  a  pinch  of  salt,  half  a 
pinch  of  pepper,  and  the  same  of  nutmeg  ;  also  twelve  chopped  oysters, 
one  tablespoonful  of  parsley,  and  half  a  cupful  of  bread-crumbs.     Roll  it 
together,  then  put  it  in  a  deep  pan  with  one  ounce  of  butter.     Bake  in  a 
hot  oven  for  twenty-five  minutes  and  serve  on  a  dish,  pouring  its  own 
gravy  over. 

308.  Broiled   Salmon-tail.—  Take  three  pounds  of  the  tail  part  of  a 
salmon.       Steep   it  for  five  or   six   hours    in    a   marinade    composed    of 
three  tablespoonfuls    of    olive  oil  in  a  dish  with    a  quarter  of  a    bunch 
of  parsley-roots,  two  bay-leaves,  and  a  sprig  of  thyme.     Take  out  the 
salmon  and  broil  for  ten  minutes  on  one  side   and  five    minutes  on  the 
other  (skin  side).     Dress  on  a  hot  dish,  and    serve  with  two  ounces    of 


FISH. 


'95 


melted  butter  (No.  155),  flavored  with  alight  teaspoonful of  finely  chopped 
chervil,  half  a  teaspoonful  of  chives,  and  the  juice  of  half  a  medium-sized, 
sound  lemon. 

309.  Boiled    Halibut. — Put  a  piece  of  halibut  weighing  two   pounds 
in  a  saucepan,  and  cover  it  with  fresh  water  ;  add  one  sliced  onion,  half 
a  sliced  carrot,  and  a  bouquet  (No.  254).     Season  with  a  handful  of  salt 
and  two  tablespoonfuls  of  vinegar.     Put  on  the  lid  and  let  cook  gently, 
but  no  more  than  five  minutes  after  boiling-point  ;  then  lift  up  the  fish 
alone,  drain  well  ;  dress   it   on   a  hot  dish,  and  serve  with  any  desired 
sauce. 

310.  Halibut  Steaks,  maitre  d'hotel.— Wipe  well  a  two-pound  piece 
of  fresh  halibut,  lay  it  on  a  dish,  and  season  it  with  a  pinch  of  salt,  a  pinch 
of  pepper,  and  two  tablespoonfuls  of  sweet  oil.     Roll  it  well  and  lay  it  on 
a  double  broiler  ;  then  place  it  on  a  brisk  fire,  and  broil  for  eight  minutes 
on  each  side.     Dress  the  fish  on  a  hot  dish,  pour  a  gill  of  maitre  d'hotel 
sauce  (No.  145)  over,  decorate  with  parsley-greens,  and  serve. 

311.  Trout,    shrimp   sauce.— Clean,    wash,   and   dry  six   fine   trout, 
weighing  about  a  quarter  of  a  pound  each.     Place  them  on  a  grate  in  the 
fish-kettle,  with  a  pinch  of  salt,  adding  one  sliced  carrot,  one  sprig  of 
'thyme,  and  two  bay-leaves.     Moisten  with  half  a  glassful  of  white  wine 
and  half  a  pint  of  water.     Put  it  on  the  stove,  and  let  it  simmer  gently  for 
five  minutes  after  boiling-point;  then  drain,  and  serve  on  a  dish  garnished 
with  parsley.     Send  it  to  the  table  with  half  a  pint  of  shrimp  sauce  (No. 
178)  in  a  separate  bowl,  also  four  plain,  boiled  potatoes,  cut  in  quarters, 
a  1'Anglaise  (No.  988).     Keep  the  fish-stock  for  further  use. 

312.  Trout  a,  la  Cambaceres. — Cook  six  trout  as  for  the  above  (No. 
311);  when  cooked,  then  place  on  a  hot  dish.     Put  in  a  saucepan  two  minced 
truffles,  six  mushrooms,  also  minced,  and  half  a  pint  of  Espagnole  sauce 
No.  151),  also   twelve   olives  and  three  tablespoonfuls  of  tomato  sauce 
No.  205).     Let  cook  for  ten  minutes,  then  skim  off  the  fat  very  carefully, 
and  pour  the  sauce  over  the  trout  before  serving. 

313.  Trout  a  la  Chambord. — Clean,   wash,  and  dry  three  fine  trout 
of  half  a  pound  each.     Stuff  them  with  fish  forcemeat  (No.  227),  and  place 
them  in  a  deep  baking-dish,  buttering  it  well  with  about  half  an  ounce  of 
butter.     Add  half  a  glassful  of  white  wine,  a  bouquet  (No.  254),  half  a 
pinch  of  salt,  and  half  a  pinch  of  pepper.     Cook  for  fifteen  minutes  in  the 
oven,   being  very  careful   to  baste  it  frequently.      Take  the  juice  from 
under  the  fish,  and  put  it  in  a  saucepan  with  half  a  pint  of  good  Espagnole 
sauce  (No.  151).     Reduce,  and  skim  off  the  fat.     Add  one  truffle  and  four 
mushrooms,  all  well-sliced,  also  twelve  blanched  oysters.      Dress   the 
trout  on  a  hot  dish,  pour  the  sauce  over,  and  decorate  the  fish  with  six 
fish  quenelles  (No.  227). 

314.  Broiled   Trout,    maitre  d'hotel. — Procure  six  fine  trout,  of  a 
quarter  of  a  pound  each  ;  clean  and  wash  well,  drain  them  in  a  napkin, 
and  make  three  incisions  on  each  side.      Place  them   on  a  dish  with  one 
teaspoonful  of  oil,  a  pinch  of  salt,  and  half  a  pinch  of  pepper  ;  roll  gently 
and  put  them  on  the  broiler.     Cook  for  four  minutes  on  each  side,  then 


196  THE    TABLE. 


lay  them  on  a  dish,  pour  a  gill  of  maitre  d'hotel  sauce  (No.  177)  over, 
and  serve  with  six  slices  of  lemon,  or  with  any  other  sauce  desired. 

315.  Trout,  with   fine    herbs. — Clean,  wash,  and  dry  six  fine  trout, 
of  a  quarter  of  a  pound  each.      Put  them  on  a  buttered  dish,  adding  half  a 
glassful  of  white  wine  and  one  finely  chopped  shallot.     Let  cook  for  ten 
minutes,   then  put  the  gravy  in  a  saucepan,  with  two  tablespoonfuls  of 
cooked  herbs  (No.  143),  moistening  with  half  a  pint  of  Allemande  sauce 
(No.   210).      Reduce  the  gravy  to  one-half,  and    pour  it   over  the  trout 
with  the  juice  of  half  a  sound  lemon,  and  serve. 

316.  Trout  en  Papillotes. — Take  six  trout,  of  a  quarter  of  a  pound 
each,  and  stuff  them  with  fish  forcemeat  (No.  227).     Oil  as  many  pieces  of 
paper  as  there  are   fish  ;    put  a  barde  of  salt  pork  on  either  end  of  each 
piece  of  paper,  lay  a  trout  on  top,  add  a  little  salt  and  pepper,  then  fold  the 
paper  and  tie  it  securely  with  string.     Cook  in  a  baking-dish  in  a  rather 
slow  oven  for  about  twenty  minutes,  and  serve  them  in  their  envelopes, 
after  removing  the  strings,  with  any  sauces  desired. 

317.  Sole  a  1'Hollandaise. — Skin  and  bone  well  three  medium-sized 
soles  ;  put  the  fillets  in  a   stewpan,  and  cover  them  with  salted  water, 
adding  a  few  drops  of  vinegar.     Cook  for  about  six  minutes.     Then  take 
them  off,  drain  well,  and  arrange  them  on  a  dish.      Pour  one  ounce  of 
melted  butter  over,  with  the  juice  of  half  a  lemon  ;  garnish  with  green 
parsley,  and  serve  with  twelve  pieces  of  potatoes  a  1'Anglaise  (No.  988) 
separate. 

318.  Soles   Normande. — Take  the  fillets  from  three  fine  soles,  as  for 
the  above  ;  fold  them  in  two,  and  lay  them  in  a  buttered,  flat  saucepan, 
with  half  a  glassful  of  white  wine,  three  tablespoonfuls  of  mushroom 
liquor,  and  half  a  pinch  each  of  salt  and  pepper.     Cover  and  cook  for  six 
minutes  ;  then  lift  them  up,  drain,  and  arrange  them  on  a  dish.     Reduce 
the  gravy  to  one-half,  add  twelve  blanched  oysters,  and  six  sliced  mush- 
rooms,   moistening   with    half    a    pint   of    Allemande    sauce    (No.    210). 
Thicken  the  sauce  well  with  a  tablespoonful  of  good  butter,  tossing  well 
till  dissolved,  and  add  the  juice  of  half  a  lemon.     Garnish  the  sides  of  the 
dish  with  the  oysters  and  mushrooms,  and  pour  the  sauce  over,  the  fish. 
Decorate  with  three  small,  cooked  crawfish,  three  fried  smelts,  and  three 
small,  round  croquettes  of  potatoes  (No.  997). 

319.  Soles  au   Crratin.— Proceed  as  for   No.   318.      Put   three   table- 
spoonfuls  of  cooked,  fine  herbs  (No.  143)  in  the  bottom  of  a  deep  baking- 
dish,   fold  the  fillets  in  two,  and  place  them  in,  crown-shaped.     Season 
with  half  a  pinch  each  of  salt  and  pepper,  then  moisten  with  half  a  glass- 
ful of  white  wine,  and  bake  for  five  minutes.     Take  out  the  dish,  decorate 
it  with  twelve  mushroom  buttons,  adding  half  a  pint  of  good  Espagnole 
sauce  (No.  151).     Sprinkle  over  with  fresh  bread-crumbs,  pour  on  a  few 
drops  of  melted  butter,  and  bake  once  more  for  three  minutes,  then  press 
the  juice   of  half  a  lemon  over  the  fillets,  add  half  a  pinch  of   chopped 
parsley,  and  serve.     (All  fish  au  gratin  are  prepared  the  same  way.) 

320.  Fried   Soles,  sauce   Colbert.— Select  six  small   soles,  cut  off 
their  heads,  and  make  an  incision  down  the  backbone.     Season  with  one 


JFISff.  197 

pinch  of  salt,  half  a  pinch  of  pepper,  and  the  juice  of  half  a  lemon  ;  roll 
in  fresh  bread-crumbs  and  beaten  eggs,  then  flatten  them  well,  and  leave 
them  to  drip  for  a  few  minutes;  fry  them  for  three  minutes  in  very  hot 
fat  ;  drain,  add  another  half  a  pinch  of  salt,  and  arrange  them  on  a  dish 
on  a  folded  napkin.  Garnish  with  a  quarter  of  a  bunch  of  fried  parsley, 
and  serve  with  half  a  pint  of  Colbert  sauce  (No.  190)  separate. 

321.  Fried  Soles  a  la  Horly.— Fry  twelve  fillets  of-  sole  as  for  No. 
320,  and  serve  with  half  a  pint  of  tomato  sauce  (No.  205)  separate. 

322.  Fillets  of  Sole,  Joiimlle.—  Take  the  fillets  of  three  soles,  fold 
them,  and  lay  them  crown-shaped  in  a  buttered,  flat  stewpan,  moistening 
with  half  a  glassful  of  white  wine,  and  three  tablespoonfuls  of  mushroom 
liquor.     Season  with  half  a  pinch  each  of  salt  and  pepper,  and  cook  on  a 
moderate  fire  for  six  minutes.     Arrange  the  fillets  on  a  dish,  and  put  it  on 
the    side   of   the   stove  ;  reduce    the   gravy   to   half,  adding  one   cooked 
lobster  claw,  one  truffle,  and  three  mushrooms,  all  cut  julienne-shaped. 
Add  half  a  pint  of  Allemande  sauce  (No.  210)  ;  stir  it  well,  and  pour  it 
over  the  soles  before  serving,  inserting  a  piece  of  truffle  and  a  mushroom 
button  on  each  fillet,  also  in  every  one  stick  a  picked  shrimp,  with  its 
head  erect,  if  at  hand,  and  then  serve. 

323.  Sole,  with  fine  herbs. — Proceed  as  for  sole  Joinville  (No.  322), 
but  replace  the  truffles  and  lobster  claw  by  two  tablespoonfuls  of  cooked, 
fine  herbs  (No.  143),  half  a  pinch  of  chopped  parsley,  and  the  same  of 
chervil  and  chives.     Garnish  with  six  heart-shaped  croutons  (No.  133), 
and  serve. 

324.  Sole  Dieppoise.— Lift  the  fillets  from  three  medium-sized  soles, 
put  them  in   a  buttered  stewpan,  with  one  very  finely  chopped  shallot, 
moistening  with  half  a  glassful  of  white  wine,  and  three  tablespoonfuls  of 
mushroom  liquor.     Cook  for  six  minutes,  then  lay  them  on  a  dish,  reduce 
the  gravy  to  half,  adding  twelve  cooked  mussels,  six  mushroom  buttons, 
and  half  a  pint  of  good  Allemande  sauce  (No.  210).     Thicken  it  well  with 
a  tablespoonful  of  butter,  tossing  till  well  dissolved,  and  throw  it  over 
the  fillets  with  the  juice  of  half  a  lemon.     Serve  with  six  croutons  of 
fried  bread  (No.  133)  around  the  dish. 

325.  Skate  or  Raie  ail  Naturel.— Pare  and  cut  off  the  fins  from  half  a 
skate  weighing  four  pounds  the  half  ;  divide  it  into  six  square  pieces, 
wash  them  well,  being  very  careful  to  scrape  it  with  a  sharp  knife,  so  as 
to  remove  the  mucus  adhering  to  it.     Put  the  pieces  into  a  saucepan  in 
which  are  already  placed  one  sliced  carrot,  one  onion,  half  a  bunch  of 
parsley-roots,  one  sprig  of  thyme,    two  bay -leaves,  half  a  handful    of 
whole  peppers,  plenty  of  salt — at  least  a  handful — and  half  a  cupful  of 
vinegar.     Cover  it  well  with  water,  boil  on  a  moderate  fire  for  forty-five 
minutes,  then  take  it  off  and  lift  up  the  pieces  of  skate  with  a  skimmer; 
lay  them  on  a  table,  and  remove  the  skin  from  both  sides  ;  place  them 
on  a  deep  dish,  and   strain  the   stock   slowly  over,  and  use,  whenever 
needed,  with  any  kind  of  sauce  desired. 

326.  Shad,  broiled  maitre  d'hotel.— Pare  and  cut  a  small  shad  in 
two,  scale    it  and  remove  the  backbone  ;   lay    it    on   a   dish,    sprinkling 


198  THE    TABLE. 


it  over  with  a  pinch  of  sale,  and  baste  with  one  tablespoonful  of  oil. 
Leave  it  for  a  few  moments,  then  broil  it  on  a  slow  fire  in  a  double  broiler 
for  about  fifteen  minutes  on  the  flesh  side,  and  for  one  minute  on  the  skin 
side,  leaving  the  roe  in  the  inside.  Put  it  on  a  hot  dish,  spread  a  gill  of 
good  maitre  d'hotel  sauce  (No.  177)  over,  and  serve  with  six  slices  of 
lemon. 

327.  Shad,  with  Sorrel. — Select  a  small,  fine  shad,  pare  and  scale   it, 
then  let  it  steep  as  long  as  possible  inamarinade  composed  of  one  tablespoon- 
ful of  oil,  half  a  sliced  lemon,  a  quarter  of  a  bunch  of  parsley-roots,  and 
half  a  sliced  onion.      When  ready,  place  it  in  a  buttered  stewpan,  with 
half  a  glassful  of  white  wine,  three    tablespoonfuls  of  mushroom  liquor, 
also  a  good  bouquet  (No.  254).     Take  two  handfuls  of  picked  and  washed 
sorrel,  mince  it  very  fine,  then  put  it  in  the  stewpan  with  the  fish,  adding 
a  good  pinch  of  salt  and  half  a  pinch  of  pepper  ;  cover  it,  and  let  it  cook 
as  long  as  possible  on  a  slow  fire — at  least  two  hours;    then  arrange  the 
shad  on  a  dish.     Add  one  tablespoonful  of  white  roux  (No.  135)  to  the 
juice,  thicken  well,  and  pour  the  sauce  over  the  fish  when  serving,  with 
some  more  of  its  own  gravy  in  .a  sauce-bowl. 

328.  Shad   vert-pre. — Pare   and  scale  a  small,  fine  shad,  put  it  on  a 
deep  baking-dish,  well  buttered,  and  season  with  one  pinch  of  salt  and 
half  a  pinch  of  pepper,  adding  two  finely  chopped  shallots  and  half  a  glass- 
ful of  white  wine.     Cover  with  a  piece  of  buttered  paper,  and  cook  in  a 
moderate  oven  for  twenty-five  minutes.     When  done,  put  the  juice  in  a 
saucepan,  with  half  a  pint  of  Allemande  sauce  (No.  210),  a  pinch  of  finely 
chopped  chervil,  and  a  little  spinach  green  (Breton  essence,  a  saltspoon- 
ful).     Let  cook  again  for  three  minutes,  then  pour  a  little  of  it,  through  a 
Chinese  strainer,  on  the  fish,  and  serve  the  rest  in  a  separate  sauce-bowl. 

329.  Broiled  Fresh  Mackerel,  maitre  d'hotel.— Pare  and  split  two 
good-sized,  fresh    mackerel   through   the  back,  remove  the  spine,  score 
them  slightly,  and  rub  them  with  one  tablespoonful  of  sweet  oil  ;  season 
with  a  pinch  of  salt  and  half  a  pinch  of  pepper,  then  broil  them  on  a  brisk 
fire  for  ten  minutes  on  the  split  side,  and  one  minute  on  the  skin  side. 
Lay  them  on  a  dish,  pour  a  gill  of  maitre  d'hotel  butter  (No.   145)  over, 
and  serve  with  a  few  parsley-greens  and  six  slices  of  lemon. 

Broiled  Spanish-mackerel  are  prepared  in  the  same  way. 

330.  Mackerel  en  Papillotes. — Oil  three  sheets  of  white  paper  a  little 
larger  than  the  length  of  the  fish.     Cut  six  thin  slices  of  cooked,  lean  ham; 
lay  one  slice  on  each  piece  of  paper,  and  on  top  a  tablespoonful  of  cooked 
fine  herbs   (No.  143).     Select  three  mackerel;  make  four  or  five  incisions 
on  each  side;  season  with  a  good  pinch  of  salt  and  a  pinch  of  pepper, 
divided  evenly  on  both  sides  of  the  fish,  then  roll  them  lightly,  and  lay 
the  mackerel  on  top  of  the  fine  herbs;  spread  a  tablespoonful  more  herbs 
over  each  mackerel,  and  cover  with  a  slice  of  ham.     Then  lift  up  the  other 
side  of  the  paper  and  twist  the  edges  together  with  the  fingers,  or  a 
simpler  way  is  to  fold   them   the  same  as  trout  (No.  316).     When  ready, 
put  them  in  a  baking-sheet,  place  them  in  a  moderate  oven,  and  let  bake 
for  fifteen  minutes.      Have  a  hot  dish  ready,  and   after   taking  them  from 


FISH.  1 99 

the  oven,  use  a  cake-turner  to  lift  the  fish  up  gently,  and  dress   them  on 
the  dish,  leaving  the  paper  undisturbed,  then  serve. 

331.  Fresh  Mackerel  aux  Fines  Heroes.— Choose    two    fine,  fresh 
mackerel,  make  six  small  incisions  on  both  sides,  and  place  them  in  a 
buttered  baking-dish,  with  half  a  glassful  of  white  wine,  three  tablespoon- 
fuls  of  mushroom  liquor,  a  finely  Chopped  shallot,  and   half  a  pinch  of 
salt,  with  the  third  of  a  pinch  of  pepper.     Cover  with  a  piece  of  buttered 
paper,  and  bake  in  a  moderate  oven  for  fifteen  minutes,  then  place  the 
fish  on  a  dish.     Pour  the  gravy  into  a  stewpan,  adding  two  tablespoonfuls 
of  cooked  fine  herbs  (No.  143),  a  pint  of  Allemande  sauce  (No.  210),  and 
a  pinch  of  chopped  parsley.     Thicken  well  with  a  tablespoonful  of  butter; 
stir  well  until  dissolved,  and  pour  it  over  the  mackerel  when  serving. 
(All  mackerel  can  be  prepared  the  same  way,  only  adding  different  sauces 
to  the  gravy.) 

332.  Matelote  of  Eels. — Pare  and  then  cut  one  and  a  half  pounds  of 
eels  into  pieces  two  inches  in  length.     When  well  washed,  put  them  in 
a  stewpan  with  one  tablespoonful  of  butter;  fry  them  for  two  minutes; 
add  a  glassful  of  red  wine,  a  third  of  a  pinch  of  nutmeg,  half  a  pinch  of 
salt,  and  a  third  ot  a  pinch  of  pepper,  also  a  bouquet  (No.  254),  a  glassful 
of  fish-stock  (No.  214),  or  white  broth  (No.  99),  and  three  tablespoonfuls 
of  mushroom  liquor.     Add  six  small,  glazed  onions  (No.   972),  and  six 
mushroom  buttons.     Cook  for  thirty  minutes,  then  put  in  a  tablespoon- 
ful of  white  roux  (No.  135);  stir  well  while  cooking  five  minutes  longer, 
and  serve  with  six  heart-shaped  croutons  (No.  133). 

333.  Matelote  of  Eels  a  la  Parisienne.— Proceed  the  same  as  for  the 
above  (No.  332),  only  lift  out  the  fish  when  cooked;  reduce  the  sauce  to 
half,  adding  three  tablespoonfuls  of  Espagnole  (No.  151),  six  mushroom 
buttons,   six  glazed  onions  (No.  972),  and  six  fish  quenelles  (No.   227). 
Stir  well  while  cooking  two  minutes  longer,  and  serve  with  six  fried 
pieces  of  bread  garnished  with  Soubise  (No.  250). 

334.  Matelote  of  Eels  a  la  Normande. — Cut  one  and  a  half  pounds  of 
eels  into  pieces,  put  them  in  a  saucepan  with  a  tablespoonful  of  butter;  fry 
two  minutes;  add  a  glassful  of  white  wine,  and  three  tablespoonfuls  of 
mushroom  liquor.     Season  well  with  half  a  pinch  each  of  salt  and  pepper, 
and  a  third  of  a  pinch  of  nutmeg.     Cook  for  ten  minutes,  then  add  half  a 
pint  of  good  velout6  (No.  152),  six  mushrooms,  twelve  blanched  oysters, 
six  fish  quenelles  (No.  227),  and  six  small,  cooked  crawfish  tails.     Cook 
again  for  five  minutes,  and  when  ready  to  serve,  beat  in  three  egg  yolks, 
but  do  not  boil  again,  and  garnish  with  six  fried  croutons  (No.  133). 

335.  Blanched  Eels. — Select  a  pound  and  a  half  of  well-skinned  eels,  cut 
them  into  pieces  and  tie  them  in  rings;  put  them  with  cold  water  in  a 
saucepan,  with  a  good  pinch  of  salt  and  a  little  vinegar,  a  sprig  of  thyme, 
two  bay-leaves,  twelve  whole  peppers,  a  quarter  of  a  bunch  of  parsley- 
roots,  one  onion,  and  one  carrot.   Place  them  on  a  slow  fire,  and  take  them 
off  before  they  boil;  lay  them  in  an  earthen  jar  with  the  water  they  were 
boiled  in.     (These  can  be  used  for  frying  or  boiling,  according  to  need). 

Bluefisll  a  Plcarienne. — Scale    and    score   two  pounds    of   blue- 


2OO  THE    TABLE. 


fish,  place  it  on  a  well-buttered  baking-dish,  moistening  with  three  table- 
spoonfuls  of  mushroom  liquor  and  half  a  glassful  of  white  wine.  Season 
with  half  a  pinch  of  salt  and  a  third  of  a  pinch  of  pepper,  then  cover  with 
a  buttered  paper,  and  put  to  cook  in  a  moderately  heated  oven  for  fifteen 
minutes;  lift  it  out,  lay  it  on  a  dish,  and  put  the  gravy  into  a  stewpan, 
adding  three  tablespoonfuls  of  tomato  sauce  (No.  205)  and  half  an  ounce 
of  finely  minced,  cooked,  smoked  beef-tongue.  Boil  for  two  minutes 
again,  and  throw  the  whole  over  the  fish  when  serving.  Garnish  with 
six  small,  cooked  crawfish,  if  any  on  hand. 

337.  Blneflsh  a   Pltalienne. — Score  and   scale   two   pounds  of  blue- 
fish;  place  it  in  a  buttered  pan,  with  half  a  glassful  of  white  wine,  three 
tablespoonfuls  of  mushroom  liquor,  half  of  a  very  finely  chopped  onion, 
and  six  chopped-up  mushrooms.     Season  with  a  pinch  of  salt  and  half  a 
pinch  of  pepper.     Cover  the  fish  with  a  buttered  paper,  and  cook  in  a 
moderate  oven  for  fifteen  minutes;  take  the  fish  out,  lay  it  on  a  serving 
dish,  and  put  the  juice  in  a  stewpan,  adding  a  gill  of  Espagnole  sauce 
(No.  151),  with  a  small  glassful  of  white  wine;  reduce  for  two  minutes, 
then  pour  it  over  the  fish,  with  one  pinch  of  finely  chopped  parsley,  and 
serve  with  six  heart-shaped  pieces  of  crouton  (No.  133). 

338.  Blueflsh    a   la   Venitienne. — Prepare  the  fish  as  for  the  above 
(No.  337),  adding  to  it  one  tomato  cut  in  pieces,  half  a  pint  of  Espagnole 
sauce  (No.    151)  and   six   whole    mushrooms.       Besprinkle    lightly    with 
fresh  bread-crumbs,  and  throw  over  all  a  few  drops  of  clarified  butter; 
put  it  in  the  oven  for  eight  minutes,  and  serve  with  half  a  pinch  of  chopped 
parsley. 

339.  Sheep's-head  a  la  Creole. — Put  one  chopped  onion  and  one  very 
finely  chopped  green    pepper — the  seed   extracted — in  a  stewpan;  brown 
them  in  a  half  gill  of  oil  for  five  minutes,  then  add  one  tomato,  cut  in 
pieces,  four  sliced  mushrooms,  a  good  bouquet  (No.  254),  and  a  clove  of 
garlic.     Season  well  with  a  pinch  of  salt  and  half  a  pinch  of  pepper,  then 
moisten  with  half  a  pint  of  Espagnole  sauce  (No.  151).     Cut  a  fish  weigh- 
ing three  pounds  in  six  slices,  lay  them  flat  in  the  stewpan,  with  three 
tablespoonfuls  of  mushroom  liquor  (if  any  handy),  and  let  cook  for    one 
hour  on  a  very  slow  fire.     When  ready  to   serve,  sprinkle  over  with  a 
pinch  of  chopped  parsley,  and  decorate  with  six  pieces  of  heart-shaped 
crouton  (No.  133).     (All    fish  a  la  Creole  are  prepared  the  same  way,  the 
time  allowed  for  cooking  depending  on  the  firmness  of  the  fish.     The  fish 
can  be  left  whole  instead  of  dividing  in  slices,  if  desired.) 

340.  Bouille-a-Baisse,  a  la  Marseillaise. — Brown  two  sliced  onions  in 
a  gill  of  oil  for  five  minutes  in  a  saucepan,  then  moisten  with  one  quart 
of  fish-stock  (No.  214),  adding  a  bouquet  (No.  254),  three  cloves  of  garlic, 
bruised  and  minced  exceedingly  fine.     Dilute  a  third  of  a  pinch  of  powdered 
Spanish   saffron  in  water,  and  add  it  to  the  gravy.     Take  one  small  eel, 
one  very  small  bass,  the  same  of  sole,  one  raw  lobster — in  fact,  all  the 
firm  fish  ready  at  hand — cut  them  in  slices,  season  with  a  pinch  of  salt 
and  the  third  of  a  saltspoonful  of  cayenne  pepper,  and  put  them  all  together 
on  a  slow  fire.     Let  cook  for  twenty  minutes,  and  when  ready,  serve  in  a 


FISH.  2O I 

deep  dish,  on  which  you   previously  arrange   six    pieces   of    toast   from 
a  French  loaf  of  bread. 

N.  B. — The  above  should  be  served  exceedingly  hot. 

341.  Bass  a  la  Bordelaise. — Cut  a  deep  incision  down  the  back  of  a 
three-pound  sea-bass,  put  it  in  a  baking-dish  with  half  a  glassful  of  red 
wine,  half  a  pinch  of  salt,  and  a  third  of  a  pinch  of  pepper.      Besprinkle 
with  a  finely  chopped  shallot,  cover  with  a  buttered  paper,  and  cook  in  a 
moderate  oven  for  fifteen  minutes.     Lay  the  bass  on  a  dish,  put  the  juice 
in  a  saucepan  with  a  gill  of  good   Espagnole  (No.  151),  four  finely  shred 
mushrooms,  and  a  thin  slice   of  finely  chopped  garlic;  finish  cooking  for 
five  minutes  more,  then  pour  it  over  the  fish.     Decorate  with  six  cooked 
crawfish  or  shrimps,  and  serve  very  hot. 

342.  Bass,  with  White  Wine. — Lay  a  three-pound,  well-cleaned  bass 
on  a  well-buttered  baking-dish;  season  with  half  a  pinch  of  salt  and  a 
third  of  a  pinch  of  pepper;  moisten  with  half  a  glassful  of  white  wine 
and  three  tablespoonfuls  of  mushroom  liquor.     Cover  with  a  heavy  piece 
of  buttered  paper,  and  cook  in  a  moderate  oven  for  fifteen  minutes,  then 
lay  the  fish  on  a  dish;  put  the  juice  in  a  saucepa/i,  with  half  a  pint  of  good 
Allemande  (No.  210),  thicken  well  with  a  tablespoonful  of  butter  till  well 
dissolved,  and   throw  it   over   the   bass,   serving  with,  six  heart-shaped 
croutons  (No.  133). 

343.  Bass  a  la  Chambord.— Lift  the  middle  skin  from  the  back  of  a 
three-pound  bass,  leaving  the  head  and  tail  covered;  lard  the  fish  nicely 
with  a  very  small  larding  needle,  and  then  lay  it  on  a  buttered,  deep  bak- 
ing-pan, adding  to  it  half  a  glassful  of  white  wine,  and  half  a  carrot,  and 
half  an  onion,  both  sliced,  also  a  bouquet  (No.    254).     Season  with  a 
pinch   of  salt  and  half  a   pinch  of  pepper,  then  cover  with  a   buttered 
paper;  cook  it  in  the  oven  for  thirty  minutes,  being  very  careful  to  baste 
it  frequently,  then  lift  out  the  fish  and  lay  it  on  a  dish.     Strain  the  gravy 
into  a  saucepan,   with   half  a  pint  of  Chambord   garnishing  (No.   212), 
moistened   with    half   a    pint   of    Espagnole    (No.    151);    reduce    for   five 
minutes.     Decorate  the  dish  with  clusters  of  the  garnishing,  and  three 
decorated  fish  quenelles  (No.  227)  to  separate  them,  also  three   small, 
cooked  crawfish,  and  serve. 

344.  Salt  Cod  a  la  Biscaenne.— Take  two  pounds  of  boneless  cod,  and 
soak  it  in  plenty  of  cold  water  for  twenty-four  hours,  changing  the  water 
as  often  as  possible.      Place  it  in  a  saucepan  with  plenty  of  fresh  water, 
then  let  simmer  on  a  slow  fire  till  boiling  ;  take  it  off,  and  drain  it  well; 
return  it  to  the  pan  with  fresh  water,  and  let  come  to  a  boil  again,  then 
scale  it  by  separating  the  bones.     Fry  together  in  a  saucepan  two  chopped 
onions  and  one  green  pepper  in  a  gill  of  oil.     Let  cook  for   five  minutes, 
then  add  one  good-sized  tomato,  cut  in  pieces,  one  clove  of  bruised  garlic, 
and  one  Chili  pepper.     Moisten  the  fish  with  three  pints  of  broth,  add  a 
bouquet  (No.  254),  three  tablespoonfuls  of  tomato  sauce  (No.  205),  and  a  pint 
of  Parisian  potatoes  (No.  986).     Let  cook  for  forty-five  minutes,  then  add 
the  codfish;  boil  again  for  five  minutes  more.     Dress  it  on  a  hot  dish,  and 
serve  with  a  teaspoonful  of  chopped  parsley  sprinkled  over. 


2O2  THE    TABLE. 


345.  Codfish,  bonne  feimne. — Have  two  pounds   of   cooked,  soaked, 
boneless  cod;  prepare  it  the  same  as  for  the  above  (No.  344),  then  put  it  in 
a  saucepan,  moistening  with  half  a  pint  of  bechamel  (No.  154),  and  half  a 
pint  of  Allemande  (No.  210).     Add  three  sliced  potatoes,  and  three  hard- 
boiled  eggs,  cut  in  thin  slices,  and  half  a  pinch  of  pepper.     (If  too  thick, 
put  in  a  little  milk.)     Cook  for  about  five  minutes  longer,  then  serve  with 
a  teaspoonful  of  chopped  parsley. 

346.  Picked-up   Codfish.— The    same    as    for  the  above,  only  all  the 
materials  should  be  shred  smaller,  and  add  three  tablespoonfuls  of  cream. 

347.  Fish  Balls. — Place  in  a  large  pan,  with  plenty  of  fresh  water, 
three  pounds  of  boneless  codfish,  and  let  soak  for  twelve  hours.      Drain, 
and  place  it  in  a  saucepan  on  the  hot  range,  with  plenty  of  cold  water, 
and  as  soon  as  it  begins   to  boil,  drain  all  the  water  through  a  colander. 
Carefully  pick  out  all  the  bones  from  the  cod,  and  return  it  to  the  saucepan, 
adding  five  medium-sized, well-washed,  and  peeled  sliced  potatoes,  one  gill 
of  cold  water  or  broth,  and  cook  on  a  moderate  fire  for  twenty  minutes, 
then  add  half  an  ounce  of  butter.     Take  from  off  the  fire.     Season  with 
one  pinch  of  white  pepper,  then,  with  the  aid  of  a  potato-masher  or  a 
pounder,  mash  all  well  together  right  in  the  pan.     Transfer  it  to  a  dish, 
and  let  cool.     Make  up  small  fish  balls  two  inches  in  diameter  by  one  inch 
thick,  lightly  sprinkle  them  with  a  very  little  flour.     Heat  in  a  frying-pan 
one  gill  of  clarified  butter;  when  very  hot,  put  in  the  fish  balls  and  fry 
for  three  minutes  on  each  side,  so  as  to  have  them  of  a  good  brown  color. 
Gently  lift  them  from  the  pan  with  a  skimmer,  dress  on  a  hot  dish  with  a 
folded  napkin,  crown-shaped,  one  overlapping  another.     Decorate  the  cen- 
tre of  the  dish  with  parsley-greens,  and  serve. 

Fish  Balls  a  la  Mrs.  Benjamin  Harrison. — To  be  prepared  exactly 
the  same  as  above  (No.  347),  dressing  them  on  six  dry  toasts,  placing 
one  poached  egg  (No.  404)  on  top  of  each  fish  ball,  and  decorating  the 
dish  with  six  slices  of  broiled  bacon,  and  serve  hot. 

348.  How  to  Blanch   Codfish-tongues.— Procure  eighteen  fine,  fresh 
codfish-tongues, wash  them  thoroughly  in  cold  water,  then  drain,  and  place 
them  in  a  saucepan  on  the  hot  stove:  cover  with  fresh  water,  and  season 
with  a  handful  of  salt,  six  cloves,  twelve  whole  peppers,  one  sliced  onion, 
a  bouquet  (No.  254),  and  half  a  sliced  lemon.     Let  them  come  to  a  boil, 
then  transfer  them  with  the  water  and  garnishings  to  a  stone  jar,  and 
use  when  needed. 

349.  Codfish  •  tongues    au    beurre   noir. —  Take    eighteen    blanched 
codfish-tongues,  as  for  No.  348,  heat  them  in  a  saucepan  with  half  a  gill  of 
their  own  juice,  but  do  not  let  them  boil;  drain  well,  then  dress  them  on 
a  hot  dish,  pour  a  pint  of  black  butter  (No.  159)  over,  and  decorate  each 
side  of  the  dish  with  a  few  sprigs  of  parsley,  then  send  to  the  table. 

350.  Fried  Codfish-tongues. — Take  eighteen  fine,  fresh  codfish-tongues, 
wash  them  well,  drain  them  in  a  napkin,  dip  them  in  cold  milk,  and  roll 
them,  one  by  one,  in  flour.      Put  one  gill  of  clarified  butter  in  the  frying- 
pan,  heat  it  well,  then  gently  lay  in  the  tongues   separately,  and  let  cook 
for  three  minutes.     Turn  them  on  the  other  side,  using  a  fork,  and  cook 


FISH.  2O3 

for  three  minutes  more.  Lift  them  up  carefully  with  a  skimmer,  and  put 
them  on  a  cloth  to  drain.  Season  with  one  pinch  of  salt  and  half  a  pinch 
of  pepper;  dress  them  on  a  hot  dish  with  a  folded  napkin,  and  decorate 
with  sprigs  of  parsley.  Serve  a  gill  of  hot  tomato  sauce  (No.  205)  in  a 
separate  bowl. 

351.  Codfish-tongues  a  la  poulette. — Take  eighteen  blanched  tongues, 
as  for  No.  348,  put  them   in  a  saucepan  on  the   stove,  adding  a  pint  of 
sauce    Hollandaise  (No.  160),  half  a  gill   of  their  own  stock,  and  a  tea- 
spoonful  of  chopped  parsley.     Heat  well  for  five  minutes  without  boiling, 
then  pour  the   whole   into    a  deep,  hot  dish,   sprinkle   a  little   chopped 
parsley  over  them,  and  serve. 

352.  Boiled  Codfish,  Oyster  Sauce. — Cover  a  three-pound  fresh  cod- 
fish with  well-salted  fish-stock  (No.  214),  and  let  cook  thirty  minutes  without 
boiling  ;  then  take  it  out  and  drain  it  well.     Lay  it  on  a  dish,  and  garnish 
with  a   few  branches   of  parsley-greens,  and  twelve  pieces   of  potato  a 
1'Anglaise  (No.  988).     Serve  with  three-quarters  of  a  pint  of  oyster  sauce 
(No.  173)  separately.     (All  codfish  with  different  sauces  are  prepared  the 
same  way.) 

353.  Broiled  Boned  Smelts  a  la  Bearnaise.— Split  twelve  good-sized 
or  eighteen  medium-sized  smelts  up  the  back,  remove  the  backbone,  rub 
them  with  one  tablespoonful  of  oil,  and  season  with  half  a  pinch  of  salt 
and  a  third  of  a  pinch  of  pepper.     Broil  them  in  a  double  broiler  for  two 
minutes  on  each  side;  pour  a  little   more   than  a  gill  of  good  Bearnaise 
sauce  (No.  166)  on  a  dish,  arrange  the  smelts  carefully  on  top,  and  serve, 
finishing  with  a  very  little  demi-glace  sauce  (No.  181)  around  the  dish. 

354.  Smelts  a  la  Toulouse. — Take  twelve  large  or  eighteen  medium- 
sized  smelts,  bone  them  as  for  the  above,  and  then  close  them  up  again. 
Put   them  in  a  stewpan,  with  half  a  glassful  of  white   wine  and  three 
tablespoonfuls  of  mushroom  liquor;  season  with  half  a  pinch  of  salt  and 
the  third  of  a  pinch  of  pepper,  and  cook  on  a  moderate  fire  for  six  minutes. 
Arrange  the  smelts  on  a  dish,  add  to  the  sauce  twelve  mushroom  buttons, 
two  sliced  truffles,  six  fish  quenelles   (No.  227),  and  moisten  with  half  a 
pint  of  Allemande  sauce  (No.  210).     Thicken  with  a  tablespoonful  of  but- 
ter sufficiently,  and  throw  the  sauce  over  the  smelts.     Neatly  dress  the 
garnishing  around  the  dish,  and  serve  with  six  heart-shaped  croutons  (No. 
I33)«     (Smelts    are    all    prepared    the    same    way,   only   adding   different 
garnishings.) 

355.  Stuffed   Smelts. — Cut   off   the  fins,   wash,  and  dry   well   with  a 
towel,  eighteen  fine,  fresh,  medium-sized,  Long  Island  smelts  ;  remove  the 
eggs  without  splitting  the  stomachs  open,  then  fill  them  with  a  fish  force- 
meat (No.  227),  using  a  paper  cornet  for  the  purpose.     Lay  the  smelts  on 
a  well-buttered  silver  baking-dish  (if  possible),  and  cover  them  with  a 
pint  of  sauce  Italienne  (No.  188).      Put  them  in  a  hot  oven  and  let  bake 
for  eight  minutes  ;  remove  them,  squeeze  the  juice  of  a  good  lemon  over, 
and  lay  the  silver  dish  on  top  of  another  to  avoid  soiling  the  table-cloth; 
then  serve. 

356.  Smelts  ail  (i!  rat  in. — Clean  eighteen  smelts,  wipe  them  very  dry, 


2O4  THE    TABLE. 


and  put  them  on  a  baking-dish  with  two  tablespoonfuls  of  cooked  fine 
herbs  (No.  143),  half  a  glassful  of  white  wine,  half  a  pinch  of  salt,  and  a 
third  of  a  pinch  of  pepper.  Cover  with  six  whole  mushrooms  and  half  a 
pint  of  Espagnole  sauce  (No.  151).  Besprinkle  lightly  with  fresh  bread- 
crumbs and  six  drops  of  melted  butter  ;  place  it  in  a  hot  oven  for  ten 
minutes,  and  serve  with  the  juice  of  half  a  lemon,  also  a  teaspoonful  of 
chopped  parsley  sprinkled  over.  (The  smelts  can  be  boned  if  so  desired). 

357.  Lobster   a   PAmericaine. — Split  two    fine,  good-sized,  freshly 
boiled  lobsters;  remove  all  the  meat  carefully,  then  cut  it  up  into  pieces  one 
inch  in  length.     Have  a  pan  on  the  hot  range  with  half  a  gill  of  good  olive 
oil,  and  when  the  oil  is  very  hot  add  the  pieces  of  lobster.     Chop  very 
fine  one  medium-sized,  peeled  onion,  one  fine,  sound,  green  pepper,  and  half 
a  clove  of  peeled,   very  sound  garlic;  add  all  to  the  lobster,  and   let  cook 
for  five  minutes,  gently  mixing  meanwhile.    Season  with  a  pinch  of  salt  and 
half  a  saltspoonful  of  red  pepper,  adding  also  half  a  wine-glassful  of  good 
white  wine.     Reduce  for  two  minutes,  then  add  one  gill  of  tomato  sauce 
(No.  205)  and  one  medium-sized,  sound,  red,  peeled  tomato,  cut  into  small 
dice-shaped  pieces.     Cook  for  ten  minutes  longer,  gently  shuffling  mean- 
while.     Pour  the  whole  into  a  very  hot,  deep  dish,  or  in  a  hot  tureen,  and 
serve. 

358.  Lobster   with    Curry. — Pick  out  all  the  meat  from  two  good- 
sized,  fine,  freshly  boiled,  and  split  lobsters.     Cut  the  meat  up  in  one- 
inch-length  equal  pieces.      Have  a  saucepan  on  the  hot  range  with  an 
ounce  of  very  good  butter  ;  add  the  lobster  to   it,  and  let  cook  for  five 
minutes.    Season  with  one  pinch  of  salt  and  half  a  pinch  of  pepper.    Place 
in  a  bowl  one  tablespoonful  of  Indian  curry,  with  half  a  wine-glassful  of 
good  white  wine,  mix  well  together,  then  pour  it  into  the  lobster.     Cook 
for  two  minutes.     Add  two  gills  of  hot  Allemande  sauce  (No.  210),  shuffle 
briskly  for  one  minute  longer.     Make  a  border  of  fresh-boiled  rice  all 
around  the  hot  dish  ;  dress  the  lobster  right  in  the  centre  of  the  dish,  and 
serve  hot. 

359.  Lobster  a  la  Newblirg. — Split  two  good-sized,  fine,  freshly  boiled 
lobsters.     Pick  all  the  meat  out  frgm  the  shells,  then  cut  it  into  one-inch- 
length  equal  pieces.      Place   it  in  a  saucepan  on  the   hot  range  with  one 
ounce  of  very  good,  fresh  butter.     Season  with  one  pinch  of  salt  and  half 
a  saltspoonful  of  red  pepper,  adding  two  medium-sized,  sound  truffles  cut 
into  small  dice-shaped  pieces.     Cook  for  five  minutes  ;  then  add  a  wine- 
glassful   of  good   Madeira  wine.      Reduce   to  one-half,    which  will   take 
three  minutes.     Have  three  egg  yolks  in  a  bowl  with  half  a  pint  of  sweet 
cream,  beat  well  together,  and  add  it  to  the  lobster.     Gently  shuffle  for 
two  minutes  longer,  or  until  it  thickens  well.     Pour  it  into  a  hot  tureen, 
and  serve  hot. 

360.  Lobster  il  la  Bordelaise. — Add  to  one  glassful  of  red  wine  in  a 
stewpan  one  chopped  shallot,  and  half  of  a  small  carrot  cut  into  exceed- 
ingly small  pieces.      Boil  for  five  minutes,  and  then  put  in  pieces  of  boiled 
lobster,  the  same  quantity  as  for  the  above — about  a  pound  and  a  half — a 
pinch  of  salt,  a  third  of  a  pinch  of  pepper  and  a  very  little  nutmeg,  also 


FISH.  2O5 


half  a  pint  of  veloute  (No.  152).     Stew  well  together  for  five  minutes, 
then  serve. 

361.  Lobster  en  Brochette  an  Petit  Sale.— Take  one  and  a  half  pounds 
of  fresh,  shelled,  boiled  lobster,  cut  it  into  two-inch-square,  even  pieces, 
lay  them  in  a  bowl,  then  season  with  a  good  pinch  of  salt,  a  pinch  of  pep- 
per, the  third  of  a  pinch  of  nutmeg,  and  a  tablespoonful  of  Parisian  sauce, 
and  mix  all  well  together.    Have  six  silver  skewers,  arrange  in  the  centre 
of  one  a  piece  of  lobster,  then  a  mushroom,  another  piece  of  lobster  and 
another  mushroom;  continue  the  same  for  the  other  skewers,  then  place 
them  on  the  broiler  and  broil  for  eight  minutes,  turning  them  over  care- 
fully once  in  a  while.     Remove  them  from  the  broiler,  dress  them  on  a 
hot  dish,  pour  a  gill  of  maitre  d'hotel  butter  (No.  145)  over,  decorate  with 
six  slices  of  broiled  bacon  (No.  754),  and  serve  very  hot. 

362.  Lobster  en  Chevreuse. — To  two  finely  chopped  shallots  in  a  stew- 
pan  add  one  glassful  of  Madeira  wine,  one  ounce  of  butter,  and  a  pound 
and  a  half  of  pieces  of  boiled  lobster  ;  moisten  with  one  pint  of  veloute 
(No.  152),  and  season  with  a  pinch  of  salt,  half  a  pinch  of  pepper,  and  a 
very  little  nutmeg.     Let  boil  for  ten  minutes,  and  with  this  preparation 
fill   six   table-shells,   or,   better   still,   six  small    St.    Jacques-shells  ;     on 
top   of   each   lay   three   slices    of   truffle  and  one  tablespoonful  of  good 
bechamel   (No.  154).     Put   one   drop  of  clarified   butter   over   each,  and 
place  them  in  the  oven  for  five  minutes.     Serve  very  hot  on  a  folded 
napkin. 

363.  Broiled  Lobster  a  la  Ravigote.— Cut  three  small,  raw  lobsters 
into  two  equal  parts,  taking  out  the  gravel  from  the  head,  season  with  one 
pinch  of  salt  and  half  a  pinch  of  pepper,  and  rub  with  a  very  little  oil,  then 
broil  the  pieces  for  ten  minutes.     Take  them  from  the  fire,  and  remove 
the  meat  from  the  head   of  the  lobsters  and  put  it  in  a  salad-bowl  with 
half  a  pint  of  ravigote  butter  (No.  147),  and  mix  well  together  ;  take  the 
meat  from  the  balance  of  the  lobster,  dip  it  in  the  sauce,  and  return  it  to 
its  shell;  warm  again  for  two  minutes  in  the  oven,  then  serve  on  a  folded 
napkin,  garnishing  the  shells  with  parsley-greens,  and  serving  the  sauce 
in  a  sauce-bowl. 

364.  Broiled  Lobster. — Select  three  medium-sized,  good,  live  lobsters, 
split  them  in  halves,  and  take  out  the  stony  pouch  and  intestines  ;  glaze 
them   slightly   with   sweet   oil,  and  season  them    with  half  a  pinch   of 
salt  and  half  a  pinch  of  pepper,  and  then  broil  them  for  seven  minutes  on 
each  side.    Place  them  on  a  dish,  moisten  with  a  gill  of  good  maitre  d'hotel 
(No.  145),  then  serve. 

365.  Lobster  Croquettes. — Make  some  lobster  forcemeat  (No.  222); 
form  it  into  the  shape  of  six  pears  with  the  hand,  roll  them  in  bread- 
crumbs (No.  301),  and  fry  in  very  hot  fat  for  three  minutes  ;  drain  well, 
then  serve  on  a  folded  napkin,  garnishing  with  parsley-greens,  and  add 
any  sauce  required  in  a  sauce-bowl. 

Salmon  croquettes  to  be  prepared  the  same  way,  substituting  minced, 
boiled  salmon  for  the  lobster  forcemeat. 

366.  Lobster    Cutlets,    Victoria.— The   same  as  for  the  above,  only 


2O6  THE    TABLE. 


giving  them  the  shape  of  a  chop,  and  when  serving  stick  a  lobster  leg  in 
the  point  of  each  one. 

367.  Stuffed    Lobster.— Fill   six    empty  lobster-tails  with  forcemeat 
(No.  222),  roll  them  in  bread-crumbs,  put  them  on  a  baking-dish,  smooth- 
ing the  surface  with  the  blade  of  a  knife  ;  place  them  in  a  baking-pan. 
Pour  a  little  clarified  butter  over,  and  brown  gently  in  the  oven  for  six 
minutes,  and  serve  on  a  folded   napkin  with  a  garnishing  of   parsley- 
greens. 

368.  Fried  Soft -shelled  Crabs. — Procure  six  good-sized,  live,  soft- 
shelled  crabs,  cleanse  and  wash  them  thoroughly,  and  dip  each  one  in  flour, 
then  in  beaten  egg,  and  finally  in  rasped  bread-crumbs  or  pulverized  crack- 
ers, using  them  very  lightly.     Fry  in  very  hot  fat  for  five  minutes,  drain, 
season  with  one  pinch  of  salt,  evenly  divided,  and  serve  on  a  hot  dish 
with  a  folded  napkin  with  fried  parsley  around. 

369.  Broiled  Soft -shelled   Crabs. — Have  six  good-sized,  fresh,  soft- 
shelled  crabs,  cleanse  and   wash   them  well,   then  drain  them,  oil  them 
slightly,  and  season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper.      Put 
them  on  the  broiler,  and  broil  for  five  minutes  on  each  side.     Have  six 
pieces  of  toast  ready,  lay  a  crab  on  top  of  each,  slightly  glaze  them  with  a 
little  maitre  d'hotel  butter  (No.  145),  and  serve.     This  makes  a  delicious 
dish,  but  must  be  served  very  hot. 

370.  Hard-shelled  Crabs  a  la  Diable.— Fill  six  thoroughly  cleaned 
crab-shells  with  some  crab  forcemeat  (No.  223),  flatten  them  with  the  hand, 
besprinkle  with  fresh  bread-crumbs,  smooth  the  surface  with  the  blade  of 
a  knife,  moistening  the  top  with  a  very  little  clarified  butter.     Place  them 
on  a  baking-pan,  and  bake  a  little  brown  for  six  minutes.     Serve  on  a  hot 
dish  with  a  folded  napkin  decorated  with  parsley-greens. 

371.  Crabs  a  la  St.  Jean. — Add  double  the  quantity  of  onions  to  some 
crab  forcemeat  (No.  223),  also  garlic,  parsley,  and   chervil  (let  the  crabs 
be  in  as  large  pieces  as  possible).  Then,  as  for  No.  362,  fill  six  St.  Jacques- 
shells,    besprinkle   with   fresh   bread-crumbs,    smooth   the  surface   with 
the  blade  of  a  knife,  moisten  slightly  with  clarified  butter,  and  bake  in  a 
brisk  oven  for  six  minutes.     Serve  on  a  hot  dish  with  a  folded  napkin  dec- 
orated with  parsley-greens. 

372.  Crabs  a  la  St.  Laurent. — Reduce  half  a  pint  of    good  veloute 
(No.  152)  with  half  a  glassful  of  white  wine,   season  with   one   pinch   of 
salt,  half  a  pinch  of  pepper,  and  a  very  little  cayenne  pepper,  adding  three 
tablespoonfuls   of  grated   Parmesan-  cheese.      Take    three-quarters   of  a 
pound  of  shelled  crabs,  put  them  in  the  saucepan,  and   boil  them  for  ten 
minutes;  then  lift  from  the  fire  and  let  cool.     Prepare  six  squares  of 
toasted  bread,  and  with  a  knife  spread  some  of  the  mixture  smoothly  over 
each   slice,  sprinkle  well  with  grated   cheese,   and   moisten  slightly  with 
clarified  butter;  place  them  on  a  baking-dish;  bake  in  a  very  hot  oven  for 
three  minutes,  and   serve   on  a  hot  dish  with  a  folded   napkin,  garnished 
with  parsley-greens. 

373.  Crabs  a  PAnglaise. — Pick  twelve  boiled,  hard-shelled  crabs  in  as 
large  pieces  as  possible;  mix  them  in  a  salad-bowl  with  half  a  cupful  of 


FISH.  207 

the  white  of  celery  or  finely  shred  lettuce  leaves,  one  pinch  of  salt,  half  a 
pinch  of  pepper,  one  tablespoonful  of  olive  oil,  and  one  and  a  half  table- 
spoonfuls  of  vinegar.  Refill  six  well-cleaned  shells  with  the  salad,  and 
on  each  one  lay  a  good  teaspoonful  of  mayonnaise  sauce  (No.  206), 
sprinkled  over  with  one  hard-boiled,  finely  chopped  egg,  the  yolk  and 
white  separated,  some  crab  or  lobster  coral,  and  a  teaspoonful  of  chopped 
parsley,  every  article  to  be  used  separately,  so  they  have  each  a  different 
color.  Serve  on  a  dish  with  a  folded  napkin. 

374.  Oyster-crabs  a  la  Poulette.— Take  one  and  a  half  pints  of  oyster- 
crabs,  and  proceed  the  same  as  for  oysters  a  la  poulette  (No.  383). 

375.  Fried  Oyster-crabs. — Wash  well,  and  dry  one  and  a  half  pints 
of  oyster-crabs,  dip  them  in  flour,  then  in  cold  milk,  and  finally  in  cracker- 
dust;  shake  them  well  in  a  colander,  and  fry  in  hot  fat  for  three  minutes; 
serve  in  shells  made  of  foundation  paste,  or  short  paste  for  tarts  (No. 
1078),  garnishing  with  parsley-leaves,  and  sprinkling  a  very  little  salt  on 
top. 

376.  Stuffed  Clams. — Refill  six  good-sized,  very  clean  clam-shells  with 
clam  forcemeat  (No.  223),  and  prepare  them  the  same  as  stuffed  crabs 
(No.  370). 

377.  Clams  a  la  Mariniere. — Open  and  remove  thirty-six  small  clams 
from  their  shells;  put  them  in  a  stewpan  with  two  ounces  of  fresh  butter, 
one  pinch  of  chives,  and  one  pinch  of  finely  chopped  chervil;  add  half  a 
cupful  of  water,  so  they  will  not  be  too  salty,  with  half  a  pinch  of  pepper, 
and  two  tablespoonfuls  of  fresh  bread-crumbs.     Boil  for  two  minutes,  and 
serve  with  the  juice  of  half  a  lemon. 

378.  Mussels  a  la  Mariniere. — Steam  in  a  stewpan  thirty-six  mussels 
for  ten  minutes,  and  proceed   as  for  No.  377,  leaving  a  mussel  in  each 
half  shell. 

379.  Mussels  a  la  Poulette. — Steam  in  a  stewpan  thirty-six  mussels 
for  ten  minutes,  and  proceed  the  same  as  oysters  a  la  poulette  (No.  383), 
leaving  a  mussel  in  each  half  shell. 

380.  Fried  Oysters. — Procure  twenty-four  large  freshly  opened  oys- 
ters, or  thirty-six  of  medium  size,  dip  each  one  separately  in  flour,  then  in 
beaten  egg,  and  lastly  in  powdered  cracker-dust.     Fry  in  very  hot  fat  for 
four  minutes,  drain  well,  and  serve  on  a  hot  dish  with  a  folded  napkin, 
sprinkling  over  a  very  little  salt,  and  garnishing  with  fried  parsley-leaves. 

381.  Oysters  a  la  Villeroi.— Blanch  twenty-four  large  oysters  in  their 
own  juice  for  two  minutes,  then  drain  them;  take  some  chicken  forcemeat 
(No.  226),  spread  it  over  both  sides  of  the  oysters,  dip  in  egg  and  fresh 
bread-crumbs,  then  fry  in  hot  lard  for  three  minutes,  and  serve  with  fried 
parsley.  t 

382.  Broiled   Oysters.— Dip     twenty-four   large   and  freshly  opened 
oysters  in  half  bread-crumbs  and  half  cracker-dust;  flatten  them  with  the 
hand,  and  broil  them  on  a  well-greased  broiler  for  two  minutes  on  each 
side,  then  salt  them  slightly,  and  serve  on  six  pieces  of  toast;  lightly  glaze 
them  with  maitre  d'hotel  sauce  on  top  (No.  177). 

383.  Oysters  a  la  Poulette. — Put  thirty-six  freshly  opened  oysters  in 


2O8  THE    TABLE. 


a  saucepan  with  a  little  of  their  own  juice,  one  ounce  of  butter,  half  a  pinch 
of  salt,  and  the  same  of  pepper;  parboil  for  three  minutes,  adding  half  a 
pint  of  Hollandaise  sauce  (No.  160),  stew  well  together  for  two  minutes 
again,  but  do  not  let  boil,  and  add  one  teaspoonful  of  chopped  parsley  and 
the  juice  of  half  a  lemon.  Stir  slightly,  and  serve. 

384.  Oysters  a  la  Pompadour.— Proceed  the  same  as  for  No.  383, 
suppressing  the  parsley,  and  adding  two  chopped  truffles. 

385.  Oysters  en  Brochette  au  Petit  Sale. — Place  twenty-four  freshly 
opened  oysters  in  a  stewpan  with  their  own  juice;  season  with  a  very 
little  salt,  half  a  pinch  of  pepper;  parboil  for  two  minutes.     Take  six 
skewers  and  pass    them  through  the   oysters,  separating  each  one  by  a 
small  square  of  cooked  bacon — that  is,  alternating  each  oyster  with  a  piece 
of  the  bacon — besprinkle  with  grated,  fresh  bread-crumbs,  and  broil  for  one 
and  a  half  minutes  on  each  side.     Serve  with  half  a  gill  of  maitre  d'hotel 
sauce  (No.  177)  poured  over,  and  a  bunch  of  parsley-leaves  spread  on 
both  sides  of  the  dish. 

386.  Oysters  a  la  Mali. — Chop  an  onion  very  fine;  place  it  in  a  stew- 
pan  with  one  ounce  of  butter,  and  let  it  get  a  good  golden  color,  then  add 
a  tablespoonful  of  cooked,  finely  minced  spinach,  also  a  small  glassful   of 
white  wine.      Have  eighteen  medium-sized   oysters  chopped  exceedingly 
small,  and  seasoned  with  a  pinch  of  salt,  and   the   same   of  pepper;  place 
these  in  the  stewpan,  and  let  cook  for  fifteen  minutes.      Put  in  one  whole 
egg,  also  a  bruised  clove  of  garlic;  stir;  then  take  six  large,  clean  oyster- 
shells;  fill  the  bottoms  with  a  bed  of  three  parboiled  oysters,  cover  them 
with  the  spinach  mixture,  and  besprinkle  with  fresh  bread-crumbs.     Flat- 
ten the  tops  with  the  blade  of  a  knife,  pour  a  very  little  clarified  butter 
over,  and  put  them  for  three  minutes  in  the  oven.     Serve  on  a  folded 
napkin,  garnishing  with  parsley-leaves. 

387.  Oyster    Patties. — Take   twenty-four  medium-sized   oysters    (the 
least  salted  oysters  are  better  for  this  purpose),  put  them  in  a  stewpan 
with  their  own  liquor,  and  add  half  a  pinch   of  pepper.     Cover,  and  let 
cook  for  two  minutes;  then  take   half  the  liquor  out,  and  add  to  the 
oysters  three-quarters  of  a  pint  of   bechamel  sauce   (No.  154),  and  a  very 
little  grated  nutmeg;  simmer  for  two  minutes,  but  do  not  let   boil.     Take 
six  hot  patties  (No.   266),  fill  them   up  with  four  oysters   each,  pour  the 
sauce  over,  and  place  the  covers   on  top.     Serve   on  a  dish  with  a  folded 
napkin. 

388*  Stewed  Oysters  a  la  Baltimore. — Open  neatly  thirty-six  medium- 
sized,  fresh  Rockaway  oysters;  place  them  in  a  saucepan  without  their 
juice,  adding  one  ounce  of  good  butter;  cover  the  pan,  put  it  on  the  stove, 
and  let  cook  for  two  minutes,  $hen  add  a  small  glassful  of  good  Madeira 
wine  (about  a  cocktail  glass)  and  a  very  little  cayenne  pepper.  Cook 
together  for  two  minutes  longer,  then  add  one  gill  of  Espagnole  sauce 
(No.  151)  and  one  gill  of  demi-glace  (No.  185).  Stir  thoroughly  until 
boiling,  and  just  before  serving  squeeze  in  the  juice  of  a  good  lemon, 
add  half  an  ounce  of  good  butter,  also  a  teaspoonful  of  finely  chopped 
parsley,  and  serve  immediately  in  a  hot  tureen. 


FISH. 


209 


389.  Soft  Clams  a  la  George  Merrill. — Have  thirty-six   fresh  and 
rather  small  soft  clams,  throw  away  all  the  hard  part,  keeping  nothing  but 
the  body.      Place   them  in  a   stewpan  with  two  ounces   of  butter,  half  a 
pinch  of  pepper,  a  finely  chopped  shallot,  and   half  a  glassful   of   Madeira 
wine.     Let  cook  on  the  hot  stove  for  seven  minutes,  then  add  a  gill  of 
Espagnole   sauce   (No.    151),  a  pinch  of  chopped  parsley,  the  juice  of  a 
medium-sized,  good  lemon,  and  half  an  ounce  of  good  butter,  shuffling 
the  whole  well  for  three  minutes  longer,  without  letting  it  boil,  then  pour 
the  clams  into  a  hot  tureen,  and  serve. 

390.  Soft  Clams  a  la  Newburg. — Procure  forty-two  very  fresh,  soft 
clams,  so  that  no  sand  should  adhere  to  them  after  they  are  opened;  lay 
them  carefully  in  the  palm  of  the   left   hand,  and  with  the   fingers  of  the 
right  remove  the  body  gently,  but  nothing  else,  being  very  careful   not  to 
break  it,  and  throw  away  all  that  remains.     When  they  are   all  prepared, 
place  them  in  a  stewpan  with  an  ounce  of  good  butter,  half  a  pinch  of  white 
pepper,   a  wine-glassful  of  good  Madeira  wine,   and   two  finely  hashed, 
medium-sized  truffles.      Put  on  the   cover,  and   let  cook   gently  for  eight 
minutes.      Break  three  egg  yolks  into  a  bowl,  add  a  pint  of  sweet  cream; 
beat  well  for  three  minutes,  then  pour  it  over  the  clams;  turn  well  the 
handle  of  the  saucepan  for  two  or  three  minutes,  very  gently  shuffling  the 
clams,  but  it  must   not  boil  again   or  the   clams  will  break,  and  be  very 
careful  not  to  use  either  a  spoon  or  fork.      Pour   them   into  a  hot   tureen, 
and  send  to  the  table  at  once. 

391.  Canape   Lorenzo. — Cut  out  from  an  American  bread  six  slices, 
the  width  of  the  bread,  one-quarter  of  an  inch  in  thickness;  neatly  pare  off 
the  crust,  fry  them  in  a  sautoire  with  half  an  ounce  of  butter,  so  as  to  have 
them  of  a  light  brown  color.      Boil  eighteen  hard-shelled  crabs  in  salted 
water  for  twelve   minutes,  remove  them,  and  let  cool  until  they  can  be 
handled  with  bare  hands;  then  remove  the  upper  shell,  and  with  the  aid  of 
a  pointed  knife  pick  out  all  the  meat;  crack  both  claws,  pick  the  meat  out 
also;  place  the  meat  on  a  plate,  season  with  a  tablespoonful  of  salt  and  a 
saltspoonful  of  red  pepper.      Place  one  ounce  of  butter  in  a  saucepan  with 
half   a  medium-sized,  sound,  peeled,  and  very    finely   chopped-up   onion. 
Cook  on  a  moderate  fire  for  two  minutes,  being  very  careful  not  to  let  get 
brown.     Add  two  tablespoonfuls  of  flour,  stirring  constantly  for  two  min- 
utes; then  add  one  gill  of  broth,  stir  well  again  for  five  minutes   while 
slowly  cooking.     Add  now  the  crab-meat,  and  cook  for  fifteen    minutes 
more,  lightly  stirring  with  a  wooden  spoon  once  in  a  while.     Transfer  it 
into  a  vessel,  and  let  cool  for  fifteen  minutes.      Place  a  tablespoonful  of 
good  butter  in  a  sautoire  on  a  hot  stove,  mix  in  well  together  one  table- 
spoonful   of  flour,  and  cook  very  slowly  for   three    minutes.     Add    two 
ounces  of  grated  Parmesan  cheese,  and  the  same  quantity  of  grated  Swiss 
cheese;  stir  all  well  together.     Then  place  in  a  vessel  and  let  cool.      Place 
a  layer  of  crab  forcemeat  on  each  toast  a  quarter  of  an  inch  thick.  Divide 
the  prepared  cheese,  etc.,  into  six  equal  parts,  giving  them  a  ball-shaped 
form  two  inches  in  diameter     Arrange  them  over  the  layer  of  the   crab 
forcemeat  right  in  the  centre.     Place  them  on  a  silver  dish,  and  bake  in  a 

14 


2IO  THE    TABLE. 


brisk  oven  for  five  minutes.     Then  take  out  from  the  oven,  and  send  to 
the  table  in  the  same  dish. 

392.  Scallops  Brestoise. — Blanch  in  one  ounce  of  butter  for  ten  min- 
utes, and  then  drain,  one  pint  of  scallops;  chop   up   two  onions,  and  put 
them  in  a  saucepan  with  an  ounce  of  butter;  when  brown  add   one  table- 
spoonful  of  flour,  stirring  carefully,  and   moisten  with  half  a  pint  of  the 
scallop  liquor;   if  none,  white  broth  (No.  99)  will  answer.   Let  reduce  while 
stirring,  then  season  with  a  good  pinch  of  salt,  and   half  a  pinch  of  white 
pepper,  also  a  very  little  cayenne  pepper;  add  the  chopped  scallops,  four 
egg  yolks,  and  a  bruised  clove  of  garlic,  also  half  a  cupful  of  fresh  bread- 
crumbs, and  a  tablespoonful  of  chopped  parsley.     Stir  well  for  two   min- 
utes, then  put  it  in  a  dish  and  lay  aside  to  cool.    Fill  six  scallop-shells,  or 
St.  Jacques-shells  with  this,  besprinkle  the  tops  with  fresh  bread-crumbs, 
moisten   slightly  with  clarified  butter,  and  lay  them  on  a  baking-sheet; 
brown  them  nicely  in  the  oven  for  five  minutes,  and  serve  on  a  hot  dish 
with  a  folded  napkin  garnished  with  parsley-leaves. 

393.  Edible  Snails  a  la  Bourgmgnonne. — Have  some  fine  Bourgogne 
snails;  disgorge  them  well  with  a  little  salt  for  two  or  three  days,  then 
wash  them  several  times  in  cold  water,  strain,  and  place  them  in  a  stew- 
pan,  covering  them  with  water.   Add  a  bouquet  (No.  254),  some  cloves  and 
whole  pepper  tied  in  a  cloth,  and  sufficient  salt;  cook  until  the  snails  fall 
from  their  shells,  and  then  empty  them,  clipping  off  their  tails;  clean  the 
shells    well.      Mix  together   some    good    butter,    shallots,    parsley,    and 
chervil,  the  whole  chopped  very  fine;  put  it  in  a  bowl  with  as  much  fresh 
bread-crumbs,  and  a  small   glassful   of  white  wine;  season  to  taste  with 
salt  and  pepper,  and  knead  well.      Fill  each  shell  with  a  little  of  this  mix- 
ture, replace  the  snails,  and  finish  filling  with  more  of  the  kneaded  butter; 
spread  bread-crumbs  over,  and  lay  them  on  a  baking-dish,  the  opened  part 
on  the  top.      Brown  in  the  oven  for  four  minutes,  and  serve  on  a  dish  with 
a  folded  napkin. 

394.  Edible  Snails  a  PItalienne. — Prepare  the  snails  as  for  the  above, 
leaving  them  in  their  shells;  drain,  and  put  them  in  a  saucepan  with  white 
wine  and  a  little  strong  Espagnole  sauce  (No.   151),  a  few  chopped,  fried 
onions   and  finely  minced  mushrooms.     Season  well  with  a  pinch  of  salt, 
cook  for  a  few  minutes,  and  serve. 

395.  Edible  Snails  a  la  Proveneale. — Prepare  the  snails  as  for  No. 
393;  fry  a   little  chopped  onion  with  oil,  add   the   snails   taken  from  the 
shells,  a  little  white  wine,  two  cloves  of  chopped  garlic,  a  little  fresh  bread- 
crumbs, and  chopped  parsley.    Cook,  add  the  juice  of  a  lemon;  then  serve. 

396.  Terrapin  a  la  Baltimore. — Prepare  two  medium-sized  terrapins 
as  for    No.  60,  make  half  a  pint  of  mirepoix  (No.   138),  add   to  it  a  table- 
spoonful  of  flour,  let  cook  for  fifteen   minutes,  then  moisten  with  half  a 
glassful  of  Madeira  wine,  and  a  cupful   of   strong  broth.     Stir  well,  and 
constantly,  then  season  with  half  a  pinch  of  salt,  and  a  very  little  cayenne 
pepper;  reduce  to  half.     Cut  the  terrapin  into  small  pieces,  throwing  the 
ends  of  the  claws  away;  put  them  in  a  stewpan,  straining  the  sauce  over, 
and  finish  with  an  ounce  ot  fresh  butter,  also  the  juice  of  a  lemon. 


FISH.  •       211 

307.  Terrapin  a  la  Maryland. — Carefully  cut  up  two  terrapins  as 
described  in  No.  60;  place  them  in  a  saucepan  with  half  a  wine-glass  of 
good  Madeira  wine,  half  a  pinch  of  salt,  and  a  very  little  cayenne  pepper, 
also  an  ounce  of  good  butter.  Mix  well  a  cupful  of  good,  sweet  cream 
with  the  yolks  of  three  boiled  eggs,  and  add  it  to  the  terrapin,  briskly 
shuffling  constantly,  while  thoroughly  heating,  but  without  letting  it  come 
to  a  boil.  Pour  into  a  hot  tureen,  and  serve  very  hot. 

Terrapin  a  la  Newburg  is  prepared  exactly  the  same  as  above  (No. 
397),  only  substituting  two  raw  egg  yolks  for  the  three  boiled  egg  yolks, 
and  adding  two  sound,  sliced  truffles  while  heating. 

398.  Broiled  Frogs. — Select  eighteen  good-sized,  fine,  fresh  frogs  pare 
off  the  feet  neatly,  then  lay  the  frogs  on  a  dish,  and  pour  two  tablespoon- 
fuls  of  sweet  oil  over,  season  with  a  pinch  of  salt  and  a  pinch  of  pepper, 
and  squeeze  in  the  juice  of  a  fresh  lemon.  Roll  them  around  several  times 
in  their  seasoning,  then  place  them  nicely  on  the  broiler,  and  broil  them 
for  four  minutes  on  each  side.  Take  them  off,  and  dress  them  on  a  hot 
dish,  pouring  a  gill  of  maitre  d'hotel  butter  (No.  145)  over,  and  send  to 
the  table  immediately. 

390  Frogs  a  la  Poulette. — Procure  eighteen  pieces  of  medium-sized, 
fine,  fresh  frogs;  pare  off  the  claws,  then  place  the  frogs  in  a  sautoire  with 
two  ounces  of  butter,  seasoning  with  a  pinch  of  salt  and  a  pinch  of  pepper. 
Add  half  a  glassful  of  white  wine,  cover,  and  let  cook  on  a  brisk  stove  for 
five  minutes,  then  add  a  pint  of  Hollandaise  sauce  (No.  160),  and  two  tea- 
spoonfuls  of  finely  chopped  parsley,  and  a  little  lemon  juice  ;  mix  well  for 
two  minutes,  but  do  not  let  it  boil  again  ;  then  serve  the  frogs  on  a  very 
hot  dish. 

400.  Fried  Frogs. — Select  eighteen  fine,  fresh,  medium-sized    frogs  ; 
trim  off  the  claws  neatly,  and  put  the  frogs  in  a  bowl.    Marinade  them  with 
a  tablespoonf ul  of  vinegar,  the  same  of  sweet  oil,  a  pinch  of  salt  and  a  pinch 
of  pepper  ;  mix  well   together  in  the  bowl,  then  immerse  them  in  frying 
batter  (No.  1185).     Plunge  the  frogs  into  very  hot  fat,  one  by  one,  and  let 
fry  for  five  minutes  ;  then  drain,  and  dress   them   on  a  hot  dish  with  a 
folded   napkin,  decorating  with  a  little   parsley-greens.     Serve  with  any 
desired  sauce. 

401.  FrogS  a  1'Espagnole. — Trim  nicely  eighteen  fine,  fresh,  medium- 
sized  frogs'  feet ;  lay  the  frogs  in  a  sautoire  on  the  hot  stove  with  two  ounces 
of  good  butter,  season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper,  and 
add  half  a  glassful  of  white  wine.     Let  cook  for  five  minutes,  then  put  in 
it  half  an  empty  green  pepper  and  two  freshly  peeled  tomatoes,  all  cut  up 
into  small  pieces  ;  cook  for  ten  minutes  longer,  then  dress  the  frogs  on  a 
hot  dish,  and  send  to  the  table. 

402.  Broiled  Shad's  Roe,  with  Bacon.— Procure  six  pieces  of  fresh 
shad's  roe,  wipe  them  thoroughly  with  a  towel,  then  lay  them  on  a  dish, 
and  season  with  a  good  pinch  of  salt  and  two  tablespoonfuls  of  sweet  oil. 
Roll  them  gently  to  avoid  breaking,  then  arrange  them  on  a  broiler,  and 
broil  them  for  six  minutes  on  each  side.     Take  them  off  the  fire,  lay  them 
on  a  hot  dish,  and  pour  a  gill  of  maitre  d'hotel  butter  (No.   145)  over; 


212       •  THE    TABLE. 


decorate  with  six  slices  of  broiled  bacon  (No.  754),  and  six  quarters  of 
lemon  ;  then  send  to  the  table. 

403.  Broiled  Sardines  on  Toast.— Select  twelve  good-sized,  fine,  and 
firm  sardines  ;  arrange  them  in  a  double  broiler,  and  broil  for  two  minutes 
on  each  side  on  a  very  brisk  fire.  Place  six  fresh,  dry  toasts  on  a  hot  dish, 
lay  the  sardines  over,  being  careful  not  to  break  them,  pour  half  a  gill  of 
maitre  d'hotel  butter  (No.  145)  over,  decorate  with  six  quarters  of  lemon, 
and  serve. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  tea- 
spoonful. 


KGQS. 


404.  Poached. — Boil  in  a  deep  saucepan  three  quarts  of  water  with  a 
heavy  pinch   of  salt  and  three  drops   of  vinegar.       Have  easily  at   hand 
twelve  fresh  eggs.     When,  and  only  when,  the  water  boils,  rapidly  but 
carefully  crack  six  of  them,  one  by  one.     As   success   to  have  them  in 
proper  shape  and  cooked  to  perfection  depends  upon  how  they  are  handled, 
special  care  should  be  taken  to  crack  them  as  rapidly  as  possible,  care- 
fully avoiding  to  break  the  yolks,  and  dropping   each  one  right    on  the 
spot  where  the  water  bubbles,  and  as  near  the  boiling-point  as  possible. 
Poach  for  one  minute  and  a  quarter  from  the  time  that  the  water  boils 
after  the  eggs  were  put  in.     Lift  them  up  with  a  skimmer,  lay  them  on 
the  freshly   prepared  toasts,  or  use  for  any  other  desired  purpose;  and 
repeat  the   same    with    the  other  six.      If  handled  strictly  as  above  de- 
scribed you  will   have   them  to  perfection,  and  no  necessity  of  trimming 
any  superfluous  adherings;  serve  when  required. 

405.  Scrambled    Eggs. — Melt   three  ounces  of   butter  in  a  saucepan, 
break  into  it  twelve  fresh  eggs  ;  season  with  a  pinch  of  salt,  half  a  pinch 
of  pepper,  and  a  third  of  a  pinch   of  grated  nutmeg.       Mix  thoroughly 
without  stopping  for  three  minutes,  using  a  spatula,  and  having  the  pan 
on  a  very  hot  stove.     Turn  into  a  warm  tureen,  add  a  little  verjuice  or 
lemon  juice,  and  send  to  the  table  very  hot. 

406.  Scrambled  Eggs  with  Asparagus-tops. — To  be  prepared  exactly 
the  same  as  for  No.  405.     After   the   eggs    have   been  well   mixed  with 
butter  in  the   pan,  there  is  added  a  quarter  of  a  bunch  of  freshly  boiled 
asparagus-tops. 

407.  Scrambled  Eggs  with  Truffles.— Place  in  a  saucepan  four  good- 
sized,  sliced  truffles  with  a  glassful  of  Madeira  wine.     Reduce  to  about 
half,  which  will  take  two  minutes  ;  add  a  tablespoonful  of  butter  ;  season 
with  one  pinch  of  salt  and  half  a  pinch  of  pepper.    Crack  into  the  saucepan 


EGGS.  2  I  3 


twelve  eggs,  mix  all  well  together  with  the  spatula  for  three  minutes  on  a 
very  hot  stove  without  stopping.     Turn  into  a  hot  tureen  and  serve. 

408.  Scrambled  Eggs  with  Smoked  Beef.— Fry  in  a  sautoire  for  one 
minute  two  ounces  of  finely  minced  smoked   beef.     Scramble  twelve  eggs 
as  for  No.  405,  mixing  with  the  above  prepared  beef.     Any  kind  of  gar- 
nishing may  be  added  to  the  scrambled  eggs. 

409.  Scrambled  Eggs  With  Chicory. — Blanch  for  fifteen  minutes  a 
good-sized  head  of  chicory;  drain  it  and  cut  it  into  one-inch  lengths.      Put 
these  in  a  saucepan  on  the  hot  stove  with  an  ounce  of  butter  and  one  minced 
onion,  fry,  and  then  moisten  with  half  a  pint  of  broth  (No.  99),  adding  a 
pinch  of  salt  and  half  a  pinch  of  pepper.     Let  cook  until  all  the  liquid  is 
evaporated  (which  will  take  from  twenty  to  twenty-two  minutes).      Break 
twelve  eggs  into  a  saucepan,  add  the  chicory  and  another  ounce  of  butter, 
then  scramble  with  a  spatula  all  together  for  four  minutes,  and  serve  with 
heart-shaped  bread  croutons  (No.  133)  around  the  dish. 

410.  Eggs  a  la  Livingstone. — Cover  six  pieces  of  cut  toast  with  pate- 
de-foie-gras,  lay  them  on  a  dish,  and   pour  twelve  scrambled  eggs  over 
(No.  405),  add    two  tablespoonfuls    of   demi-glace    around    the    dish   and 
serve  (No.  185). 

411.  EggS  a  la  Bourguignonne. — Place  in  a  saucepan  one  tablespoon- 
ful  of  meat-glaze  with  one  pint  of  broth  (No.  99),  or  consomm6  (No.  100). 
Boil,  then  crack  into   it  two  fresh  eggs,  and  poach  for  one  and  a  quarter 
minutes.      Carefully  lift  up  with  a  skimmer,  and  gently  lay  them  on  a  hot 
silver  dish.     Repeat  the  same   operation  .with   ten  more,  two  at  a  time  ; 
when  all  on  the  dish,  sprinkle   over  them  an  ounce   of  grated  Parmesan 
cheese.      Place  in   the  hot  oven  to  brown   for  one  minute.      Reduce  the 
gravy  in  which  they  were   poached   to   one-half,  then  carefully  pour  the 
sauce  around  the  eggs,  but  not  over  them,  and  serve  hot. 

412.  Fried  EggS. — Place   in  a   frying-pan    on    the    hot   range    three 
tablespoonfuls  of  very  good  sweet   oil,  heat  it  well,  then  carefully  break 
into  it  one  fresh  egg,  being  careful  not  to  break  the  yolk,  and  with  the  aid 
of  a  table  knife  fold  the  white  right  over  the  yolk,  cook  for  a  quarter  of  a 
minute,  turn  it  over  with  a  cake-turner  ;  cook  for  a  quarter  of  a  minute 
on  the  other  side,  lift  it  up  with  the  cake-turner,  dress  on  a  hot  dish  with 
a  folded  napkin.      Proceed  precisely  the  same  way  with  eleven  more,  and 
then  they  will  be  ready  to  serve  for  any  purpose  desired. 

N.  B. — Mix  one  pinch  of  salt,  and  half  a  pinch  of  white  pepper,  and  as 
soon  as  the  eggs  are  dressed  on  the  dish  season  each  one  evenly  with  it  ; 
taking  special  care  to  cook  them  separately,  and  no  more  than  a  quarter 
of  a  minute  on  each  side. 

413.  Fried  Eggs  for  Garnishing, — Pour  half  a  gill  of  sweet  oil  into 
the  frying-pan  ;  when  the  oil  is  hot  break  in  one  egg,  carefully  closing  up 
the  white  part  with  a  skimmer,  so  as  to  have  it  firm,  and  in  a  single  form. 
Only  one  at  the  time  should  be  cooked,  and  two  minutes  will  be  sufficient. 

414.  EggS  au  Beiirre  Noir. — Put  one  ounce  of  butter  in  a  frying-pan 
on  the  hot  stove,  let  heat  well,  but  not  brown;  break  gently  into  a  dish 
twelve  very  fresh  eggs,   slide   them  carefully  into  the   pan,  then  season 


214  THE 


with  a  pinch  of  salt  and  half  a  pinch  of  white  pepper;  let  cook  slowly  for 
three  minutes.  Have  ready  a  hot,  flat  dish,  slide  the  eggs  gently  onto  it, 
without  turning  them  over,  and  be  careful  to  avoid  breaking  them;  lay 
the  dish  containing  the  eggs  in  a  warm  place.  Put  two  ounces  of  butter 
in  the  same  pan,  place  it  on  the  hot  stove,  and  let  the  butter  get  a  good 
brown  color  for  three  minutes,  then  drop  in  two  teaspoonfuls  of  vinegar. 
Pour  this  over  the  eggs,  and  send  them  to  the  table. 

415.  Egg's  au  Soleil. — Put  two  tablespoonfuls  of  lard  in  a  frying-pan 
on  the  hot  stove,  break  in  twelve  fresh  eggs,  dropping  them  in  carefully, 
one  by  one;  let  them  cook  for  two   minutes,  then  with  a  skimmer  take 
each  one  up  separately  and  lay  it  carefully  on  a  dry  cloth.     Have  some 
fritter-batter  (No.  1190)  ready,  cut  a  piece  of  half-cooked  bacon  into  small, 
square  pieces  of  about  an  inch,  and  add  them  to  the  batter,  then  dip  in 
the  eggs,  one  after  the  other,  taking  up  with  each  one  a  piece  of  the  bacon, 
and  with  the  fingers  drop  them  into  very  hot  grease,  and   cook  to  a  good 
golden  color  for  two  minutes.      Lift  them  up  with  the  skimmer,  lay  them 
on  a  dry  cloth  to  drain;  sprinkle  over  half  a  pinch  of  salt,  dress   on  a  hot 
dish  with  a  folded  napkin,  and  serve. 

416.  EggS  k  la  Bechamel. — Pour  one  pint  of  bechamel  (No.  154)  into 
a  saucepan,  and  put  it  on  the  hot  stove.     Cut   twelve   hard-boiled   eggs 
in  halves,  add  them  to   the   hot  bechamel  ;    season  with  half  a  pinch  of 
white  pepper,  and  let  heat  thoroughly  for   three  minutes,  but   be  careful 
not  to  let  it  boil.      Add  one  ounce  of  butter  and  a  saltspoonful   of  grated 
nutmeg,  then  pour  it  on  a  hot  serving-dish,  and  serve  with  six  heart-shaped 
croutons  (No.  133). 

417.  Eggs  a  la  Pauvre  Femme. — Heat  half  an  ounce  of  butter  in  a 
dish  on  the  hot  stove,  then  break  into  it  twelve  fresh   eggs,  and  sprinkle 
over  two  ounces  of  fresh  bread-crumbs.     Set  the  dish  in  the  hot  oven, 
and   let   bake   for   two   minutes  ;    then  pour  over   the   eggs  half  a  pint  of 
well-reduced    Espagnole    sauce  (No.  151),  add    three  ounces   of  cooked, 
tender   ham,    or    cooked    kidneys    cut    up    finely,   and  then   send    to   the 
table. 

418.  EggS  an  Crratin.— Knead   well   together   in  a   bowl,    one   table- 
spoonful  of  bread-crumbs    two  ounces  of  butter,  three  chopped  anchovies, 
a  pinch  of  parsley,  a  pinch  of  chervil,  one  chopped  shallot,  three  raw  egg 
yolks,  a  good   pinch  of  salt,  half  a  pinch  of  white   pepper,  and  a  pinch  of 
grated  nutmeg.     When  ready,  put  these   ingredients  into  a  silver  baking- 
dish  (by  preference)  with  one  .ounce  of  butter  at  the  bottom.      Place  it  on 
a  slow  fire  for  two  minutes,  then  break  over  it  six  eggs,  which  will  be 
plenty;  cook  for  five  minutes  in  the  hot  oven,  remove,  lay  the  dish  on 
top  of  another,  and  serve  immediately. 

419.  Eggs  a  la  Tripe. — Fry  two  medium-sized,  sound,  sliced  onions  in 
a  frying-pan  with  two  ounces  of  butter,  but  do  not  brown   them;  mix  in 
half  a  spoonful  of  flour,  and  a  large  cupful  of  sweet  crearn;  season  with  a 
pinch  of  salt,  half  a  pinch  of  white  pepper,  and  the  third  of  a  pinch   of 
grated   nutmeg.       Cook  for  eight  minutes,   stirring   constantly  with   the 
spatula;    then    add    twelve   sliced,   hard-boiled    eggs,   and   heat   together 


EGGS.  2 1 


thoroughly  for  two  minutes  without  letting  it  boil  again  ;  pour  on  a  hot 
dish  and  serve. 

420.  EggS  a  la  Tanderbilt. — Place   one   ounce   of    good  butter   on  a 
silver  dish,  set  it  on  the  hot  stove,  and  break  in  twelve  fresh  eggs,  being 
careful  not  to  disturb  the  yolks;  season  with  a  light  pinch  of  salt  and  the 
third  of  a  pinch  of  pepper;  then  let  cook  slowly  for  four  minutes.      Pour 
over  the  eggs  a  pint  of  hot  Vanderbilt  garnishing  as  for  the  omelet  (No. 
471),  and  serve  immediately. 

421.  EggS  a  la  Valencienne.— Put  into  a  saucepan  half  a  pint  of  hot, 
boiled   rice,   half  a  pint  of  hot  tomato  sauce  (No.    205),   two  good-sized 
mushrooms,  cut  julienne-shaped,  one  truffle  cut  the  same,  and  two  table- 
spoonfuls  of  grated  Parmesan  cheese;  season  with  half  a  pinch  of  salt, 
half  a  pinch  of  pepper,  and  the  third  of  a  pinch  of  grated  nutmeg,  and  let 
cook  on  the  hot  stove  for  five   minutes,  stirring  it  lightly  with  the  spat- 
ula.    Leave  the  pan  on  the  corner  of  the  stove  to  keep  warm,  while  put- 
ting half  an  ounce  of  good  butter  on  a  silver  dish,  and  when  placed  on  the 
hot  stove,  crack  in  twelve  fresh  eggs,  being  careful  not  to  break  the  yolks; 
season  with  half  a  pinch  of  salt  and  the  third  of  a  pinch  of  pepper,  then 
let  cook  for  two  minutes.     Dress  the  prepared  garnishing  in  four  dome- 
shaped  heaps — one  at  each  end  of  the  dish,  and  one  at  each  side — and  send 
to  the  table  at  once. 

422.  EggS  a  la  Provenc»ale. — Pour  two  tablespoonfuls  of  oil   into  a 
small  frying-pan,  and  set  it  on  the  fire.     When  well  heated,  break  one 
egg  into  a  bowl,  season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper 
(divided  up  for  the  twelve  eggs),  then  drop  it  into  the  oil;  baste  the  egg 
with  a  spoon,  turn  it  over,  and  when  a  good  color  on  both  sides,  drain  it 
on  a  wire  sieve.     Cook  the  twelve  eggs  separately  (each  one  will  take  two 
minutes),  then  pare  them  nicely,  and  serve  crown-shaped  on  a  dish,  put- 
ting a  piece  of  fried  bread  between  every  other  one.     Pour  over  half  a 
pint  of  reduced  Espagnole  (No.  151),  to  which  has  been  added  the  zest  of 
a  lemon,  and  six  sliced  mushrooms,  and  serve  very  hot. 

423*  EggS  en  Filets, — Mix  in  a  dish  that  can  be  put  in  the  oven  (a 
silver  one  by  preference)  twelve  raw  egg  yolks,  with  a  spoonful  of 
brandy  and  a  pinch  of  salt.  Cook  them  for  five  minutes  in  a  hot  oven, 
then  let  them  cool;  cut  the  preparation  into  twelve  thin  fillets  or  slices, 
and  steep  each  one  in  alight  pancake  batter  (No.  1186).  Fry  them  in  very 
hot  fat  for  about  two  minutes,  then  lift  up  with  a  skimmer,  lay  them  on 
a  napkin  to  drain,  and  serve  on  a  folded  napkin  laid  on  a  hot  dish  and 
garnished  with  fried  parsley. 

424.  EggS  a  la  Finoise. — Pour  a  pint  of  good  tomato  sauce  (No.  205) 
into  a  saucepan  on  the  hot  stove,  add  two  cut-up,  peeled,  sweet  peppers, 
fry  for  two  minutes  in  a  tablespoonful  of  butter,  a  teaspoonful  of  chopped 
chives,  and  reduce  it  gradually  to  about  half  the  quantity,  which  will 
take  ten  minutes.  Poach  six  very  fresh  eggs,  as  for  No.44O4,  pare  their 
edges  neatly.  Place  six  freshly  prepared  hot  toasts  on  a  warm  serving- 
dish,  arrange  the  eggs  carefully  on  top,  and  pour  the  above  sauce  over 
all,  then  send  them  to  the  table  at  once. 


2l6  THE    TABLE. 


425.  EggS  au  Miroir. — Lightly  butter  a  silver  dish  large  enough  to 
hold    twelve  eggs,  one  beside  another  ;    carefully  break    into    it  twelve 
eggs,  taking  care  to  keep  the  yolks   intact.     Evenly   sprinkle  over  them 
half  a  pinch  of  salt.     Cook  for  one  minute  on  the  hot   stove;  then  place 
them  in  the  oven  for  one  and  a  half  minutes.   Take  out,  and  place  the  dish 
on  another,  and  serve. 

426.  EggS  With  Fresh  Mushrooms. — Peel,  wash,  and  drain  a  quar- 
ter of  a  pound  of  fine,  fresh  mushrooms.     Place  them  in  a  saucepan,  with 
a  tablespoonful  of  very  good  butter.     Season  with  half  a  pinch  of  salt  and 
a  third  of  a  pinch  of  white  pepper,  squeezing  in  first  two  drops  of  lemon 
juice.     Cover  the  saucepan,  and  cook  for  ten  minutes  on  a  moderate  fire. 
Add  a  quarter  of  a  glassful  of  good  Madeira  wine ;  reduce  to  one-half,  which 
will  take  two  minutes;  add  now  a  gill   of  bechamel  sauce  (No.  154),  and 
let  come  to  a  boil  again.      Prepare  twelve   fresh-poached  eggs,  as  in  No. 
404;  pour  the  sauce  on  a  hot  serving-dish,  keeping  the  mushrooms  in  the 
saucepan.      Neatly  lay  the  eggs  over  the  sauce  around  the  dish,  and  dress 
the  mushrooms  right  in  the  centre,  and  serve  very  hot. 

427.  EggS  with  Celery. — Boil  for  fifteen  minutes,  in  a  quart  of  white 
broth  (No.  99),  two  heads  of  well-washed  and  neatly  pared,  sound  celery. 
Remove  it  from  the  broth;  then  cut  it  up   in  one-inch-length  pieces,  and 
return  it  to  the  pan  with  the  broth  in  which  it  was  first  boiled,  leaving  it 
on  the  hot  stove.     Season  with  one  pinch  of  salt  and  the  third  of  a  pinch 
of  white  pepper.      Reduce  to  three-quarters  (which  will   require  ten  min- 
utes).    Add  a  gill  of  hot  bechamel   sauce  (No.  154),  let   come  to  a  boil. 
Poach  twelve  fresh  eggs  exactly  as  in  No.  404,  neatly  arrange  them  on  a  hot 
dish,  crown-like.      Pour  the  celery  sauce   right  in  the   centre,  and  serve 
very  hot. 

428.  EggS  with  Truffles. — Peel  three  medium-sized,  sound  truffles. 
Cut  them  into  thin  slices,  place  in  a  saucepan  with  a  glassful  of  Madeira 
wine;  reduce  to  one-half  on  a  moderate  fire.     Season   with  one  pinch  of 
salt  and  the  third  of  a  pinch  of  white   pepper;  add  one   gill   of  bechamel 
sauce  (No.   154);  let  come  to  a  boil.      Prepare  twelve   heart-shaped  crou- 
tons (No.    133);  dip   the   thin  parts  first  into  the   sauce  half  an  inch  in 
de.pth,  then  into  fresh,  finely  chopped-up  parsley  up  to  the   same  depth. 
Gently  dress  (arrange)  them  on  the  hot  serving-dish  in  star-shape,  so  that 
the  decorated  ends  of  the  croutons  will  just  reach   up  to  the  edge  of  the 
dish  equally  all  around.      Prepare  twelve  poached  eggs  exactly  the  same 
as  in  No.  404;  dress  an  egg  on  each  crouton.     Gently  pour  the  above  pre- 
pared sauce  right  in  the  centre  of  the  dish,  being  careful  not  to  pour  any 
over  the  eggs.    Evenly  slice  one  good-sized,  sound  truffle  into  twelve  equal 
slices;  dip  them  in  a  little  hot  broth  for  two   seconds;  lay  one   slice   on 
top  of  each  egg,  and  immediately  send  to  the  table. 

429.  EggS  With  Tarragon. — Blanch  for  one   minute  in  a  sautoire  a 
quarter  of  a  bunch  of  tarragon-leaves,  drain,  and  chop  them  up  very  fine. 
Break  twelve  eggs  into  a  bowl,  add  the  tarragon,  season  with  a  pinch  of 
salt  and  half  a  pinch   of  pepper,  and  beat  well  for  four  minutes;  mean- 
while adding  half  a  cupful  of  sweet  cream.     Then  make  an  omelet,  as  for 


£GGS.  1 1  7 

No.  450,  and  roll  it  on  a  hot  serving  dish.  Prepare  a  little  roux  with 
flour  and  butter  (No.  135),  moisten  with  half  a  pint  of  strong  broth  and  a 
glassful  of  white  wine;  skim  off  any  fat  that  may  accumulate  on'top,  and 
let  it  cook  slowly  for  ten  minutes.  Strain  through  a  fine  sieve  and  pour 
it  around  the  omelet;  then  serve. 

430.  EggS  with  Livers. — Remove    the   gall  carefully  from   about  a 
pint  of  chicken  livers,  wash  them  well,  drain,  and   slice   them  into  small 
pieces.      Place  them  in  a  sautoire  with  one  ounce  of  butter,  range  the  pan 
on  the  hot  stove,  then  season  with  one   pinch  of  salt  and  half  a  pinch  of 
pepper;  toss   the  contents  gently  for  two  minutes;  then   add  a  pinch  of 
chopped  parsley,  one  pinch  of  chervil,  and  three  well-minced  mushrooms, 
and  moisten  with  half  a  pint  of  Madeira  sauce  (No.  185),  and   let  cook  for 
five  minutes;  make  an  omelet  of  twelve  eggs,  as  for  No.  450,  and  when  ready 
to  finish,  pour  the  livers  in  the  centre,  reserving  two  tablespoonfuls  of  it 
for  further  action;  close  the  sides  up  carefully,  cook  two  seconds  longer* 
then  gently  turn  it  on  a  hot  dish,  and,  with  a  spoon,  pour  all   the  sauce 
around  the  omelet.     Dress  the  livers  that  were  reserved,  at  both  ends  of 
the  omelet,  equally  divided,  and  serve. 

431.  Eggs  EH  Parmesan.— Beat  twelve  eggs  in  a  saucepan,  with  two 
tablespoonfuls  of  grated  Parmesan  cheese,  a  pinch  of  pepper,  but  no  salt; 
stir  them  well  with  a  whip,  and  make  of  this  six  small  omelets,  as  for  No. 
450.     As  soon  as  they  are  sufficiently  firm,  lay  them  on  a  dish.   Besprinkle 
the  tops  with  a  little  grated  Parmesan  cheese,  roll,  and  trim  them  nicely, 
sprinkle  more  cheese  over  the  tops,  wipe  off  the  sides  of  the  dish,and  put  them 
in  a  hot  oven  for  five  minutes.     Remove  from  the  oven,  pour  around  the 
omelets  one  gill  of  hot  Madeira  sauce  (No.  185);  and  serve  very  hot. 

432.  EggS  a  la  Bonne  Femme. — Slice  two  large,  sound  onions,  and  fry 
them  in  two  ounces  of  butter,  in  a  saucepan,  stirring  frequently,  so  that 
they  do  not  burn;  when  done,  dredge  in  a  good  pinch  of  flour,  moistening 
with  half  a  pint  of  cream  or  milk,  and  season  with  a  pinch  of  salt,  half  a 
pinch  of  pepper,  and  a  saltspoonful   of  nutmeg.      Break  six   eggs,  froth 
the  whites,   mix  the  yolks   with   the   onions,   and  afterward    the  beaten 
whites,  stirring  well.     Lay  two  pieces  of  white  paper  on  the  bottom  of  a 
baking-tin,  butter  them  thoroughly,  lay  the  eggs  on  top,  and  set  it  in  the 
oven  for  about  fifteen  minutes.     When  done,  turn  them  on   to  a  hot  dish, 
remove  the  papers,  add  two  tablespoonfuls  of  Espagnole  sauce  (No.  151) 
to  the  eggs,  and  serve. 

433.  Eggs  h  la  Paysanne. — Put  half  a  pint  of  cream  into  a  dish,  on 
the  fire,  and  when  it  boils,  break  in  twelve  fresh  eggs,  season  with  a  pinch 
of  salt  and  twelve  whole  peppers;  let  cook  for  two  minutes,  and  then  set 
it  in  the  oven  for  three  minutes,  so  that  the  eggs  get  a  good  golden  color, 
taking  care  that  they  do  not  harden.      Remove  from  the  oven,  place  the 
dish  on  another,  and  serve. 

434.  Eggs  a  la  Regence.— Shred  an  ounce  and  a  half  of  salt  pork  into 
fine  pieces  (ham  will  answer  the  same  purpose),  also  one  onion  cut  into 
small  squares,  and  six  medium-sized  mushrooms,  all  of  equal  size;  moisten 
with  a  spoonful  of  good  gravy,  and  cook  for  five   minutes.     When  done, 


2l8  TtfE    TABLE. 


reduce  with  a  tablespoonful  of  mushroom  essence  (liquor).  Break  twelve 
fresh  eggs  in  a  dish,  with  an  ounce  of  melted  butter  on  the  bottom,  and 
set  it  in  a  moderate  oven  for  five  minutes;  pour  the  garnishing  over,  drip 
off  the  fat,  wipe  the  sides  of  the  dish,  and  add  six  drops  of  strong  tarra- 
gon-vinegar. Remove  from  the  oven,  place  the  dish  on  another,  and  serve. 

435.  Eggs    with    Melted  Cheese. — Grate    two    ounces    of    Parmesan 
cheese  on  a  dish;   set  it  on  a  slow  fire,  adding  half  a  glassful  of  white  wine, 
a  pinch  of  chopped  parsley,  a  pinch  of  chopped  chives,  half  a  pinch  of  pep- 
per, and  a  saltspoonful  of  grated  nutmeg,  also  two  ounces  of  good  butter. 
Stir  thoroughly  while  cooking,  and  as  the  cheese  melts,  break  in  twelve 
eggs;  cook  for  five   minutes   longer,  then  surround  the   dish  with  heart- 
shaped  croutons  (No.  133),  set  it  on  another  dish,  and  serve  very  hot. 

436.  Eggs  en  Panade. — Cut  out  twelve  round  pieces  of  bread-crumbs, 
each  one  measuring  two  inches  in  diameter,  and  place  them  in  a  pie-plate, 
spreading  a  little  butter  over  each;  brown   them  in   the   hot  oven  for  one 
minute.      Break  twelve  eggs  in  a  bowl,  add  one  pinch  of  chopped  parsley, 
half  a  pinch  of  chives,  two  tablespoonfuls  of  thick,  sweet  cream,  one  ounce 
of  butter,  a  pinch  of  salt,  and  a  very  little  white  pepper.    Beat  sharply  all 
together  for  four  minutes.     Add  the  twelve  pieces   of  browned  bread  to 
the  beaten  eggs,  mix  them  well  together.      Place  in  a  frying-pan  on  the 
hot  range  one  ounce   of  clarified   butter,  heat   thoroughly,  then  fry  one 
egged  bread  at  a  time  for  one  and  a  half  minutes  on  each  side.     Dress, 
with  the  aid  of  a  cake-turner  on  a  hot  dish  with  a  folded  napkin;  keep  in  a 
warm  place.     Repeat  the  same  process  with  the  others,  and  serve. 

437.  Eggs  a  la  Meyerbeer. — Butter  a  silver  dish  and  break  into  it  twelve 
fresh  eggs;  or,  if  desired,  use  six  small  silver  dishes,  breaking  two  eggs 
into  each  one;  then  cook  them  on  the   stove  for  two  minutes.     Cut  six 
mutton  kidneys  in  halves,  broil  or  stew  them  according  to  taste,  then  add 
them  to  the  eggs,  and  serve  with  half  a  pint  of  hot  Perigueux  sauce  (No. 

'191)  thrown  over. 

438.  Eggs  a  la  Reine. — Prepare  twelve  eggs  as  for  the  above  (No. 
437),  cook  them  for  two  minutes.     Make  a  garnishing  of  one  ounce  of 
cooked  chicken-breast,   one   finely    shred,  medium-sized  truffle,    and    six 
minced  mushrooms.     Moisten  with  half  a  pint  of  good  Allemande  sauce 
(No.  210),  heat  it  up  well,  but  do  not  let  it  boil;   then  pour  over  the  eggs 
and  serve  immediately. 

439.  Eggs'  a  la  Turqne.— Cook  twelve   eggs  the   same   as  for  No. 
437,  and  pour  over  them  six  chicken  livers,  tossed  gently  but  rapidly  in 
a  saucepan  on  a  brisk  fire  with  one   ounce  of  butter  for  three  minutes, 
and  then  with  a  spoon  remove  all  the  butter  from  the  saucepan.     Season 
with  a  pinch  of  salt,  and  half  a  pinch  of  white  pepper,  adding  half  a  glass- 
ful of  good  Madeira  wine.     Reduce  it  to  one  half,  then  add  one  gill  of  hot 
Madeira  sauce  (No.  185),  heat  up  a  little,  and  then  pour  the  sauce  over 
the  eggs  and  serve. 

440.  Eggs   a  PImperatrice. — Cook   twelve   eggs  exactly  as  in  No. 
437,  arranging  six  small  slices  of  pate-de-foie-gras,  one  on  top  of  each 
egg,  and  serving  very  hot. 


EGGS.  219 


441.  Eggs  a  la  Suisse. — Fry  twelve  eggs  as  for   No.  437;   after   cook- 
ing for  two  minutes,  cover  with  half  a  pint  of  hot  tomato  sauce  (No.  205), 
and  add  three   cooked   sausages,  cut  in   two,  also  a  little   grated  cheese, 
then  send  to  the  table. 

442.  EggS   a   la    CMpolata. — Prepare    twelve  eggs  as   for   No.  437, 
and  cover  them  with  a  pint   of  hot   Chipolata  garnishing   (No.  232),  and 
serve  very  hot. 

443.  Eggs  a  FAlsacienne. — Fry  twelve  eggs  as  for  No.  437,  only 
putting  them  on  a  long  dish.     Add   one   chopped  onion  to  four  ounces 
of  finely  minced  calf's  liver,  quickly  toss  them  on  a  brisk  fire   for  about 
eight  minutes,  then  pour  in  about  six  to  eight  drops  of  vinegar,  a  pinch 
of  salt,  and  a  little  pepper  to  season.     Garnish  both  ends  of  the  dish  with 
this,  then  serve. 

444.  EggS  a  1'Aurore. — Boil  twelve  eggs   until   hard,  then  let  them 
cool;    shell   them,  and   separate   the   yolks  from   the   whites,  putting  the 
former  into  a  mortar,  adding  one  ounce  of  fresh  butter,  a  pinch  of   salt, 
half  a  pinch  of  nutmeg,  the  same  of  ground  spice,  and  three  raw  egg  yolks; 
pound  all  well  together.     Mince  the  whites,  and  put  them   in  a  sautoire 
with  a  pint  of  well  reduced   bechamel   (No.  154),  cook  without  boiling, 
although  letting  them  attain  a  good  consistency ;   place  them  on  the   dish 
used  for  serving,  lay  the  pounded   yolks  on  top,  and  garnish  with  twelve 
square  sippets  of  bread  dipped  in  beaten  egg,  and  put  in  the  oven  to  brown 
for  about  four  minutes;    then  serve. 

445.  EggS  a  la  Polonaise. — Cut  twelve  hard-boiled  eggs  in  halves, 
separate  the  whites  from  the  yolks,  and  pound  the  latter  in  a  mortar,  add- 
ing about  one  ounce  of  butter,  a  pinch  of  salt,  half  a  pinch  of  ground  spice, 
a  saltspoonful  of  grated  nutmeg,  and  five  raw  yolks;  when  well  blended, 
without  any  lumps,  strew  half  a  tablespoonful  of  very  finely  chopped  parsley 
over,  and  add  the  whites  of  the  five  eggs  well  beaten.    Garnish  the  bottom 
of  a  baking-dish  with  this  preparation,  laying  it  in  about  a  finger  thick; 
also  fill  the  whites  with  a  part  of  it,  making  them  have  the  appearance  of 
whole  eggs.    Arrange  them  tastefully  on  top,  and  set  the  dish  in  the  oven; 
brown  slightly  for  about  five  minutes,  remove  it  from  the  oven,  lay  the 
dish  on  top  of  another,  wipe  the  sides  carefully,  and  serve  immediately. 

446.  EggS  a  la  Sauce  Robert. — Peel  two  medium-sized  onions,  and 
remove  the  hearts,  cut  them  in  slices  (the  hearts),  and  put  them  with  a 
tablespoonful  of  butter   in  a  saucepan  on  a  brisk  fire,  and  brown  them 
well.     Moisten   with  a  cupful  of  lean  broth,  season  with  a  pinch  of  salt 
and  half  a  pinch  of  pepper,  cook,  and  let  the  sauce  reduce  for  about  ten 
minutes.     When  ready  to   serve,  cut  eight   hard-boiled   eggs  into  slices, 
mix  them  in  the  preparation,  and  let  heat  together  without  boiling  for  two 
minutes;  finish  with  a  teaspoonful  of  diluted  mustard,  and  then  serve. 

447.  EggS  a  la  Bennett. — Cut  twelve  hard-boiled  eggs  lengthwise, 
remove  the  yolks,  and  place  them  in  a  bowl  with  two  ounces  of  good  but- 
ter, a  teaspoonful   of  anchovy  essence,  and  a  pinch  of  chopped   chives. 
Beat   well   together,  and   fill   the   whites   with  it,  besprinkle  with  bread- 
crumbs, and  pour  over  a  few  drops  of  clarified  butter;    put  them  in  the 


22O  THE    TABLE. 


oven  for  three  minutes  on  a  buttered  dish,  and  serve  with  half  a  pint  of 
hot  Madeira  sauce  (No.  185)  thrown  over. 

448.  EggS  a  la  Hyde. — Boil  six  fresh  eggs  for  seven  minutes,  then 
lay  them  in  coM  water  for  five  minutes  to  cool  them  off;    shell  them,  and 
put  them  on  a  plate.      Hash  fine  half  a  small  canful  of  mushrooms   with 
two  branches  of  parsley  and  one  medium-sized,  sound  shallot.      Put  in  a 
saucepan  on  the  hot  stove   one  ounce  of  good  butter,  and  when  melted 
add  the  prepared  mushrooms,  and  let  cook  rather  slowly  for  fifteen  min- 
utes, stirring  it  occasionally.     Add  half  a  pint  of  Madeira  sauce  (No.  185), 
season  with  a  pinch  of  salt  and  a  light  pinch  of  pepper,  then  cook  again 
slowly  for  ten  minutes.    Strain  the  whole  through  a  fine  sieve  into  another 
saucepan,  and  set  it  aside  to  keep  warm;  cut  the  six  hard-boiled  eggs  into 
halves,  remove  the  entire  yolks,  and  mash  them   Thoroughly   in  a  bowl, 
adding  half  an  ounce  of  good,  fresh  butter  and  half  a  pint  of  sweet  cream. 
Season  with  a  light  pinch  of  salt,  half  a  pinch  of  pepper,  and  half  a  tea- 
spoonful  of  grated  nutmeg;  mix  well  together,  and  with  this  fill  the  twelve 
pieces  of  egg-white.     Lay  them  on  a  lightly  buttered  dish,  pour  the  sauce 
over,  and  put  them  in  the  oven  for  eight  minutes  before  sending  to  the 
table. 

449.  EggS  a  la  Ducheese. — Place  a  quarter  of  a  pound  of  powdered 
sugar  in  a  saucepan,  adding  half  a  pint  of  water,  a  small  piece  of  lemon 
peel,  and  a  short  stick  of  cinnamon.      Boil  until  the  sugar  is  reduced  to  a 
syrup,  then  remove  the  lemon  peel  and  cinnamon,  and  add  half  a  teaspoon- 
ful  of  orange-flower  water.      Beat  together,  then  strain  twelve  egg  yolks 
with  a  pint  of  milk  or  cream,  add  this  to  the  syrup  with  a  very  little  salt, 
then  transfer  the  whole  to  a  silver  baking-dish,  place  it  on  the  hot  stove, 
and  let  cook  for  ten  minutes,  stirring  briskly,  and  when  it  forms  a  cream, 
squeeze  in  the  juice  of  a  fine,  sound  lemon;  remove  from  the  fire,  lay  the 
dish  on  another,  and  send  to  the  table. 

450.  Plain  Omelet. — Crack  into  a  bowl  twelve  fresh  eggs,  season  them 
with  a  pinch  of  salt  and  half  a  pinch  of  white  pepper,  beat  them  well  until 
the  whites  and  yolks  are   thoroughly   mixed,  or  for  fully   four   minutes. 
Place    in   a    No.   8    frying-pan    two   tablespoonfuls    of    clarified    butter; 
heat  it  well  on  the  hot  range,  and  when  it  crackles  pour  in  the  eggs)  and 
with  a  fork  stir  all  well  for  two  minutes,  then  let  rest  for  half  a  minute. 
Fold  up  with   the   fork — the   side   nearest   the  handle  first — to  the  centre 
of  the  omelet,  then  the  opposite  side,  so  that  both   sides   will  meet  right 
in  the  centre;  let  rest  for  half  a  minute  longer;  have  a  hot  dish  in  the  left 
hand,  take  hold  of  the  handle  of  the  pan  with  the  right,  bring  both  dish 
and  pan  to  a  triangular  shape,  and  with  a  rapid   movement  turn  the  pan 
right  over  the  centre  of  the  dish,  and  send  to  the  table.     (The  omelet 
should  be  made  on  a  very  brisk  range,  without  taking  the  lid  off  the  stove.) 

Should  the  pan  be  smaller  than  the  above-mentioned  No.  8  it  will 
require  three  minutes'  stirring,  one  minute  to  rest,  and  half  a  minute  to 
rest  after  having  been  folded. 

When  making  an  omelet  for  one  person,  for  instance,  use  three  fresh 
eggs,  seasoned  with  half  a  teaspoonful  of  salt,  and  half  a  saltspoonful  of 


EGGS.  221 

white  pepper.  Thoroughly  heat  in  a  small  frying-pan  half  a  teaspoonful 
of  clarified  butter;  after  sharply  beating  the  eggs  in  the  bowl,  pour  into 
the  pan,  and  gently  mix  for  one  minute  on  a  very  brisk  range,  let  rest  for 
a  quarter  of  a  minute,  fold  one  side  up,  rest  a  quarter  of  a  minute  more, 
then  turn  on  a  small  hot  dish,  and  serve. 

451.  Omelet  with  Fine  Herbs. — Break  twelve  fresh  eggs  into  a  bowl, 
add  a  pinch  of  finely  chopped  parsley,  half  a  pinch  of  chopped  tarragon, 
and  half  a  pinch  of  chives;  also,  if  desired,  half  a  cupful  of  sweet  cream. 
Beat  the  whole  thoroughly  without  stopping  for  four  minutes;    melt   one 
ounce  of  good  butter  in  a  frying-pan  on  the  hot  stove;  when  it  is  melted, 
and  begins  to  crackle,  pour  in  the  eggs,  and  mix  them  gently  with  a  fork, 
while   they  cook  for  three   minutes;  let  them  rest  for  one  minute,  then 
bring  the  sides  towards  the  centre,  turn  it  on  a  hot  dish,  and  serve. 

452.  Oyster  Omelet. — Blanch  eighteen  oysters  to  boiling-point  in  their 
own  water;  drain,  and  return  them  to  the  saucepan,  moistening  with  half 
a  pint  of  good   Allemande   (No.  210);    season   with   half  a  pinch  of  salt. 
Make  a   plain  omelet  with  twelve  eggs  as  for   No.  450,  bring  the   sides 
toward  the  centre,  and  fill  it  with  the  oyster  preparation.      Turn   it  on  a 
hot  dish,  pour  the  rest  of  the  sauce  around,  and  serve  very  hot. 

453.  Crawfish  Omelet. — Stew  twelve  crawfish  tails  in  a  sautoire  on  the 
hot  stove  with  half  an  ounce  of  butter,  letting  them  cook  for  five  minutes. 
Break  twelve   eggs   into  a  bowl,  add  half  a  cupful  of  sweet  cream,  and  a 
pinch  of  finely  chopped  parsley  ;  season  with  a  pinch  of  salt    and  half  a 
pinch  of  pepper,  then  sharply  beat  for  four  minutes.     Make  an  omelet 
as  in  No.  450,  fold  up   the  side  opposite  the   handle  of  the  pan,  place  the 
crawfish  right  in  the   centre,  fold  up   the  other  side,  turn  it  on  a  hot  dish, 
and  serve. 

454.  Lobster  Omelet. — Take  six  ounces  of  boiled   lobster  meat,  and 
cut  it  into  small  pieces  ;  put  them  into  a  sautoire  with  half  a  glassful  of 
white  wine   and  a  quarter  of  an  ounce  of  butter.     Moisten  with  a  quarter 
of  a  pint  of  strong,  hot  bechamel  (No.  154),  and  let  cook  for  five  minutes. 
Make   an  omelet  with  twelve  eggs  as  for  No.  450,  and  with  a  skimmer 
place  the  stewed  lobster  in  the  middle,  fold  the  opposite  side,  pour  in  the 
garnishing,  fold  the  other  side  up,  turn  it  on  a  hot  dish,  pour  the  sauce 
around  it,  and  serve. 

455.  Crab  Omelet. — Proceed  exactly  the  same  as  for  the  above  (No. 
454),  substituting  six  ounces  of  crab  meat  cut  into  small  pieces  for  the 
lobster. 

456.  Tomato  Omelet. — Break   twelve   fresh  eggs    in   a   bowl,  season 
them  with  a  pinch  of  salt  and  half  a  pinch  of  pepper,  and  beat  thoroughly 
for  four  minutes.      Place  two  ounces  of  butter  in  a  frying-pan  on  the  hot 
stove,  let  it  heat  well  without  browning,  then  pour  into  it  half  a  pint  of 
freshly  cooked  stewed  tomatoes,  suppressing  all  the  liquid.     Cook  for  two 
minutes,  then  throw  the  beaten  eggs  over,  and  with  a  fork  mix  the  whole 
gently  for  three  minutes;  let  rest  for  one   minute   longer.      Bring  up   the 
two  opposite  sides,  turn  it  carefully  on  a  hot  dish,  and  serve. 

457.  Tomato  Omelet  a  la  Proven^ale.— Peel  a  medium-sized,  sound 


222  THE    TABLE. 


onion,  then  chop  it  fine  ;  place  it  in  a  sautoire  on  the  hot  stove  with 
one  ounce  of  butter,  and  let  get  a  good  golden  color,  adding  half  a  pint 
of  stewed  tomatoes  (No.  1027),  or  two  good-sized,  peeled,  raw  toma- 
toes cut  into  small  slices,  a  crushed  clove  of  garlic,  and  season  (should 
the  tomatoes  be  fresh)  with  a  pinch  of  salt  and  half  a  pinch  of  pepper, 
adding  a  teaspoonful  of  chopped  parsley;  let  the  whole  cook  together  for 
ten  minutes;  then  proceed  as  for  the  tomato  omelet  (No.  456). 

458.  Asparagus-top  Omelet. — Put    a   quarter   of   a    bunch  of   boiled 
asparagus-tops  into  a  bowl,  pour  twelve  beaten  eggs  over,  season  with  a 
pinch  of  salt  and  half  a  pinch   of  pepper,  mix  lightly   again,  and  make  an 
omelet  exactly  as  for  No.  450. 

459.  Omelet,  With  Green  Peas. — Break  twelve  eggs  into  a  bowl,  add- 
ing half  a  pint   of  boiled  green  peas,  a  pinch  each  of  salt  and  pepper,  beat 
well  for  four  minutes,  and  make  into  an  omelet  as  for  No.  450. 

460.  Omelet  au  Cepes. — Fry  six  cepes,  cut  into  small  pieces,  in  half 
an  ounce  of  butter  for  two  minutes.      Beat  twelve  eggs  in  a  bowl,  season 
with  a  pinch  of  salt  and  half  a  pinch  of  pepper,  pour  them  over  the  cepes, 
and  make  an  omelet  as  for  No.  450. 

461.  Smoked  Beef  Omelet. — Fry  two  ounces  of  finely  mixed,  smoked 
beef  in  a  frying-pan,  with  half  an  ounce  of  butter,  add  twelve  well-beaten 
eggs,  and  make  an  omelet  as  for  No.  450. 

462.  Ham    Omelet. — Cut  about  two   ounces  of  lean  ham  into  small, 
square  pieces,  fry  them  for  two  minutes   with  an  ounce  of  butter  in  a  fry- 
ing-pan, and  throw  over  twelve  well  beaten  eggs;  with  this  make  an  ome- 
let as  for  No.  450. 

463.  Kidney  Omelet. — Stew  on  the  hot  stove  three  minced  kidneys, 
with  a  quarter  of  a  pint   of   Madeira  wine   sauce  (No.  185),  let  cook  for 
three  minutes.     Make  a  plain  omelet   with   twelve   eggs  as  for  No.  450, 
fold  the  opposite  side  up,  put  the  kidneys   in   the   centre,  fold   the   other 
side  up,  and  turn  on  a  dish,  and  pour  the  sauce  around  ;  then  serve. 

464.  Cliicken  Liver  Omelet. — The  same  as  for  the  above  (No.  463), 
substituting  six  minced  chicken  livers  for  the  kidneys. 

465.  Sausage    Omelet.— Skin  three  raw  sausages,  then  put  them  in  a 
saucepan  with  a  quarter  of  an  ounce  of  butter  ;  set  it  on  the  hot  fire  for 
five  minutes,  and  stir  well  until  they  cook.     Make  a  plain  omelet  with 
twelve  eggs,  as  for  No.  450,  fold  the  opposite  side,  lay  the  sausages   in 
the  centre,  fold  the  other  side  up,  and  serve  with  a  quarter  of  a  pint  of 
hot  Madeira  sauce  (No.  185),  poured  around  the  omelet. 

466.  Omelet  Bonne  Femme. — Cut  one  ounce  of  salt  pork  into  small 
square  pieces,  also  two  tablespoonfuls  of  crust  from  off  a  fresh  loaf  of 
bread  cut  the  same  way  ;  fry  them  together  in  a  frying-pan  with  an  ounce 
of  butter  for  about  two  minutes,  adding  a  boiled  potato  cut  into  small 
squares,  a  pinch  of  chopped   parsley,  half  a  pinch  of  chopped  chives,  half 
a  pinch  of  salt,  and   the  same   quantity  of  pepper.      Beat  twelve  eggs  for 
four  minutes  in  a  bowl,  pour  them   into  the  pan,  and   make  an  omelet  as 
for  No.  450  ;  turn  on  a  hot  dish,  and  serve. 

467.  Omelet  Raspail. — Chop  one  raw  onion   very  fine,  and  put  it  in 


EGGS. 


223 


a  saucepan  with  an  ounce  of  butter.  Take  one  ounce  of  small  squares  of 
salt  pork,  cook  them  slightly,  adding  an  ounce  of  scraps  of  very  finely 
minced,  cooked  roast  beef,  the  same  of  ham,  two  finely  chopped  mush- 
rooms, and  a  pinch  of  chopped  parsley.  Stir  in  well  a  tablespoonful  of 
tomato  sauce  (No.  205)  and  a  tablespoonful  of  grated  bread-crumbs;  season 
with  a  pinch  of  pepper  and  the  third  of  a  pinch  of  salt.  Make  a  plain 
omelet  with  twelve  eggs  as  for  No.  450,  fold  up  the  opposite  side,  fill  it 
with  the  preparation,  fold  the  other  side  up,  turn  it  on  a  hot  dish,  and 
serve. 

468.  Sardine  Omelet, — Thoroughly  skin  eight  fine  sardines,  place   six 
of  them  in  a  frying-pan  with  an   ounce  of  butter,  cook  for  two   minutes. 
Beat  well   twelve  eggs   in  a  bowl.     Season  with  one  pinch  of  salt  and 
half  a  pinch  of  pepper,  add  them  to  the  sardines  in  the  pan;  make  an  ome- 
let as  in  No.  450,  fold  the  opposite  end  up,  place  the  two  remaining  sar- 
dines right  in  the  centre,  fold  the  other  end  up,  turn  it  on  a  hot  dish,  and 
send  to  the  table. 

469.  Cheese  Omelet. — -Put  one  ounce  of  butter  in  a  frying-pan,  heat 
it  on  the  hot  stove.      Break  twelve  eggs  into  a  bowl,  beat  them  thoroughly 
for  four  minutes,  adding  two  tablespoonfuls  of  grated  Swiss  cheese,  half  a 
pinch  of  salt,  and  half  a  pinch  of  pepper.      Pour  the  whole  into  the  frying- 
pan,  and   make  an   omelet  as   for   No.  450;  turn   it  on   a   hot   dish,    and 
besprinkle  the  top  lightly  with  a  very  little  Parmesan  cheese;  place  in  the 
oven  for  two  seconds,  then  serve. 

470.  Omelet    Regence. — Make    an   omelet    with    twelve    eggs   as  for 
No.  450,  and  when  nearly  cooked,  fold   up   the  opposite  side,  then  fill  the 
centre  with  a  quarter  of  a  pint  of  hot  Regence  garnishing  (No.  434),  fold 
the  other  side   up  ;    turn  on  a  hot   dish,  pour   the    sauce   around,  and 
serve  hot. 

471.  Omelet  a  la  Vanderbilt. — Take  two  fine,  sound,  green  peppers, 
plunge  them  into  hot  fat  for   half  a  minute,  then   take  them  up  and  lay 
them  on  a  dry  cloth;  skin  them  neatly,  remove  all  the  seeds  from  the 
insides,  and  when  emptied  cut  them  into  small   slices.      Put  these   into  a 
saucepan  on  the   hot  stove   with  two   medium-sized  fresh,  sound,  sliced 
tomatoes,   twelve  nicely   shelled    shrimps,   and    three    tablespoonfuls    of 
Madeira  wine  sauce  (No.  185),  then  season  with  half  a  pinch  of  salt  and  a 
third  of  a  pinch  of  pepper;  cook  slowly  for  fifteen  minutes.     Break  twelve 
fresh  eggs  into  a  bowl,  season  them  with  half  a  pinch  of  salt  and  a  third 
of  a  pinch  of  pepper,  and  beat  well  for  five  minutes.      Put  two   ounces  of 
good  butter  in  a  frying-pan,  place  it  on  the  hot  stove,  and  when  the  butter 
is    melted    drop   in  the  eggs,  and   with    a  spoon   or  fork  mix  briskly  for 
two  minutes.     Fold  the  opposite  side  up  with  a  skimmer,  lift  up  the  thick 
part  of  the  prepared  sauce,  and  place    it  in  the  centre  of  the  omelet, 
fold  the  other  side  either  with  a  knife  or  fork,  and  let  it  cook  for  two 
minutes  longer,  then  turn  on  a  hot  dish;  pour  the  rest  of  the  sauce  in 
the  saucepan  around  the  omelet,  and  send  to  the  table  very  hot. 

472.  Omelet    a    PEspagnole. — Put    in   a   stewpan    on    the    stove    one 
finely  shred  onion,   one  ounce  of  butter,  a  chopped  green  pepper,   six 

\ 


224  THE    TABLE. 


minced  mushrooms,  and  one  large,  finely  cut-up  tomato;  season  with 
half  a  pinch  of  pepper  and  one  pinch  of  salt,  adding  a  spoonful  of  tomato 
sauce  (No.  205);  let  cook  for  fifteen  minutes.  Make  a  plain  omelet  with 
twelve  eggs,  as  for  No.  450,  fold  the  opposite  side,  and  put  more  than  half 
of  the  stew  inside  of  it,  say  three-quarters;  fold  the  other  side  up,  and 
turn  it  on  a  long  dish,  then  pour  the  rest  of  the  sauce  around,  and  serve. 

473.  Omelet  Mexicaine. — Have  a  pint  of  veloute  sauce  (No.  152)  in  a 
saucepan,  place  it  on  a  moderate   fire,  add   a  piece  of  lobster  butter  (No. 
149)   about  the  size  of  an   egg,  twenty-four  shelled  and  cooked   shrimps, 
and  season  with  half  a  pinch  of  salt  and  a  very   little   pepper.     Let  cook 
for  three  minutes,  stirring  it  lightly,  then  add  half  of  a  good-sized,  empty 
and  peeled  green  pepper,  finely  hashed;  cook  for  two  minutes  longer,  then 
let  rest  on  the  corner  of  the  stove.     Make  an  omelet  with  twelve  eggs,  as 
for  No.  450,  fold  up  the  opposite  side,  pour  half  of  the  preparation  in  the 
centre,  fold  the  other  end  up,  turn  the  omelet  on  a  hot  dish,  and  garnish 
both  sides  with  the  rest  of  the  shrimps,  pouring  the   balance  around  the 
dish;  then  send  to  the  table. 

474.  Omelet  Soufflee,  for  Six  Persons.— Have  a  deep,  cold,  silver 
dish    ready,  fifteen  inches   long  by  eleven  wide.      Put  into  a  vessel  four 
ounces  of  powdered   sugar.      Break   twelve   fresh  eggs,  drop   the   whites 
into  a  copper  basin,  and   the   yolks  of  five  into  the  vessel  containing  the 
sugar,  reserving  the  other  seven  yolks  for  other  purposes.     Add   to  the 
vessel  containing  the   sugar  and    yolks    a  light    teaspoonful    of   vanilla 
essence:  now  with  the  wooden  spatula,  begin  to  beat   the   yolks  with  the 
sugar  as  briskly  as   you   possibly   can    for   fifteen  minutes.      Lay  it  aside. 
Then  with  the  aid  of  a  pastry  wire-whip,  beat  up  to  a  very  stiff  froth  the 
twelve  egg  whites  in  the   copper  basin,  which  will  take  from  twelve  to 
fifteen   minutes.     Remove   the   pastry   wire-whip;  take  a  skimmer  in  the 
right  hand,   and   with   the    left   take   hold   of  the   vessel   containing    the 
preparation    of    the     yolks    and    sugar.      Gradually    pour    it  over    the 
whites,  and  with   the   skimmer    gently   mix  the   whole   together  for  two 
minutes.     The  preparation  will  now  be  of  a  light,  firm  consistency.   Now, 
with  the  aid  again  of  the  skimmer,  take   up  the   preparation  and  drop  it 
down  in  the  centre   of  the  cold  dish,  ready  as   above   mentioned,  taking 
special  care   to   pile   it  as   high    as   possible,  so  as  to  have  it  of  a  perfect 
dome-shape;  a  few  incisions  can  be  made  all  around,  according  to  taste; 
immediately   place   it   in  a  moderate   oven  to  bake   for   fifteen    minutes. 
Take    it    out  of   the    oven,  and,    in    order    to   avoid    burning    or    soiling 
the  table-cloth,  lay  the  dish   containing  the  omelet   on  another  cold  one, 
liberally   sprinkle  powdered   sugar  over  it,  and  immediately  send  to  the 
table. 

N.  B. — Special  care  should  be  taken  when  piling  the  preparation  into 
the  cold,  silver  dish;  and  the  making  of  the  incisions  should  be  done  as 
rapidly  as  possible,  so  that  success  will  be  certain.  When  desired,  the 
vanilla  essence  can  be  substituted  with  the  same  quantity  of  orange- 
flower  water. 

475.  Sweet  Omelet.— Beat  and    sweeten  with  one    ounce    of    sugar 


BEEF.  225 


twelve  eggs;  make  an  omelet  as  for  No.  450,  using  one  ounce  of  fresh 
butter;  turn  it  on  a  dish,  and  dredge  another  ounce  of  sugar  over,  then 
glaze  it  with  a  hot  shovel  or  salamander,  and  serve  very  warm. 

476.  Omelet  ail  Kirscllj  or  Rum. — Make  a  sweet  omelet  with  twelve 
eggs  as  for  the  above  (No.  475);  when  completed  and  glazed,  throw  around 
it  a  glassful  of  kirsch,  and  set  the  omelet  on  fire;  serve  it  while  burning. 
Rum  omelet  is    prepared  exactly  the    same   way,  substituting    rum    for 
kirsch. 

477.  Omelet     Celestine. — Pulverize   six  macaroons,   put    them    in  a 
bowl,  adding  three  tablespoonfuls  of  apple  jelly  (No.  1327)  and  one  spoon- 
ful of  whipped  cream  (No.  1254);  mix  well  with    the    spatula.     Make  a 
sweet  omelet  as  for  No.  475,  with  twelve  eggs;  fold  the  opposite  side  up, 
pour  the  mixture  into  the  centre,  fold  the  other  end  up,  turn   it   on  a  hot 
dish,  and  sprinkle   the   top  with  three  tablespoonfuls   of  powdered  sugar; 
glaze  the  omelet  with  a  hot   shovel   or  salamander,  and   decorate  it  with 
three  lady-fingers  (No.  1231)  cut  in  two,  also  a  cupful  of  whipped  cream 
(No.  1254),  the  latter  poured  into   a  paper-funnel,  and   piped   over   in  any 
design  the  fancy  may  dictate. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


BKKK. 


478.  Braised  Beef  k  la  Morlaisienne.— Procure  a  rump-piece  of  beef 
weighing  three  pounds,  lard  it  with  four  large  pieces  of  salt  pork,  season- 
ed with  a  pinch  of  chopped   parsley   and  a  crushed  garlic.     Lay  the  beef 
in  a  saucepan,  with  pieces  of  salt  pork  or  fat  at  the  bottom,  add  one  sliced 
onion,  the  round  slices  of  one  carrot,  one   sprig  of  thyme,  and  a  bay-leaf  ; 
season  with  a  pinch  of  'salt  and   half  a  pinch  of  pepper,  then  cover,  and 
brown  it  well  on  both  sides  for  ten  minutes.      Moisten   with  half  a  pint  of 
white  broth  (No.  99)  and   half  a  pint   of  Espagnole  sauce  (No.  151),  then 
cook  for  one  hour.     When  finished,  lay  it  on  a  dish,  garnishing  with  six 
stuffed  cabbages  (No.  919).     Skim  off  the  fat,  strain  the  gravy,  and   pour 
the  sauce  over,  or  else  serve  it  in  a  separate  sauce-bowl. 

479.  Braised  Beef  a   la  Mode. — Lard   and   prepare  a  piece    of   beef 
weighing  three   pounds  as  for  the  above  (No.  478).      Let  it  marinate  for 
twelve  hours  in  the  juice  of  half  a  lemon,  with  one  good  pinch  of  salt,  the 
same  quantity  of  pepper,  one   sprig  of  thyme,  two  bay-leaves,  and  half  a 
bunch  of  parsley-roots.      Put  the  meat  in  a  saucepan  with   half  an  ounce 
of  butter,  and  let  both  sides  brown  well  for  ten  minutes;   take  it  out  and 
lay  it  on  a  dish,  then  add  to  the  gravy   about  two    tablespoonfuls  of  flour, 
stirring  it  well,  and   moisten   with   one   quart  of  broth  (No.  99),  mingling 

15 


226  THE    TABLE. 


it  carefully  while  the  sauce  is  boiling.  Replace  the  beef  in  the  sauce- 
pan with  two  sliced  carrots  and  twelve  small  glazed  onions  (No.  972), 
and  cook  for  one  hour,  adding  a  strong  bouquet  (No.  254),  a  glassful  of 
claret  wine,  if  desired,  and  a  little  crushed  garlic,  also  half  a  pinch  of 
salt,  and  the  third  of  a  pinch  of  pepper.  Serve  on  a  hot  dish,  skim  the 
fat  off  the  gravy,  straining  it  over.  Arrange  the  carrots  and  onions 
in  clusters  around  the  dish,  and  serve. 

All  braised  beef  to  be  prepared  exactly  the  same,  only  adding  different 
garnishings. 

480.  Braised  Beef  a  la  Proyidence. — Braise  a  piece  of  beef  of  three 
pounds,  as  for  No.  479,  adding  a  quarter  of  a  cooked  cauliflower,  half  a 
cupful  of  flageolet-beans,  and  a  cupful  of  cooked  carrots  cut  with  a 
vegetable-scoop  five  minutes  before  serving.  Place  the  vegetables  with 
the  skimmed  gravy  in  a  pan,  reduce  for  five  minutes.  Dress  the  beef  on  a 
hot  dish,  arrange  the  vegetables  in  four  heaps,  one  at  each  end  of  the  dish 
and  one  on  each  side  of  it.  Pour  the  gravy  over  the  beef,  and  serve. 

481.  Braised  Beef  a  POrsini. — Braise  a  piece  of  beef  as  for  No.  479, 
serve  it  on  a  dish  garnished  with  rice,  prepared  as  follows  :  with  some 
cold  risotto  (No.  1017)  form  six  balls  the  size  of  an  egg  ;  roll  them  in 
bread  crumbs,  then  dip  them  in  beaten  eggs,  lard  them  with  half-inch 
slices  of  cooked,  smoked  tongue,  and  fry  in  hot  fat  for  three  minutes. 
Serve  these  round  the  beef,  with  its  own  gravy  well  skimmed  and  strained 
over. 

482.  Braised  Beef  a  la  Flainande.— Prepare  the  beef  as  for  No.  479, 
and  serve  it  decorated  with  clusters  of  a  quarter  of  a  cooked,  red  cabbage, 
two  cooked  carrots,  and   two   turnips,  all  sliced.     (Red   cabbage,  carrots, 
and  turnips  should  always  be  cooked  separately). 

483.  Braised  Beef  en  Daube. — Add   to  a  piece  of  braised  beef,  as  for 
No.  479,  one  ounce  of  salt  pork  cut   into   small   square  pieces,  the   round 
slices  of  two  carrots,  and  twelve  glazed  onions  (No.  972),  also  one  cut-up 
turnip.      Put  all  these   ingredients   in   the   saucepan  with  the  beef,  three- 
quarters  of  an  hour  before  serving. 

484.  Braised  Beef  a  la  Bignon.— Braise  a  piece   of  beef  as   for  No. 
479.     Take  six  large  potatoes  and  pare    them  as -round  as  possible,  scoop 
out  the  insides  with  a   Parisian   potato-spoon,  being  careful  not   to  break 
them,    parboil   them  slightly  for  three  minutes  on  a  quick  fire,  and   then 
fill  them  with  any  kind  of  forcemeat   handy  ;   place  them  in  the  oven  with 
two  tablespoonfuls  of  clarified   butter,  and  bake  well  for  twenty  minutes. 
Serve  them  around  the  beef,  three  on  each  side  of  the  dish. 

485.  Braised  Beef,  Eussian  Sauce.— Cook  a  piece  of  braised  beef  as 
for  No.  479,  and  serve  it  with  a  little  of  the   gravy  on  the  dish,  and  half  a 
pint  of  Russian  sauce  (No.  211)  separate. 

486.  Smoked  Beef  a  la  Creme. — Take  one  pound  of  very  finely  minced 
smoked  beef,  put  it  in  a  stewpan  with   half  an  ounce  of  butter,  cook  for 
two  minutes,  and  moisten  slightly  with  half  a  cupful  of  cream,  adding  two 
tablespoonfuls  of  bechamel  (No.  154),  and  serve  as  soon  as  it  boils.     (Do 
not  salt  it). 


BEEF.  227 

487.  Beefsteak  Pie  al'Anglaise. — Slice  two  pounds  of  lean  beef  in  half- 
inch-square  slices,  add  two  sliced  onions,  and  stew  together  in  a  sauce- 

-pan  with  one  ounce  of  butter  for  ten  minutes,  stir  in  two  tablespoonfuls 
of  flour,  and  mix  well;  moisten  with  one  quart  of  water  or  white  broth  (No. 
99),  still  stirring.  Season  with  a  pinch  each  of  salt  and  pepper,  and  add  a 
bouquet  (No.  254)  ;  let  cook  for  twenty  minutes,  take  out  the  bouquet, 
and  fill  a  deep  dish  with  the  above  preparation.  Cut  two  hard-boiled  eggs 
in  slices,  and  lay  them  on  top,  cover  with  pie-crust  (No.  1077),  glaze  the 
surface  with  egg  yolk,  and  bake  a  light  brown  color  for  about  eight  min- 
utes in  the  oven;  then  serve. 

488.  Beefsteak  Pie  a  PAme'ricaine.— Proceed  the  same  as  for  No. 
487,  but  lising  in  place  of  the  eggs   one  pint   of  potatoes  cut  with  a  vege- 
table-scoop, also  one  ounce  of  lard,  cut  in  small  pieces,  and  cooking  them 
with  the  beef  the  same  length  of  time. 

489.  Corned    Beef  with  Spinach. — Take   three   pounds  of  rump    or 
brisket  of  corned  beef,  and  put  it  into  a  saucepan,  covering   it  with  fresh 
water;  boil  briskly  for  an  hour  and  a  half,  and   serve  w'th  boiled   spinacfy 
a  1'Anglaise  (No.  940). 

490.  Corned  Beef  with  Kale-sprouts. — The   same   as  for  the  above, 
only  adding  two  quarts   of  kale-sprouts,  half  an  hour  before   the  beef  is 
cooked,  then  arrange   the   cooked   kale-sprouts   on  a  dish,    and   put    the 
corned  beef  over,  and  serve. 

491.  Sirloin  Steak,  or  Entrecote  a  la  Bordelaise. — Procure  two  sirloin 
steaks  of  one  pound  each  ;  season   them  with  one   pinch  of  salt  and  half  a 
pinch  of  pepper.      Baste  on  both  sides  with  half  a  tablespoonful  of  oil,  and 
put  them  on  a  broiler  over  a  bright  charcoal   fire  ;  broil  them  for  six  min- 
utes on  each  side,  and   then  place   them  on  a  hot   serving-dish.      Pour  a 
pint  of  Bordelaise  sauce  (No.  186)  over  the   steaks,  being  careful  to  have 
the  rounds  of  marrow  on  top  of  the  steaks  unbroken,  and  serve  very  hot. 
(Broiled  sirloin  steaks  are  all   to  be   prepared   as   above,  only   adding  dif- 
ferent sauces  or  garnishings). 

492.  Sirloin  Steak  a  la  Bearnaise. — Prepare    and   broil  two   sirloin 
steaks  as  for  No.  491,  and  when  cooked,  pour  over  half  a  pint  of  Bearnaise 
sauce  (No.  166),  and  serve. 

498.  Sirloin  Steak  a  la  Moelle.— Broil  two  sirloin  steaks  as  for  No. 
491,  take  half  a  pint  of  Madeira  sauce  (No.  185),  and  to  it  add  six  drops- 
of  tarragon- vinegar,  also  the  marrow  of  one  marrow-bone  cut  in  round 
slices.  Boil  once  only,  then  pour  the  sauce  over  the  steaks,  and  serve 
very  hot. 

494.  Sirloin  Steak  Larded  a  la  Duchesse. — Procure  a  piece  of  four 
pounds  of  tender  sirloin,  pare  and  trim  it  nicely,  taking  out  the  bones; 
lard  it  over  the  top  with  a  small  larding-needle,  and  season  with  half  a 
pinch  of  salt  and  a  third  of  a  pinch  of  pepper.  Line  a  baking-dish  with 
some  pork-skin,  one  medium-sized,  sliced  carrot,  half  a  bunch  of  well- 
cleaned  and  pared  parsley-roots,  one  peeled,  sound,  sliced  onion,  one  sprig 
of  thyme,  and  a  bay-leaf.  Place  the  sirloin  on  top,  and  put  it  in  the  oven 
to  roast  for  thirty  minutes.  Take  from  out  the  oven,  dress  on  a  hot  dish, 


228  THE    TABLE. 


leave  it  at  the  oven  door  ;  add  half  a  pint  of  white  broth  (No.  99)  or  con- 
somm£  (No.  100)  to  the  gravy,  boil  it  for  two  minutes,  skim  the  fat  off, 
strain  the  gravy  into  a  sauce-bowl,  and  serve  separate. 

195.  Sirloin  Steaks  a  la  Parisienne.— Broil  two  sirloin  steaks  as  for 
No.  491,  and  serve  surrounded  with  one  pint  of  cooked  Parisian  potatoes 
(No.  986),  and  half  a  gill  of  maitre  d'hotel  butter  (No.  145). 

496.  Sirloin  Steaks  auxCepes. — Lay   two   broiled  sirloin   steaks,  as 
for   No.   491,   on  a  hot  dish  ;  cut    six  medium-sized   cepes   into   quarter 
pieces,  put  them  in  a  frying-pan  with  one  tablespoonful  of  oil,  and  fry  for 
two  minutes  with  one  finely  chopped   shallot   and  a  quarter  of  a  clove  of 
crushed  garlic.      Add   these  -ingredients   to   half  a  pint  of   Madeira  sauce 
(No.  185),  and   boil  for  two   minutes   longer,  then  pour  over  the   steaks, 
besprinkle  with  a  teaspoonful  of  chopped  parsley,  and  serve. 

497.  Sirloin  Steak,  with  Green  Peppers. — Dish  two  broiled  sirloin 
steaks  (No.  491),  and  pour  over  them  a  sauce  made  as  follows  :  empty 
three  green  peppers,  mince  them   very  fine,  suppressing  the  seeds,  and 
put  them  in  a  stewpan  with  a  tablespoonful  of  oil.      Cook  for  about  three 
minutes,  moistening  with   half    a  pint  of  Madeira  sauce  (No.  185)  ;  cook 
for  five  minutes  longer,  then  pour  the  sauce  over  the  steaks,  and  serve. 

498.  Sirloin  Pique  a  la  Bordelaise.— Proceed  the  same  as  for  No.  491, 
adding  a  pint  of  Bordelaise  sauce  (No.  186)  separately. 

499.  Sirloin  Pique,  Marrow  sauce. — The  same  as  for  No.  491,  only 

serving  with  a  pint  of  hot  marrow  garnishing  (No.  244)  separately. 

600.  Minced  Beef  a  la  Pro yen<»ale. — Cut  into  small  slices  a  piece  of 
beef  weighing  one  pound  and  a  half,  put  them  in  a  saucepan  with  two 
tablespoonfuls  of  oil  and  two  medium-sized,  chopped  onions;  brown  them 
together  for  five  minutes,  then  add  two  tablespoonfuls  of  flour,  and  cover 
with  a  pint  and  a  half  of  white  broth  (No.  99).  Stir. well  and  put  in  two 
cut-up  tomatoes,  two  crushed  cloves  of  garlic,  and  six  finely  shred  mush- 
rooms ;  season  with  a  good  pinch  of  salt  and  a  pinch  of  pepper;  place  the 
lid  on  the  pan.  Let  cook  for  twenty  minutes,  then  dress  on  a  hot  dish. 
Arrange  six  heart-shaped  croutons  (No.  133)  around  the  dish,  and  serve. 

501.  Minced  Beef  il la  Portugaise. — The  same  as  for  the  above,  only 
leaving  out  the  mushrooms,  and  garnishing  with  six  timbales  prepared  as 
follows  :  thoroughly  clean  the  interiors  of   six  small  timbale-molds,  then 
butter  them  well  inside.      Fill  them  up  half  their  height  with  hot,  boiled 
rice,  well   pressed  down,  so  that  when  unmolding  they  will  hold  perfectly 
firm.     Place  them  in  the  hot  oven  for  two  minutes.     Unmold  and  arrange 
them  around  the  dish   at  equal  distances  ;  dress  six  small,  hot,  roasted 
tomatoes  (No.  1028),  one  on  top  of  each  column  of  rice,  and  then  serve. 

502.  Minced  Beef  a  la  Catalan. — Proceed  as  for  No.  500,  browning  the 
meat  in  oil,  and  adding  two  very  finely  chopped  shallots,  one  onion,  and 
a  green  pepper  cut  into  pieces.     When  well  browned,  after  five  minutes, 
put  in  a  pint  of  Espagnole  sauce  (No.  151),  half  a   pinch   of   salt,  and   the 
same  of  pepper.      Cook  again  for   fifteen   minutes  and  serve,  with  a  tea- 
.spoonful  of  chopped  parsley  strewn  over. 

503.  Broiled  Tenderloin  Of  Beef. — Procure  two  and  a  half  pounds  of 


BEEF.  229 

tenderloin  of  beef;  pare,  cut  it  into  three  equal  parts,  flatten  a  little,  then 
place  them  on  a  dish,  and  besprinkle  with  a  pinch  of  salt,  and  the  same  of 
pepper.  Baste  them  with  one  teaspoonful  of  sweet  oil;  roll  them  well', 
and  put  them  on  the  broiler  on  a  moderate  fire ;  let  cook  for  five  minutes 
on  each  side;  then  place  them  on  a  hot  dish,  and  use  any  kind  of  sauce  or 
garnishing  desired. 

All  broiled  tenderloins  are  prepared  the  same  way. 

504.  Broiled  Tenderloin  a  la  Cheron. — Broil  three  tenderloin  steaks, 
as  for  No.  503;  lay  them  on  a  dish  on  the  top  of  a  gill  of  hot  Bearnaise 
sauce  (No.  166),  place  on  each  steak  one  hot  artichoke-bottom  filled  with 
hot  Macedoine  (No.  1032),  pour  just  a  little  meat-glaze  (No.  141)  over,  and 
serve. 

505.  Tenderloin  a  la  Nivernaise. — Broil    three  tenderloin  steaks,  as 
for  No.  503;  put  them  on  a  hot  dish,  with   half  a   pint  of  garnishing  of 
mushroom  sauce  (No.    230);  lay  six  poached  eggs  (No.  404)  on  top,  arid 
serve. 

506.  Tenderloin  a  la  Florentin. — Prepare    three   fillets   the   same  as 
for  No.  503;  pour  a  gill  of  hot  Madeira  sauce  (No.  185)  over  the  steaks, 
and    garnish    with    three    hot  artichokes    a,   la    Florentin  (No.    903),  and 
serve. 

507.  Tenderloin  ji  la  Trianon. — Broil  three  fillets,  as  for  No.  503;  pour 
half  a  pint  of  Bearnaise  sauce  (No.  166)  over,  and  garnish  with  four  slices 
of  truffles  on  each;  also  a  little  meat-glaze  (No.  141),  and  serve. 

508.  Broiled  Tenderloin  aux  Gourmets. — Have  three  tenderloin 
steaks  prepared  as  for  No.  503;  when  taken  from  the   broiler,  place  them 
on  a  warm  dish,  and  have  already  prepared  the  following  garnishing:  put 
in  a  saucepan  one  pint  of  Madeira  sauce  (No.  185);  add  to  it  two  truffles 
cut    into   square    pieces,   four    mushrooms,   an   artichoke-bottom,  and    a 
small  blanched  sweetbread,  either  from  the  throat  or  heart,  all  well  mincetl 
together.     Cook  for  ten   minutes;  then  pour  this   over  the  hot  serving- 
dish.     Dress  the  fillets  over,  and  serve. 

509.  Millions  Filets   k  la  Pompadour.— After    procuring  two  and  a 
half  pounds  of  fine,  tender  fillet  of  beef,  pare  it  nicely  all  around;  then 
cut  it  into  six  equal,  small  fillets.    Flatten  them  slightly  and  equally.    Place 
on  a  dish,  season  with  a  pinch  of  salt  and  half  a  pinch   of  pepper,  evenly 
divided.    Place  them  in  a  pan  on  the  hot  range,  with  half  a  gill  of  clarified 
butter,  and  cook  them  for  four  minutes  on  each  side.      Prepare  a  pint  of 
Bearnaise    sauce,   as    in    No.  166.      Dress    three-quarters  of  it  on  a  hot 
dish  (reserving  the  other   quarter  for   further  action).      Lay  six  round- 
shaped  pieces  of  bread-croutons,  lightly  fried   in   butter,  over  the  Bear- 
naise sauce;  dress  the  six  fillets,  one  on  top  of  each  crouton;  arrange  then 
six  warm  artichoke-bottoms  right  in  the  centre  of  the  fillets.      Fill   up  the 
artichokes  with  a  tablespoonful  of  hot  Jardiniere  (No.  1033).   Evenly  divide 
the  remaining  quarter  of  a  pint  of  hot  Bearnaise  sauce  over  the  Jardiniere. 
Cut  into  six  even  slices  one  good-sized,  sound  truffle;  place  one  slice  on 
the  top  of  each,  right  in  the  centre  of  the  Bearnaise  sauce,  and  send  to  the 
table  as  hot  as  possible. 


230 


THE    TABLE. 


510.  Mignons  Filets  &  la  Moelle. — Prepare  and  fry  six  small  fillets  as 
for  the  above  (No.  509)  for  three   minutes  on   both   sides;  lay  them  on  a 
dish,  adding  one  pint  of  hot  Madeira  sauce   (No.  185)  with   six  drops  of 
tarragon-vinegar  and  eighteen  round  slices  of  marrow.      Let  boil  once  only; 
then   pour  the   sauce  around   the  dish,  dressing   the   marrow   on   top  of 
the  fillet,  and  serve. 

511.  Mignons  Filets,  Marinated,  Russian  Sauce. — Trim  nicely  and 
lard  six  fillets  of  beef — tail  ends   weighing  each   a  quarter  of  a  pound — 
steep  them  in  a  cooked  marinade  (No.  139)  for  twelve  hours;   then  drain, 
and  cook  them  in  a  sautoire,  with  one  ounce  of  clarified  butter,  for  three 
minutes  on  each  side,  and  serve  with  one  pint  of   Russian  sauce  (No.  211) 
on  the  dish,  and  the  fillets  on  top. 

512.  Misriions  Filets  a  la  Bernard!. — Prepare  six  small  fillets,  as 
directed  for  No.  509;  cook  them  for  three  minutes  on  each  side;  then  lay 
tne"m  on  a  dish  and  pour  over  half  a  pint  of  hot  Madeira  sauce  (No.   185). 
Serve  with  six  small  croustades  (No.  264),  garnished  with  Macedoine  (No. 
1032),  and  six  large  game  quenelles  (No.  228). 

513.  Mignons  Filets  a  la  Bohemienne. — Lay  on  a  dish  six  small  fillets 
prepared  the  same  as   for   No.  509.      Pour  over  them   half  a  pint  of  hot 
Madeira  sauce  (No.  185).      Make  six  small  croustades  (No.  264),  fill  them 
with  a  cooked  macaroni  £   la  creme  (No.  954)  cut   into  small  pieces;  also 
two  tablespoonfuls  of  grated  cheese.     Cover  them  with  a  round  slice  of 
cooked  smoked  tongue,  and  garnish  the  steaks  with  these. 

514.  Mignons   Filets  a  la  Parisifnne. — Pare  nicely  six  small  fillets; 
cook  three   minutes,  as  directed   in  No.  509;  put  half  a  pint  of  Madeira 
sauce  (No.  185)  in  a  saucepan,  with  two  truffles  and  six  mushrooms,  all 
cut  in  slices.     Let  cook  for  ten  minutes.     Nicely  arrange  six  small >  round 
croutons  on  the  hot  dish;  dress  the  fillets  over  them,  and  pour  the  sauce 
around,  but  not  over  them;  then  serve. 

515.  Mignons    Filets   aux   Pommes-de-terre  Parisiennes. — When 
cooked    the  same  as  the  above,  for  three  minutes,  pour  over  the  fillets 
placed  on  a   dish  half  a  gill  of    good    maitre    d'hotel    butter   (No.    145) 
thickened  with  some  meat-glaze  (No.  141),  and  garnish  with  half  a  pint  of 
Parisian  potatoes  (No.  986.) 

51{>.  Tenderloin  Pique  a  la  DucheSSC. — Procure  four  pounds  of  ten- 
derloin; pare  it  well,  and  lard  it,  using  a  fine  needle.  Line  the  bottom  of 
a  roasting-pan  with  some  pork-skin,  one  sliced  onion,  one  sliced  carrot, 
and  half  a  bunch  of  well-washed  parsley-roots.  Place  the  tenderloin  on 
top;  add  a  pinch  of  salt,  and  roast  it  in  a  brisk  oven  for  thirty-five  min- 
utes, basting  it  occasionally  with  its  own  juice.  Dish  it  up,  skim  the  fat 
off  the  gravy,  then  strain  it  over  the  fillet,  and  pour  half  a  pint  of  good 
Madeira  sauce  (No.  185)  over,  and  garnish  with  six  potatoes  Duchesse 
(No.  1006). 

517.  Tenderloin  Pique  a  la  Portugaise.— Roast  four  pounds  of 
tenderloin  as  in  No.  516,  lay  it  on  a  hot  dish,  arrange  six  stuffed  tomatoes 
(No.  1023)  around  the  tenderloin  at  equal  distances.  Put  in  a  saucepan 
half  a  pint  of  tomato  sauce  (No.  205),  and  one  gill  of  demi-glace  (No. 


BEEF.  231 


185).     Let  boil  for  one  minute,  then  pour  it  into  a  sauce-bowl  and  serve 
separate. 

518.  Roast  four  pounds  of  tenderloin  as  for  No.  516,  slice  half  a  pint 
of  cepes,  and  add  them  to  half  a  pint  of  Madeira  sauce  (No.  185)  with  one 
crushed  clove  of  garlic.      Pour  the  sauce  onto  a  dish,  lay  the  tenderloin 
on  top,  and  decorate   with  some  twisted  anchovies,   and   twelve    stoned 
olives  laid  on  each  one;  then  serve. 

519.  Roast  Tenderloin  a  la  Hussard. — Procure  four  pounds  of  fillet 
of  beef,  pare  it  nicely,  and  season  with  one  pinch  each  of  salt  and  pepper; 
butter  the  surface  lightly,  and  lay  it  in  a  roasting-pan,  and  put   it  to  cook 
for  ten  minutes  in  a  brisk  oven,  then  set  it  aside   to  cool,  and  afterwards 
lay  on  it  some  very  fine  chicken  forcemeat  (No.  226),  besprinkle  with  fresh 
bread-crumbs,   and  baste   with   three   tablespoonfuls   of   clarified   butter. 
Roast  it  again  for  thirty-five  minutes,  and  serve  with  three-quarters  of  a 
pint  of  the  following  Hussard  garnishing  on  the  dish. 

Put  in  a  saucepan  on  the  hot  stove  half  a  pint  of  Madeira  sauce  (No. 
185),  a  gill  of  tomato  sauce  (No.  205),  six  good-sized,  sound  mushrooms, 
cut  into  small  pieces,  twelve  godiveau  quenelles  (No.  221),  and  three 
ounces  of  cooked,  smoked  beef-tongue,  cut  in  round  pieces.  Let  all  cook 
together  for  five  minutes,  and  use  when  required. 

520.  Tenderloin  Pique  a  la  Sevigne. — Roast  a  piece  of  tenderloin  as 
for  No.  519;  when  done  and   laid  on  a  dish,  pour  over  it  half  a  pint  of 
good  Madeira  sauce  (No.  185),  and  decorate  with  six  small  bouchees  filled 
with  spinach  (No.  588). 

521.  Tenderloin  Pique"   a  FEgyptienne.— Roast  a  piece  of  tender- 
loin as  for   No.  519,  lay  it  on  a  dish,  pouring  over  it  half  a  pint  of  good 
Madeira  sauce  (No.  185).     Garnish  one  side  of  the  dish  with  three   roots 
of  boiled  celery — the  white  part  only — and   the   other  side  with   eighteen 
cooked  gumbos  (No.  1030),  then  serve. 

522.  Tenderloin  Pique  a  la  Richelieu.— Exactly  the  same  as  for  No. 
519,   only  adding  one   pint  of  hot   Richelieu   sauce  under  the  fillet  (No. 
539),  and  serve. 

523.  Tenderloin  Pique  a  la  Bernardi. — Take  a  four-pound  piece  of 
tenderloin,  lard  it — using  a  small  larding  needle — with  very  thin  pieces  of 
fresh   ham  and   truffles,   all   cut  the  same  size;  put   it  into  the   oven  to 
roast  for  thirty-five  minutes,  and  then  lay  it  on  a  dish,  trimming  the  fillets 
carefully,  the  larded  part  being  on  the  top.     Pour  over  half  a  pint  of  good, 
hot  Madeira  sauce  (No.  185),  and  garnish   with   three  artichoke-bottoms, 
filled  with  hot  Macedoine  (No.  1032),  three   bouchees  filled   with  spinach 
(No.  588),  and  three  large  game  quenelles   (No.  228).     Arrange  these  to 
represent  one  single  bouquet,  and  serve. 

624.  Porterhouse  Steak. — Procure  two  porterhouse  steaks  of  one 
and  a  half  pounds  each — see  that  they  are  cut  from  the  short  loin- 
flatten  them  well,  pare  and  trim,  and  season  with  one  pinch  of  salt  and 
half  a  pinch  of  pepper.  Put  them  on  a  dish  with  half  a  tablespoonful  of 
oil:  roll  well,  and  put  them  on  a  moderate  fire  to  broil  seven  minutes  on 
each  side.  Lay  them  on  a  warm  dish,  pour  one  gill  of  maitre  d'hdtel 


232  THE    TABLE. 


butter   (No.   145)   over,  and    serve    with   a   little    watercress  around  the 
dish. 

525.  Double  Porterhouse  Steak.— Have  a  fine  porterhouse  steak  of 
three  pounds,  and  proceed  as  for  No.  524.      Broil   on  a  rather   slow  char- 
coal fire,   if  possible,    ten   minutes   on  each   side,  then  serve  as  for  the 
above. 

526.  Hamburg  Steak,  Russian  Sauce. — Take  two  pounds  of  lean 
beef — the  hip  part  is  preferable — remove  all  the  fat,  and  put  it  in  a  Salis- 
bury   chopping    machine;    then    lay    it  in    a   bowl,    adding  a  very   finely 
chopped  shallot,  one  raw  egg  for  each  pound  of  beef,  a  good  pinch  of  salt, 
half  a  pinch  of  pepper,  and  a  third   of  a   pinch  of  grated   nutmeg.     Mix 
well  together,  then  form  it  into  six  flat  balls   the   size   of  a  small  fillet. 
Roll  them  in  fresh  bread-crumbs,  and  fry  them  in  the  pan  with  two  table- 
spoonfuls  of  clarified  butter  for  two  minutes  on  each  side,  turning  them 
frequently  and  keeping  them  rare.     Serve   with   half  a  pint   of   Russian 
sauce  (No.  211)  or  any  other  desired. 

527.  Roast  Beef. — In  order  to  have  a  fine  piece  of  beef  cooked  to  per- 
fection, and  at  the  same  time  have  it  retain  all  its  juices,  purchase,  from  a 
first-class  butcher  only,  a  three-rib  piece  near  the  short  loin  part.     Saw 
off  the  spine,  also  the  bones  of  the  three  ribs  to  one  inch  from  the  meat,  so 
as  to  have  it  as  nearly  a  round  shape  as  possible.     Season  with  one  and  a 
quarter  pinches  of  salt,  divided  equally  all  over,  tie  it  together,  and  place 
it  lengthwise   in  a  roasting-pan.       Pour   a    tablespoonful  and  a  half  of 
water  into  the  pan  so  as  to  prevent  its  burning,  then  a  few  very  small  bits 
of  butter  can  be  distributed  on  top  of  the  beef,  if  so  desired.     Set  it  in  a 
rather  moderate  oven,  and  let  roast  for  one  hour  and  ten  minutes,  taking 
care  to  baste  frequently  with  its  own  gravy.     Remove  it  from  the  oven, 
untie,  and  dress  it  on  a  very  hot  dish,  skim  the  fat   from  the  gravy,  and 
pour  in  two  tablespoonfuls  of  broth,  heat  up  a  little,  strain  the  gravy  into 
a  sauce-bowl,  and  send  to  the  table. 

The  parings  from  the  beef  can  be  utilized  for  soup-stock;  nothing  need 
be  wasted. 

528.  Corned  Beef  Hash  a  la  Polonaise. — Brown  in  a  saucepan  two 
onions,  with  one  ounce  of  butter;  add  one  pound  of  cooked,  well-chopped 
corned   beef,  and  one  pint   of  hashed  potatoes.     Moisten   with  a  gill  of 
broth,   and  a  gill  of  Espagnole  (No.  151).     Season   with   half  a  pinch   of 
pepper  and  a  third  of  a  pinch  of  nutmeg  ;  stir  well  and  let  cook  for  fifteen 
minutes,  then  serve  with  six  poached  eggs  on  top  (No.  404),  and  sprinkle 
over  with  a  pinch  of  chopped  parsley. 

529.  Corned  Beef  Hash  au  Gratin. — Make  a  hash  as  for  the  above, 
(No.  528),  put   it  in  a  lightly  buttered  baking-dish,  and  besprinkle  with 
rasped  bread-crumbs.      Moisten  slightly  with   about  one  teaspoonful  of 
clarified  butter,  and  bake  in  the  oven  for  fifteen  minutes,  or  until  it  obtains 
a  good  brown  color;  then  serve. 

680.  Corned  Beef  Hash  a  la  Zingara.— The  same  as  for  No.  528, 
adding  to  the  hash  two  good-sized,  freshly  peeled,  and  cut-up  tomatoes 
(or  half  a  pint  of  canned),  one  bruised  clove  of  garlic,  and  one  pinch 


BEEF. 


233 


of    chopped    parsley.      Let    all    cook    together  for    fifteen    minutes,   then 
serve. 

531.  Corned  Beef  Hash  en  Bordure.— Form  a  border  around  a  baking- 
dish  with  mashed  potatoes  (No.  998),  set  it  for  two  minutes   in  the  oven, 
then  fill  the  centre  with  hot  corned  beef  hash  (No.  528).      Besprinkle   the 
top  with  one  pinch  of  chopped  parsley,  and  serve. 

532.  Beef-Tongue  a  la  Gendarme. — Boil  a  fresh  beef-tongue  in  the 
soup-stock  for  one  hour  and   a  half.     Skin   it,  then   place   it  on  a  dish, 
adding  one   pint   of  Gendarme    garnishing,   made    by   pouring  a  pint  of 
Madeira  sauce  (No.  185)  into  a  saucepan.      Put   it   on  the   hot   stove,  and 
add  twelve  small  godiveau  quenelles  (No.  221).      Cut  up   six  small,  sound 
pickles,  four  mushrooms,  and  two  ounces  of  smoked  beef-tongue ;  add  these 
to  the  sauce,  and  let  cook  for  five  minutes,  stirring  it  lightly,  then  serve. 

633.  Beef-Tongue,  Sauce  Piquante. — The  same  as  for  the  above,  No. 
532.  When  the  tongue  is  ready,  decorate  it  with  pickles,  and  serve  with 
a  pint  of  sauce  piquante  (No.  203)  separate,  instead  of  the  other  gar- 
nishing. 

534.  Beef-Tongue,  Napolitaine.— The  same  as  for  No.  532,  adding  one 
pint  of  hot  Napolitaine  garnishing  (No.  195),  instead  of  the  other  garnishing. 

535.  Beef-Tongue  a  la  Jardiniere. — The  same  as  for  No.  532,  adding 
one  pint  of   hot  Jardiniere   (No.  1033),  in  place   of  the   other  garnishing. 

536.  Beef-Tongue,  With   Spinach. — The  same  as  for  No.    532,  sub- 
stituting one    pint    of   spinach   with   gravy  (No.  943)  for  the   other  gar- 
nishing. 

537.  Beef-Tongue,   au    Risotto.— The  same  as  for  No.    532,  only 
adding  one  pint  of  hot  Risotto  (No.  1017)  for  the  other  garnishing. 

638.  Beef-Tongue  a  la  Milanaise.— The  same  as  for  No.  532,  only 
substituting  one  pint  of  Milanaise  garnishing  (No.  251)  for  the  other. 

539.  Roulade  of  Beef  a  1'Ecarlate.— Procure  six  pounds  of  fine 
brisket  of  prime  beef;  roll  it  up  as  close  as  possible,  so  as  to  have  it  very 
firm,  then  firmly  tie  it  around.  Put  in  a  saucepan  one  sound,  peeled 
onion,  one  well- washed  and  scraped,  sound  carrot,  both  cut  into  thin 
slices,  one  sprig  of  thyme,  one  bay-leaf,  three  cloves  A  and  a  few  shreds 
of  larding-pork.  Place  the  roulade  over  all.  Season  with  two  pinches  of 
salt  and  one  pinch  of  pepper.  Cover  the  pan  very  tightly  to  prevent 
steam  from  escaping.  Should  the  lid  be  loose,  place  a  weight'  on  top  of 
it.  Place  it  on  a  moderate  fire,  and  let  gently  simmer  for  twenty  minutes 
in  all.  Remove  the  lid,  add  two  glasses  of  white  wine,  and  one  gill  of 
broth  (No.  99).  Cover  very  tightly  again,  place  in  the  hot  oven,  and  let 
braise  for  fully  two  hours.  Remove  from  the  oven,  untie,  dress  on  a  hot 
dish.  Skim  the  fat  off  the  gravy,  strain  the  gravy  into  a  sautoire, 
and  reduce  it  on  the  hot  range  to  one-half.  Cut  up  an  ounce  of  cooked, 
smoked  beef-tongue  into  cock's-comb  shape,  one  good-sized,  sound,  sliced 
truffle,  six  godiveau  quenelles  (No.  221),  and  six  mushrooms.  Place  all 
these  in  a  sautoire  on  the  fire,  with  half  a  wine-glassful  of  Madeira  wine, 
letting  boil  for  one  minute.  Strain  the  reduced  gravy  of  the  roulade  over 
this;  add  half  a  gill  of  tomato  sauce  (No.  205),  and  half  a  gill  of  Espagnole 


234  THE    TABLE. 


sauce  (No.  151).      Cook  again  for  five  minutes,  then  pour  it  into  a   sauce- 
bowl  and  send  to  the  table  separate,  very  hot. 

540.  Stewed  Beef  a  PEgyptienne. — Cut  two  pounds  of  beef  into 
small,  square  pieces,  brown  them  in  a  stewpan  with  one  ounce  of  butter, 
adding    two    onions,  cut   into   square   pieces.     When   well   browned,   for 
about  ten  minutes,  add  two   tablespoonfuls  of  flour;  stir  briskly  with  a 
pint  and  a  half  of  white  broth  (No.  99),  also  one  gill  of  tomato  sauce  I'No. 
205).     Season  with  one  good  pinch  of  salt  and  half  a  pinch  of  pepper,  put 
in  a  bouquet  (No.   254),  one   clove   of  crushed  garlic,   and   let  CUOK  for 
twenty-five  minutes.     Dish  up  the  beef  with  a  bunch  of  eighteen  cooked 
gumbos  (No.  1030),  also  three  stalks  of  white,  cooked  celery. 

541.  Stewed  Beef  il  la  Dufour. — Prepare  two  pounds  of  small,  square 
cuts  of  beef,  brown  them  with  two  onions  cut  in   square   pieces,  adding 
two   tablespooufuls    of  flour,   cooking   for    six    minutes.     Stir  well,  and 
moisten   with  one  quart  of  broth  (No.  99),  and  one  gill  of  tomato   sauce 
(No.  205.)     Put  in  also  one  pint  of  raw  potatoes,  cut  in  quarters,  and  let 
cook  thoroughly  for  twenty-five   minutes,    with  a  bouquet  (No.  254),  a 
good  pinch  of  salt  and   half  a  pinch  of  pepper,  also   one  crushed   garlic; 
then  serve. 

642.  Stewed  Beef  a  la  Turque. — Cook  the  beef  as  directed  in  No. 
541,  substituting  a  good  teaspoonful  of  curry,  and  serve  with  six  timbales 
filled  with  cooked  rice  (No.  501).  Unmold  them,  and  use  them  instead 
of  the  potatoes. 

543.  Stewed  Beef  a  la  Marseillaise.— Proceed  the  same  as  for  No. 
541,  omitting   the   potatoes,  but  adding  two  tomatoes  cut  in  pieces,  six 
chopped   mushrooms,  and  two  crushed   cloves  of  garlic,  all  cooked  six 
minutes   with   the   beef.     Serve   with  a  teaspoonful   of  chopped  parsley 
strewn  over. 

544.  Tripe  a  la  Bordelaise. — Take  a  pound  and  a  half  of  lozenge- 
shaped  pieces  of  tripe,  cut   into  twelve   parts.     Marinate   them  for  two 
hours  in  one  tablespoonful  of  oil,  with  a  pinch  of  salt,  half  a  pinch  of  pep- 
per, one  bay-leaf,  one  sprig  of  thyme,  six  whole  peppers,  the  juice  of  one 
sound  lemon,  and  one  crushed  clove  of  garlic.      Drain,  roll  them  in  flour, 
then  in  beaten  egg,  and  finally  in  fresh  bread-crumbs.     Fry  in  one  ounce  of 
clarified  butter  in  a  pan  for  five  minutes  on  each  side,  and  serve  with  a  gill 
of  maitre  d'hotel  butter  (No.  145),  adding    to  it  a  teaspoonful  of  meat- 
glaze  (No.  141). 

545.  Tripe  a  la  Creole. — Cut  a  pound  and  a  half  of  tripe  into  small 
pieces,  fry  them  in  a  pan  with  two  ounces  of  butter,  one  chopped  onion, 
and    half   a   green  pepper,  also   chopped.      Brown  them  slightly  for  six 
minutes,  then  transfer  them   to  a  saucepan   with  one  cut-up  tomato  and 
half  a  pint  of  Espagnole  sauce  (No.  151).     Season  with  one  pinch  of  salt 
and  half   a  pinch  of  pepper,  adding  a  bouquet  (No.  254),  also  a  crushed 
clove  of  garlic.     Cook  for  ten  minutes  and  serve  with   one   teaspoonful  of 
chopped  parsley. 

546.  Tripe  a  la  Pleoutte.— Shred  one    and   a   half   pounds   of   tripe, 
brown  it  slightly  for  three  minutes  in  a  pan,  with  an  ounce  of  butter,  one 


VEAL. 


235 


pinch  of  salt,  and  half  a  pinch  of  pepper;  then  transfer  it  to  a  saucepan, 
with  half  a  pint  of  good  Allemande  sauce  (No.  210).  Let  cook  five 
minutes  longer,  then  squeeze  in  the  juice  of  half  a  lemon,  besprinkle  with 
a  pinch  of  chopped  parsley,  and  serve. 

547.  Tripe  a  la  Mode  de  Caen. — Take  one  raw,  double  tripe,  one  ox- 
foot,  three  calf's  feet,  all  well-washed  and  cleansed  several  times  in  fresh 
water,  cutting  them  in  pieces  two   inches  long  by  one  square.      Have  an 
earthen  pot,  or  a  saucepan,  put  pieces  of  feet  at   the  bottom,  cover  over 
with  tripe,   then  a  layer  of  sliced   carrots  and   onions,  and  continue  the 
same   until  the    vessel    is  full,  carefully   seasoning  each  layer.      Tie  in 
a  cloth  a  sprig  of  thyme,  two  bay-leaves,  twelve  whole   peppers,  and  six 
cloves;    put  this  in  the    middle    of    the    pot,    throw  over  a  bottleful  of 
cider  or  white  wine,  and  a  little  brandy  (say  one  pony);  lay  on  the  top 
the  stalks  of  some  green  leeks,  parsley-roots,  and  cabbage  leaves;  cover, 
and  fasten  it  down  with  paste,  so  that  the  steam  cannot  escape,  and  leave 
it  for  about  ten  hours  in  a  very  slow  oven.      Take  it  from   the   oven  and 
serve  when  required. 

548.  Tripe  a  la  Lyonnaise. — Cut  up  a  pound  and  a  half  of  double 
tripe,  also  two  onions,  and  brown  them   in  the  pan  with  one  ounce   of 
clarified  butter  until  they  assume  a  fine  golden  color.     Drain  them,  put 
them   back  on  the   fire,  add  one   tablespoonful   of  vinegar  and  a  gill  of 
good  Espagnole  (No.  157).     Stew  for  two  minutes  longer,  and  serve  with 
a  pinch  of  chopped  parsley  sprinkled  over. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


VBAL. 


549.  Blanqnette  of  Feal. — Cut  into  two-inch-square  pieces  two  and 
a  half  pounds  of  breast  of  veal.  Soak  it  in  fresh  water  for  one  hour  ; 
drain  it  well,  then  lay  it  in  a  saucepan  ;  cover  with  fresh  water  ;  boil,  and 
be  very  careful  to  skim  off  all  the  scum.  Add  a  well-garnished  bouquet 
(No.  254),  six  small,  well-peeled,  sound,  white  onions,  two  good  pinches 
of  salt  and  a  pinch  of  white  pepper.  Cook  for  forty  minutes.  Melt  about 
an  ounce  and  a  half  of  butter  in  another  saucepan,  add  to  it  three  table- 
spoonfuls  of  flour,  stir  well  for  three  minutes  ;  moisten  with  a  pint  of 
broth  from  the  veal  ;  boil  for  five  minutes.  Set  it  on  the  side  of  the 
stove.  Beat  up  in  a  bowl  three  egg  yolks,  with  the  juice  of  a  medium- 
sized,  sound  lemon  and  a  very  little  grated  nutmeg.  Take  the  prepar- 
ation in  the  saucepan,  gradually  add  it  to  the  egg  yolks,  &c. ,  briskly  mix 
with  a  wooden  spoon  meanwhile  until  all  added.  Throw  this  over  the 
veal,  lightly  toss  the  whole,  but  be  careful  not  to  allow  to  boil  again; 


236  THE    TABLE. 


then  serve.      All  blanquettes  are  prepared  the  same  way,  adding  different 
garnishings. 

550.  Blanquette  Of  Veal  a  la  Reilie.—  The   same  as  for  No.  549,  add- 
ing six  chopped   mushrooms,   and  twelve  godiveau  quenelles  (No.  221) 
two  minutes  before  serving. 

551.  Blanquette  Of  Veal  with  Peas. — The  same  as   for  No.  549,  add- 
ing one  pint  of  cooked,  green,  or  canned    blanched   peas   two    minutes 
before  serving. 

552.  Blanquette  of  Veal  with  Nouille«i. — The  same  as  for  No.  549, 
adding  a  quarter  of  a  pound  of  cooked  nouilles  (No.  1182)  around  the 
serving-dish  as  a  border. 

553.  Blanquette  of  Veal  a  1'Ancienne. — The  same  as  for  No.   549, 
adding  one  ounce  of  salt  pork  cut  into  small  pieces,  and  cooked  with  the 
meat  from   the  commencement,  and  six  sliced   mushrooms  two  minutes 
before  serving. 

554.  Brisotin  of  Veal. — Cut  up  six  pieces  of  lean  veal  about  a  quarter 
of  an  inch  thick,  and  of  the  length  of  the  hand.      Flatten  them,  and  season 
with  one  pinch  of  salt  and  half  a  pinch  of  pepper.      Lard  the  centres,  using 
a  small   larding  needle,   with  strips    of    larding-pork.      Lay  any   kind  of 
forcemeat  at  hand  on  them,  roll   well,  and    tie   with  a  string.      Put  them 
into    a   deep  sautoire   with  a  very  little  fat,  one   sliced   carrot,  and    one 
medium-sized,  sliced  onion.     Cover  the  whole    with  a  piece  of  buttered 
paper  ;  set  it  on  the  fire,  and  let  it  take  a  good  golden  color  for  about  five 
minutes.     Moisten  with  half  a  pint  of  white  broth  (No.  99),  then  put  the 
saucepan   in  the  oven,  and  cook    slowly    for  twenty  minutes,  basting  it 
occasionally,  and  serve. 

Brisotins  are  all  prepared  the  same  way,  adding  different  garnishings. 

555.  Brisotin  of  Veal  a  PEcarlate.—  The  same  as  for  No.  554,  add- 
ing half  a  pint  of  hot  ecarlate  sauce  (No.  539). 

556.  Brisotin  of  Veal,  Nantaise.— The  same  as   for  No.  554,  placing 
six  stuffed  lettuce-heads  (No.  953)  around   the   dish,  and  pouring  one  gill 
of  hot  Madeira  sauce  (No.  185)  over  it. 

557.  Calf's  Brains  with  Black  Butter.— Place  three  fine,  fresh  calf's 
brains  in  cold  water,  and    then  peel   off  the   skins.     Wash  again  in  cold 
water  ;  neatly  drain  ;  put  them  in  a  sautoire  and  cover  with  fresh  water. 
Add  two  pinches  of  salt,  half  a  cupful  of  vinegar,  one  medium-sized,  sliced 
carrot,  one  sprig  of  thyme,  one  bay-leaf,  and  twelve  whole  peppers.    Boil 
for  five  minutes,  drain  well,  and  cut  each  brain  in  two.      Dress  them  on  a 
dish,  and  serve  with  a  gill  of  very  hot  black  butter  (No.  159). 

Calf's  brain  is  always  prepared  as  above,  adding  any  desired  sauce. 

558.  Calf's  Brains  h  la  Vinaigrette.— Exactly  the  same  as  for  No. 
557,  serving  on  a  folded   napkin  on  a  dish,  garnishing  with  a  few  green 
parsley-leaves,  and  a  gill  of  vinaigrette  sauce  (No.  201),  separately. 

559.  Fried  Calf's  Brains,  Tartare  Sauce.— Proceed  as  in  No.  557,  then 
dry  the  brains  well  in  a  napkin  ;  bread  them  a  1'Anglaise  (No.  301),  and 
fry  in  hot  grease  for  five  minutes.     Serve  with  half  a  pint  of  tartare  sauce 
(No.  207),  separately. 


VEAL.  237 

560.  Veal  Cutlets  a  la  Pagasqui.— Chop  well  two  or  three  times  in 
the  machine  two  pounds  of   lean  veal,  from  the  hip  if  possible;  place  the 
meat  in  a  bowl  with  two  ounces  of  finely  chopped,  raw  veal-suet.     Season 
with  one  good   pinch   of  salt,  half  a  pinch  of  pepper,  and   the   third   of  a 
pinch  of  nutmeg.     Add  half  a  cupful  of  good   cream,  one  chopped  shallot 
and  two   raw  eggs.      Mix  well   together.     Shape  six   pieces    like    chops, 
sprinkle  them  with  bread-crumbs,  and  fry  in  a  stewpan  with  two  ounces 
of  clarified  butter  for  four  minutes  on  each  side.     Serve  with  a  gill  of  any 
kind  of  sauce. 

561.  Veal  Cutlets  a   la   St.  Cloud.— Lard  thoroughly  six  veal  cutlets 
with   two  small   truffles,   cut  julienne-shape,  one  ounce  of  cooked  beef- 
tongue,  and  one  ounce  of  larding-pork,  both  cut  the  same.      Place  them  in 
a  sautoire  with  a  pinch  of  salt,  one  sliced  carrot,  and  one  sliced  onion,  and 
let  them  brown  for  ten  minutes,  being  ^careful  to  keep  the  lid  on  the  pan. 
Moisten  with  half  a  pint  of  broth,  and  put  them  in  the  oven  to  finish  cook- 
ing for  at  least   fifteen  minutes.     Serve   with   a   hot    salpicon  sauce,  the 
chicken  cut  in  large  pieces  (No.  256),  pouring  the  sauce  on  the  dish,  and 
lay  the  chops  on  top. 

562.  Veal  Cutlets  a  la  Marechale. — Pare  nicely  six  veal  cutlets;  season 
them  with  a  tablespoonful  of  salt  and  a  teaspoonf ul  of  pepper.     Cook  in  a 
sautoire  with  two  ounces  of  butter  for  five  minutes  on  each  side.   Moisten 
with  half  a  pint  of  Espagnolc  sauce  (No.  151),  adding  four  sliced   mush- 
rooms,  twelve   small  godiveau    quenelles  (No.  221),   and    three    chicken 
livers,  blanched  and  cut  into  pieces.     Cook  for  five  minutes  longer,  and 
serve  with  six  croutons  (No.  133). 

563.  Veal  Cutlets  a  la  Milanaise. — Pare  nicely  and  season  well  with  a 
tablespoonful  of  salt  and  a  teaspoonful  of  pepper  six  veal  cutlets.     Dip 
them  in  beaten  egg,  then    in  grated  Parmesan  cheese,  and  finally  in  fresh 
bread-crumbs.     Flatten  them,  and  cook  them  in  a  sautoire  with  six  ounces 
of  clarified  butter  for  five  minutes  on  each  side,  and  serve  with  half  a  pint 
of  garnishing  Milanaise  (No.  251). 

To  prepare  breaded  veal  cutlets  with  tomato  sauce,  bread  six  cutlets 
as  for  the  above,  omit  the  cheese,  cook  them  as  described,  and  serve  with 
half  a  pint  of  tomato  sauce  (No.  205). 

564.  Broiled  Veal  Cutlets. — Cut    six   even   veal   cutlets    from  a  fine 
piece  of  the  loin  of  white  veal,  pare  them  and   flatten  them  slightly  ;  lay 
them  on  a  dish,  and  season  with  a  tablespoonful  of  salt,  a  teaspoonful  of 
pepper,  and    one  tablespoonful   of  sweet   oil.     Turn  the   cutlets  around 
several  times  ;  then  put  them  on  the  broiler  to  broil  for  eight  minutes  on 
each  side.      Remove  them  from  the   fire  ;  arrange   them  on  a  hot  dish, 
spread    a   little    maitre   d'hotel    (No.    145)    over  them,  and   send    to    the 
table. 

565.  Veal  Cutlets  a  la  Philadelphia. — Pare  and  brown  in  a  sautoire 
with  two  ounces  of  butter  six  veal  cutlets.     Season  them  with  a  pinch  of 
salt  and  half  a  pinch  of  pepper,  turning  them  carefully  at  times.    Add  two 
onions  cut  in  thick  slices,  and  place  the  lid  on  the  sautoire.    Stir  the  onions 
occasionally,  and  when  of  a  golden   brown  color,  moisten   with  half  a  pint 


238  THE    TABLE. 


of  Espagnole  sauce  (No.  151).     Cook  for  fifteen  minutes,  and  serve    with 
one  teaspoonful  of  chopped  parsley. 

566.  Veal  Cutlets  en   Papillotes. — Pare  nicely   six   veal  cutlets;   put 
them  in  a  sautoire  with  one  ounce   of  butter,  and  season  with  a  table- 
spoonful  of  salt  and  a  teaspoonful  of  pepper.     Add  half  a  chopped  onion, 
and  brown  slightly.     Cook  for  eight  minutes  with  four  finely  chopped 
mushrooms,  moistening  with  a  gill  of  Espagnole  sauce  (No.  151).     Cook 
for  four  minutes  longer.     Then  take  out  the  cutlets,  drain  them,  and  put 
them  to  cool.     Add  to    the  gravy  a  teaspoonful  of  chopped  parsley  and 
two  tablespoonfuls  of  fresh  bread-crumbs.      Now   take  six  pieces  of  oiled 
white  paper  cut  heart-shaped,  put  a  thin   slice  of  cooked  ham  on  one  side 
of  the  paper  ;  then  lay  on  the  ham  a  little  of  the  stock,  and  on  top  of  it  a 
cutlet,  and  another  layer  of  the  stock,  and  over  all  a  thin  slice  of  cooked 
ham.     Cover  with   the   second  part  of  the  paper,  close  it  by  folding  the 
two  edges  firmly  together,  and  proceed  the   same  with  the  other  cutlets. 
Bake   for  a  short  time  (at  most  five  minutes)  in  the  oven,  rather  slowly, 
and  then  serve. 

567.  Curry  of  Veal  a  I'lndienne. — Cut  into  pieces  and  blanch  in  salted 
water  two  pounds  of  any  kind  of  lean,  raw  veal.       Drain  and  wash  the*n 
well.      Put  the  pieces  into  a  saucepan,  and  cover  them  with  warm  water; 
seasoning  with  two  pinches  of  salt  and  one  pinch  of  pepper,  adding  also  a 
bouquet  (No.  254),  and   six  small   whole   onions.     Cook  for  twenty-five 
minutes.     Then   make   a   gill    of  roux   blanc  (No.    135),   in  a  saucepan, 
moistening  it  with  the  liquor  from  the  veal  ;  stir  it  well,  and  then  add  a 
tablespoonful  of  diluted  curry-powder  and  three  raw  egg  yolks,  beating 
up  as  they  are  put  in.     Dress  the  veal  on  a  hot  dish  ;  immediately  strain 
the  roux  over  it  (as  it  must  not  cook  again).    Neatly  arrange  half  a  pint  of 
hot,  plain,  boiled  rice  all  around  the  dish,  then  serve. 

56S.  Escalops  of  Veal,  plain. — Pare  and  cut  two  pounds  of  veal 
(from  the  hip  is  preferable)  into  six  even  steak-form  slices.  Season  with 
one  pinch  of  salt  and  half  a  pinch  of  pepper.  Then  brown  them  in  a 
sautoire  on  a  very  hot  range,  with  one  ounce  of  butter,  for  five  minutes 
on  each  side  ;  dress  on  a  hot  dish,  and  serve  with  any  kind  of  sauce  or 
garnishing  desired. 

569.  Escalops  of  Veal  a  la  Diixelle. — Prepare    six   escalops  as  for  No. 
568,  adding  a  chopped  shallot,  six  mushrooms  shred  as  finely  as  possible, 
one  crushed  clove  of  garlic,  and  a  teaspoonful  of  chopped  parsley.  Moisten 
with  a  gill    of    Espagnole    sauce    (No.    151),  and  half  a  glassful  of  white 
wine.     Cook  for  five  minutes  longer,  pour  them  on  a  hot  dish,  place  the 
escalops  over,  and  then  serve. 

570.  Escalops  of  Veal  with  Stuffed  Peppers.— Proceed  exactly  as  for 
No.  568,  adding  the  juice  of  half  a  medium-sized,  sound  lemon,  and  a  gill 
of  hot  Madeira  sauce  (No.  185).     Cook  for  three  minutes  longer,  and  dec- 
orate  the  dish  with  six    stuffed   green-peppers  (No.  975)  three  minutes 
before  serving. 

571.  Escalops  of  Veal  a  la  Chicoree. — Prepare  and    proceed  precisely 
the   same   as   for    No.    568.     Cook  for  eight  minutes.     Then  dress  half 


VEAL.  239 

a  pint  of  chicoree  au   jus  (No.  934)   on   the   hot  dish,  and   send   to    the 
table. 

572.  Escalops  of  Veal  a  1'Italienne. — The  same  as  for   No.  568,  adding 
one  medium-sized,  chopped  onion,  six  chopped  mushrooms,  one  teaspoon- 
ful  of  parsley,  and  a  crushed  clove  of  garlic.     Moisten  with  half  a  glassful 
of  white  wine,  and  cook  for  five    minutes  with  a  gill  of  Espagnole  sauce 
(No.  151),  and  serve. 

573.  Escalops  of  Veal  a   la  Provencale. — Prepare  as  for .  No.  568, 
replacing  the  butter  by  the  same  quantity  of  oil.     Season  well,  and  when 
browned  on  both  sides  add  one  shallot  or  a  finely  chopped  onion.     Let 
them  color,  and  then  moisten  with  a  gill  of  broth.     Add  two  tablespoon- 
fuls  of    Espagnole  sauce  (No.    151),   three    chopped    cepes,  two  crushed 
cloves  of  garlic,  and  a  teaspoonful  of  parsley.      Boil  once,  and  then  serve 
with  six  croutons  of  fried  bread  (No.  133). 

574.  Escalops  of  Sweetbreads  a  la  Richelieu. — Take  four  blanched 
sweetbreads  (No.  601);  cut  them  into  slices,  and  stew  them  in  a  saucepan, 
with  an  ounce  of    butter  and  half  a  glassful  of  white  wine.     Season  with 
a  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and  half  a  teaspoonful  of 
nutmeg.     Cook  for  six   minutes,  then  moisten  with  a  gill   of  thick  Alle- 
mande  sauce  (No.  210),  and  add   two  sliced  truffles  and  four  sliced  mush- 
rooms.     Fill   six  scallop-shells  with   the  preparation;    sprinkle    the   tops 
with  fresh  bread-crumbs;  pour  a  few  drops  of  clarified  butter  over  all, 
and  brown  slightly  in  the  oven  for  five  minutes.     Serve   on  a  dish  with  a 
folded  napkin. 

575.  Minced  Veal  h  la  Catalan. — Mince  two  pounds  of  lean  veal,  and 
brown  it  in  a  saucepan  with  three  tablespoonfuls   of  sweet  oil,  one   onion 
cut  in  quarters,  and  half  a  minced  green-pepper.     When  a  fine   color,  add 
two  tablespoonfuls  of  flour,  and  mix  thoroughly.     Moisten  with  one   pint 
of  white  broth  (No.  99),  and  season  with  a  heaped  tablespoonful  of  salt,  a 
teaspoonful  of  pepper;  stir  briskly,  and   add  a  bouquet  (No.    254),  three 
cloves  of  crushed  garlic,  and  a  gill  of  tomato  sauce  (No.  205).   Cook  well  for 
twenty-five  minutes;  then  serve,  sprinkling  a  little  chopped  parsley  over  it. 

570.  Minced  Veal  a  la  Hiscaenne. — Proceed  as  for  No.  575,  adding  one 
pint  of  potatoes  Parisiennes  (No.  986),  and  two  cut-up  tpmatoes,  fifteen 
minutes  before  serving. 

577.  Fricandeau  with  Sorrel. — Cut  a  slice  of  three  pounds  from  a  leg 
of  veal;  remove  the   sinews,  and   lard  the    surface  with  a  medium-sized 
larding  needle.      Place  it  in  a  sautoire  in  which   there   are  already  pieces 
of  pork-skin,  one  sliced  onion,  one  sliced  carrot,  and  a  bouquet  (No.  254). 
Season  with  a  tablespoonful  of  salt,  cover  with  a  buttered  paper,  and  let  it 
color  slightly  for  five  minutes  on   the   stove.'     Then   moisten  with  half  a 
pint  of  white  broth  (No.  99),  and  cook  one   hour,  basting  it   occasionally. 
Serve  with  half  a  pint  of  puree  of  sorrel  (No.  974)  on  the  dish,  placing  the 
veal  on  top. 

All  fricandeaus  are  prepared  in  the  same  way. 

578.  Fricandeau  with  Spinach. — The  same  as  for  No.  577,  adding  half 
a  pint  of  hot  spinach  au  gras  (No.  943)  instead  of  the  sorrel. 


240  THE    TABLE. 


579.  Fricandeau  a  la  Morlaisienne. — The  same  as  for  No.  577,  serving 
it  with  a  gill  of  hot  Madeira  sauce  (No.  185),  and  garnishing  with  six  small 
stuffed  cabbages  around  the  dish  (No.  919). 

«80.  Calf's  Liver  Stewed  a  1'Italienne. — Cut  two  pounds  of  fresh 
calf's  liver  into  small  pieces.  Put  them  with  one  ounce  of  clarified  butter 
into  a  pan  on  the  hot  range,  with  one  peeled  and  finely  chopped,  sound 
onion,  and  a  clove  of  crushed  garlic.  Season  with  one  pinch  of  salt  and  half 
a  pinch  of  pepper.  Cook  well  for  five  minutes,  shuffling  the  pan  well 
meanwhile,  then  moisten  with  half  a  glassful  of  white  wine  and  a  gill  of 
Espagnole  sauce  (No.  151).  Add  six  chopped  mushrooms,  and  cook  once 
more  for  three  minutes.  Serve  with  a  teaspoonful  of  finely  chopped 
parsley. 

581.  Calf's  Liver  Saute  a  la  Provenoale. — Proceed  as  for  No.  580, 
adding  two  crushed  cloves  of  garlic.     Squeeze  in  the  juice  of  half  a  lemon. 
Serve  with  a  tablespoonful  of  chopped  parsley. 

582.  Calf 's  Liver  a  1'Alsacienne. — Cut  two  pounds  of  calf  s  liver  into 
square  pieces,  and  put  them  inasautoire  with  one  ounce  of  clarified  butter. 
Season  with  a  tablespoonful  of    salt  and  a  teaspoonful  of  pepper,  and  add 
two  medium-sized,  sliced  onions.  When  well  stewed  for  six  minutes,  pour 
in  a  teaspoonful  of  vinegar,  and  two  tablespoonfuls  of  Espagnole  sauce  (No. 
151),  and  let  it  just  come  to  a  boil.     Serve  with  a  little  chopped  parsley. 

583.  Calf's  Liver  Braised  a  la  Bourgeoise. — Place  a  small  calf's  liver, 
larded    thoroughly  with  pieces  of  larding  pork,  previously  seasoned  with 
a  pinch  of   chopped  parsley  and  a  hashed  clove  of  garlic,  in  a  saucepan  on 
the  fire,  with  two  tablespoonfuls  of  clarified  butter,  one  sprig  of  thyme, 
two  bay-leaves,  half  a  sliced  carrot,  and   half  a  sliced  onion.     Turn  the 
liver  over  and  moisten  it  with  one  gill  of  Espagnole  sauce  (No.   151),  and 
a  gill   of    white  broth  (No.  99).     Season  with  a  pinch  of  salt  and   half  a 
pinch  of  pepper,  and  cook  for  forty-five  minutes.     Strain  the   sauce   into 
another  saucepan  (meanwhile  keeping  the  liver  in  a  warm  place),  adding 
to  the  gravy  two  medium-sized,  sound,  well-scraped,  sliced,  raw  carrots, 
and  two  ounces  of  salt   pork  cut  into  shreds.     Stew  well  together  for 
twenty-five  minutes,  and  pour  the  garnishing  over  the  liver  just  before 
serving,  decorating  with  six  small  onions  around  the  dish. 

581.  Calf's  Liver  Broiled  with  Bacon.— Take  a  nice,  tender,  fresh 
calf's  liver  weighing  a  pound  and  a  half  ;  pare  and  trim  off  the  hard  por- 
tions; cut  it  into  six  equal-sized  slices,  and  put  them  on  a  dish.  Season 
with  a  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and  one  tablespoon- 
ful of  sweet  oil;  mix  well  together.  Broil  for  four  minutes  on  each  side. 
Arrange  the  slices  on  a  hot  serving-dish,  and  decorate  with  six  thin  and 
crisp  slices  of  broiled  bacon  (No.  754).  Spread  a  gill  of  maitre  d'hotel 
butter  (No.  145)  over,  and  serve  very  hot. 

585.  Loin  of  Veal9  Roasted. — Saw  from  a  fine,  white,  fresh,  and  fat 
loin  of  veal  with  the  kidney,  the  spine,  and  whatever  hip-bone  remains. 
Season  the  loin  with  a  tablesj  oonful  and  a  half  of  salt,  and  one  heaped 
teaspoonful  of  pepper  and  roll  the  flank  part  neatly  over  the  kidney,  and 
tie  it  with  a  string. 


VEAL.  241 

Have  ready  a  lightly  buttered  roasting-pan.  Lay  in  it  the  loin;  pour 
in  half  a  glassful  of  water,  and  distribute  a  few  bits  of  butter  over  the 
meat.  Then  cover  its  entire  length  with  a  piece  of  well-buttered  paper. 
Place  the  pan  in  a  moderate  oven,  and  roast  it  for  one  hour  and  three- 
quarters,  meanwhile  basting  it  frequently  with  its  own  gravy.  Take  it 
out  of  the  oven,  untie  it,  and  place  it  on  a  hot  serving-dish.  Add  three 
tablespoonfuls  of  broth  to  the  gravy  in  the  pan,  skim  off  the  fat  and  re- 
duce it  to  the  consistency  of  a  demi-glace  sauce;  then  strain  it  through  a 
colander,  either  over  the  roast  or  into  a  separate  sauce-bowl,  and  send  it 
to  the  table  immediately. 

Loin  of  lamb,  roasted,  is  to  be  prepared  exactly  as  above  described, 
letting  it  cook  fifty  minutes  instead  of  an  hour  and  three-quarters. 

Loin  of  mutton  is  also  to  be  roasted  and  served  in  the  same  way,  but 
one  hour's  cooking  will  be  sufficient. 

586.  Grenadins  of  Veal,  Puree  of  Peas.— Cut  into  six  pieces  two 
pounds  of  lean  veal  from  off  the  leg;  extract  the  sinews,  and  lard  the  veal 
nicely  on  one  side,  using  a  needle  for  the  purpose.     Lay  the  pieces  in  a 
sautoire,  with  one  carrot,  one  onion,  and  some  scraps  of  pork,  and  let 
them  brown  together  for  six  minutes.     Season  with  a  tablespoonful  of 
salt,  and  moisten  with  a  gill  of  white  broth  (No.  99).     Put  the  sautoire 
into  the  oven,  covering  it  with  a  piece  of  buttered  paper.     After  thirty 
minutes,  or  when  of  a  good  color,  remove,  and  serve  with  half  a  pint  of 
hot  puree  of  peas  (No.  49)  on  the  dish,  the  grenadins  on  top,  and  the  gravy 
strained  over  all. 

587.  Grenadins  of  Veal  a  la  Chipolata.— The  same  as  for  No.  586,  only 
adding  half  a  pint  of  hot  chipolata  garnishing  (No.  232)  instead  of  the 
peas. 

588-.  Grenadins  of  Veal  a  la  Sevigne'. — The  same  as  for  No.  586,  only 
decorating  the  dish  with  six  bouchees  Sevigne,  made  by  preparing  six 
small  bouchees  (No.  270),  and  filling  them  with  very  finely  chopped 
spinach  au  jus  (No  943).  Lay  the  covers  on  and  serve  very  hot  with- 
out any  other  garnishing. 

589.  Grenadins  of  Veal  a  PAfricaine. — Prepare  the  same  as  for  No. 
586,  serving  very  hot,  with  three  small,  stuffed  egg-plants  (No.  909),  and 
eighteen  medium-sized,  cooked  gumbos  (No.  1030). 

590.  Braised  Noix  of  Veal  a  la  Providence. — Lard  thoroughly  a  knuckle 
of  veal  of  three  pounds,  braise  it  nicely  in  a  saucepan  with  an  ounce  of 
fresh  salt  pork,  one  tablespoonful  of  salt,  and  a  teaspoonful  of  pepper. 
Cook  for  fifteen  minutes,  stirring  occasionally,  and  moistening  with  half 
a  pint  of  white  broth  (No.  99),  and  half  a  pint  of  Espagnole  sauce  (No. 
151.)  Add  one  pint  of  raw  Jardiniere  (No.  1033)  and  a  cupful  of  flageolets. 
Cook  for  forty-five  minutes  all  together.     Transfer  the  knuckle  to  a  hot 
dish,  pour  the  garnishing  over,  and  serve. 

591.  Braised  Noix   of  Veal  en  Daube.— Proceed  the   same  as    for 
braised  beef  en  Daube  (No.  483). 

592.  Panpietteof  Veal  a  la  Faubonne. — Cut  two  pounds  of  veal  off  the 
leg  into  six  thin  slices.     Pare  them  to  the  size  of  the  hand,  and  season 

16 


242  THE    TABLE. 


with  a  tablespoonful  of  salt  and  a  teaspoonful  of  pepper.  Fill  them  with 
any  kind  of  forcemeat,  roll,  and  tie  together  with  string.  Put  them  in  a 
sautoire  with  small  scraps  of  pork,  adding  half  a  sliced  carrot  and  half  a 
sliced  onion.  Cover  with  a  barde  of  larding  pork  on  top,  and  brown  for 
ten  minutes.  Moisten  with  a  gill  of  white  broth  (No.  99);  cover  with 
buttered  paper,  and  put  in  the  oven  to  finish  cooking  for  twenty-five 
miftutes.  Serve  with  half  a  pint  of  puree  of  lentils  (No.  46),  mixed 
with  two  tablespoonfuls  of  cream,  and  a  teaspoonful  of  chopped 
parsley. 

593.  Panpiette  of  Veal  al'Ecarlate. — The  same  as  for  No.  592,  pour- 
ing half  a  pint  of  hot  Ecarlate  sauce  (No.  247)  over  the  panpiettes. 

594.  Panpiette  of  Veal,  Puree  of  Chestnuts.— The  same  as  for  No. 
592,  adding  half  a  pint  of  hot  puree  of  chestnuts  (No.  131). 

595.  Panpiette  of  Veal,  Sauce  Duxelle. — The  same  as  for  No.  592, 
putting   half   a   pint   of    hot    Duxelle    sauce  (No.   189)    on  the  dish,   and 
arranging  the  panpiettes  over  it. 

596.  Breast  of  Veal  a  la  Milanaise.— Bone  a  breast  of  veal  of  two  and 
a  half  pounds;  season  with  one  tablespoonful  of  salt  and  a  teaspoonful  of 
pepper.     Stuff  it  in  the  usual  way  with  forcemeat  (No.  229).      Roll  and  tie 
it,  making  a  few  incisions  in  the  skin,  and  put  it  in  a  saucepan,  with  one 
sliced  carrot  and  one  sliced  onion.      Braise  it  for  one  hour  and  a  half  in 
the  oven,  basting  it  occasionally  with  its  own  gravy.     Serve  with  half  a 
pint  of  hot  Milanaise  garnishing  (No.  251)  on  the  dish,  placing  the  meat 
on  top,  and  straining  the  gravy  over  it. 

597.  Calf's  Feet,  Naturel.     Split  each  of  three   calf's  feet  in  two;  re- 
move the  large  bone,  and  put  them  in  fresh  water  for  one  hour.     Wash 
thoroughly,  drain,  and  place  them  in  a  saucepan,  with  two  tablespoonfuls 
of  flour  and  three  quarts  of  cold  water.     Stir  well;  add  a  gill  of  vinegar, 
one  onion,  one  carrot  (all  cut  in  shreds),  twelve  whole  peppers,  a  handful 
of  salt,  and  a  bouquet  (No.  254),  and  cook  briskly  for  one  hour  and  a  half. 
Drain  well,  and  serve  with  any  kind  of  sauce  required. 

598.  Calfs  Feet  a  la  Poulette.—  The  same  as  for  No.  597,  adding  half  a 
pint  of  hot  poulette  sauce,  made  by  putting  one  pint  of  hot  Allemande  sauce 
(No.    210)  into  a  saucepan,  with  one   ounce  of  fresh  butter,  adding  the 
juice  of  half  a  medium-sized  lemon,  and  a  teaspoonful  of  chopped  parsley. 
Heat  well  on  the  hot  stove  until   thoroughly  melted  and  mixed,  but  do 
not  let  it  boil.      Keep  the  sauce  warm,  and  serve  for  all  sauce  poulettes. 

599.  CalPs  Feet,  Sauce  Piquante. — Same  as  for  No.  597,  adding  half 
a  pint  of  hot  piquante  sauce  (No.  203). 

600.  CalPs  Feet,  Sauce  ReniOlllade. — Same  as  for  No.  597,  adding  half 
a  pint  of  hot  Remoulade  sauce  (No.  209). 

601.  How  to  Blanch  Sweetbreads. — Clean  and  neatly  trim  three  pairs 
of  fine  sweetbreads.     Soak  them  for  three  hours  in  three  different  fresh 
waters,  one  hour  in  each  water,  with   one   pinch   of   salt   in   each   water. 
Drain,  place  in  cold   water,  and  blanch   them  until   they  come  to  a  boil. 
Then  drain,  and  freshen  them  in  cold  water.      Cover  with  a  napkin,  lay 
them  aside  in  a  cool  place,  and  they  will  now  be  ready  for  general  use. 


VEAL. 


243 


When  they  are  to  be  used    in  molds,  they  should  be  gently  pressed  down 
with  a  pound  weight. 

602.  Sweetbreads,  Braised. — Take  six  blanched  heart-sweetbreads  as 
above,  lard  the  upper  parts  slightly,  and  put  them  in  a  sautoire  with  some 
slices  of  pork-skin.     Add  half  a  sliced  carrot,  half  a  sliced  onion,  and  a  bou- 
quet (No.  254).     Sprinkle  over  them  a  pinch  of  salt,  and  cover  them  with  a 
buttered  paper.      Reduce  to  a  golden  color,  and   moisten  with  half   a  pint 
of  strong  white  broth  (No.  99).      Cook  it  in  the   oven  for  forty  minutes, 
basting  occasionally  with   the  gravy,  lifting  the   buttered  paper,  and   re- 
placing it  each  time  in  the  same  position.      The  sweetbreads  will  now  be 
ready  to  serve   with  any  kind  of  sauce  or  garnishing  desired.     Always 
place  the  sauce  or  garnishing  on  a  hot   serving-dish,  and  lay  the  sweet- 
breads over  it,  then  send  to  the  table. 

603.  Sweetbreads  Braised  a  la  Financiere.— Prepare  six  sweetbreads, 
as  in  No.  602,  and  serve  with  half  a  pint  of  hot  Financiere  sauce  (No*  246). 

604.  Sweetbreads  Braised  with  Sorrel. — The  same  as  for  No.  602, 
adding  half  a  pint  of  hot  puree  of  sorrel  (No.  974). 

605.  Sweetbreads  Braised  aii  Salpicon.— The  same  as  for  No.  602, 
adding  half  a  pint  of  hot  salpicon  (No.  256). 

606.  Sweetbreads  a  la  Soubise. — The  same  as  for  No.  602,  adding  half 
a  pint  of  hot  soubise  (No.  250). 

607.  Sweetbreads  Braised,  with  Spinach.— The  same  as  for  No.  602, 
adding  half  a  pint  of  hot  spinach  (No.  943). 

608.  Sweetbreads  a  la  Sauce  Duxelle.— The  same  as  for  No  602,  add- 
ing half  a  pint  of  hot  duxelle  sauce  (No.  189). 

609.  Sweetbreads  Braised,  with  Mushroom  Sauce. — The  same  as  for 
No.  602,  adding  half  a  pint  of  hot  mushroom  sauce  (No.  230). 

610.  Sweetbreads  Braised  a  la  Sauce  Beamaise. — The  same  as  for 
No.  602,  adding  half  a  pint  of  hot  Bearnaise  sauce  (No.  166). 

611.  Sweetbreads  Braised  aux  Cepes.— The  same  as  for  No.  602,  add- 
ing half  a  pint  of  hot  cepes. 

612.  Sweetbreads  Braised  aux  Gourmets. — The  same  as  for  No.  602, 
adding  half  a  pint  of  hot  gourmet  garnishing  (No.  241). 

613.  Sweetbreads  Braised  a  la  Parisienne.— The  same  as  for  No.  602, 
adding  half  a  pint  of  hot  Parisienne  garnishing  (No.  240). 

614.  Sweetbreads  Braised  a  la  Godard.— The  same  as  for  No.  602, 
adding  half  a  pint  of  hot  Godard  garnishing  (No.  238). 

615.  Sweetbreads  Braised  a  la   Moiltglas.— Place  six  braised  sweet- 
breads, prepared  as  for  No.  602,  in  six  small,  buttered  paper-boxes,  having 
cooked  fine  herbs  (No.  143)  strewn  around  the  bottom.      Heat  in  the  oven 
for  five  minutes  ;  then  pour  one  tablespoonful  of  hot  montglas  sauce  (No. 
213)  over  each.     Serve  on  a  dish  with  a  folded  napkin. 

616.  Stewed  Sweetbreads  a  la  Catalan.— Cut  four  blanched  sweet- 
breads (No.  601)  into  slices  ;  put  them  in  a  sautoire   with  half  a  gill  of 
sweet   oil,  one  tablespoonful  of   salt,  a  teaspoonful  of  pepper,  two  well- 
hashed  shallots,  and  half  a  sliced  green  pepper.      Reduce  to  a  good  golden 
color  for  about  six  minutes,  and  add  two  peeled  tomatoes  cut  into  pieces, 


244  THE    TABLE. 


one  gill  of  Espagnole  sauce  (No.   151),  and  a  crushed  clove  of  garlic. 
Cook  for  ten  minutes  ;  arrange  on  a  hot  dish,  and  serve. 

617.  Sweetbreads  Broiled  a  la  Colbert.— Cut  in  two  each  of  three  fine 
blanched  sweetbreads  as  in  No.  601.     Season  them  with  one  pinch  of  salt 
and  half  a  pinch  of  pepper,  and  pour  one  tablespoonful  of  sweet  oil  over 
them  ;  mix  them  in  well,  and  then  broil  them  on  a  brisk  fire  for  five  min- 
utes on  each  side.     Dress  on  a  hot  dish,  and  serve  with  half  a  pint  of  hot 
Colbert  sauce  (No.  190). 

618.  Sweetbreads  Braised  a  la  Pompadour.— Braise  the  sweetbreads 
exactly  as  for  No.  602.     Serve  with  half  a  pint  of  hot  Bearnaise  sauce 
(No.  166),  two  truffles  cut  in  small  square  pieces;  arrange  six  artichoke- 
bottoms  on  the  sauce,  place  a  sweetbread  on  each  artichoke,  with  a  thin 
slice  of  truffle  on  top  of  each,  and  serve. 

619.  Sweetbread  Croquettes,  Perigueux  Sauce.— Prepare  six  sweet- 
bread croquettes  (No.  276),  and  serve  them  on  a  dish  with  a  folded  nap- 
kin.    Serve  half  a  pint  of  Perigueux  sauce  (No.  191),  separate. 

620.  Sweetbread  Croquettes  with  Peas.— The  same  as  for  No.  619, 
adding  half  a  pint  of  cooked  peas,  with  a  gill  of  Madeira  sauce  (No.  185), 
cooked  together  for  two  minutes.     Pour  it  on  the  dish  ;  place  the  cro- 
quettes over  it,  and  serve. 

621.  Coquilles  of  Sweetbreads  a  la  Dreux. — Cut  four  blanched   sweet- 
breads (No.  601)  into  small  slices,  and  stew  them   in  a  saucepan  with  half 
an  ounce  of  good  butter,  half  a  glassful  of  white  wine,  and   three  table- 
spoonfuls  of  mushroom  liquor.     Reduce  them  for  ten  minutes,  then  add 
a  gill  of  veloute  sauce  (No.  152),  six  minced  mushrooms,  and  two  truffles 
cut  the  same.     Season  with  half  a  tablespoonful  of  salt,  a  scant  teaspoon- 
ful  of  pepper,  and  half  a  teaspoonful  of  nutmeg,  and  finish  by  adding  two 
tablespoonfuls  of  good  cream,  or  half  an  ounce  of  good  butter.     Fill  six 
silver  table-shells  with    this  ;  sprinkle  them  with  fresh   bread-crumbs  ; 
pour  a  few  drops  of  clarified  butter  over  them,  and  put  them  in  the  baking 
oven.     Brown  slightly  for  six  minutes  longer,  and  serve  on  a  hot  dish 
with  a  folded  napkin. 

622.  Coquilles  of  Sweetbreads  a  la  Cardinal.— The  same  as  for  No. 
621,  but  instead  of  truffles  use  one  ounce  of  smoked  beef-tongue,  and  the 
same  quantity  of  tomato  sauce  (No.  205),  instead  of  the  cream. 

623.  Coquilles  of  Sweetbreads  a  la  Reine.— Cut  four  blanched  sweet- 
breads (No.  601)  in  slices,  and  fry  them  in  half  an  ounce  of  butter,  half  a 
glassful  of  white  wine,  and  three  tablespoonfuls    of    mushroom  liquor. 
Season  with  half  a  tablespoonful  of  salt,  a  scant  teaspoonful  of  pepper, 
and  half  a  teaspoonful  of  nutmeg.     Reduce  for  ten  minutes,  and  moisten 
with  one  gill  of  Allemande  sauce  (No.  210),  adding  six  sliced  mushrooms, 
two  sliced  truffles,  and  twelve  small  quenelles  of  godiveau  (No.  221). 
Finish  the  same  as  for  No.  621. 

624.  Veal  Stew,  Marengo. — Cut  three  pounds  of  lean  veal  into  pieces, 
and  reduce  them  in  a  stewpan  with  one  gill  of  oil,  a  cut-up  onion  or  two 
shallots,  and  two  ounces  of  salt  pork,  also  cut  up.     Toss  them  occasion- 
ally, and  when  well  browned  after  ten  minutes,  strew  in  two  tablespoon- 


VEAL.  245 


fuls  of  flour,  stirring  well  again.  Moisten  with  one  quart  of  white  broth 
(No.  99),  and  one  gill  of  tomato  sauce  (No.  205)  ;  season  with  a  good 
tablespoonful  of  salt  and  a  teaspoonful  of  pepper,  adding  a  crushed  clove 
of  garlic,  and  a  bouquet  (No.  254).  Cook  for  forty  minutes,  and  serve 
with  six  croutons  (No.  133)  around  the  dish,  and  a  little  chopped  parsley 
sprinkled  over  it. 

625.  Teal  Stew  a  la  Provencjale. — Cut  three  pounds  of  lean  veal  from 
the  breast  or  shoulder  into  pieces,  and  place  them  in  a  stewpan  with  one 
ounce  of  butter,  two  tablespoonfuls  of  sweet  oil,  and  one  chopped  onion. 
Cook  them  for  ten  minutes,  stirring  occasionally  ;  add  two  tablespoon- 
fuls of  flour,  stir  again,  and  moisten  with  one  quart  of  white  broth  (No. 
xj9).     Season  with  a  heaped  tablespoonful  of  salt  and  a  teaspoonful  of 
pepper,  and  add  six  minced   mushrooms,  three  crushed  cloves  of  garlic, 
and  a  bouquet  (No.  254).  Cook  for  forty  minutes,  and  serve  on  a  hot  dish, 
sprinkling  a  little  chopped  parsley  over  it. 

626.  Veal  Stew  &  la  Grecque. — Place  two  pounds  of  lean  veal  cut  in 
pieces  in  a  stewpan,  with  two  ounces  of  butter  and  one  cut-up  onion,  and 
reduce  for  ten  minutes,  adding  two  tablespoonfuls    ol>  flour.     Moisten 
with  one  quart  of  white  broth  (No.  99),  and  one  gill  of  tomato  sauce  (No. 
205).     Add  a  heaped  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and 
half  a  teaspoonful  of  nutmeg,  a  bouquet  (No.  254),  three  white  roots  of 
table-celery,  cut  in  two,  and  eighteen  raw  okras,   pared  whole.     Cook 
for  thirty  minutes,  and  serve  with  the  dish    nicely  decorated  with  the 
garnishing. 

627.  Veal,  Stewed  a  laPortugaise. — The  same  as  for  No.  626,  substitut- 
ing three  stuffed  tomatoes  (No.  987),  or  plain,  roasted  tomatoes,  and  three 
timbales  of  cooked  rice  (No.  501)  for  the  other  garnishing. 

628.  Veal,  Stewed  a  la  Solferino.. — Reduce  three  pounds  of  pieces  of 
veal  cut  from  the  breast  or  shoulder,  in  one  ounce  of  butter,  with  six  small 
onions.     When  cooked  for  ten  minutes,  add  two  tablespoonfuls  of  flour. 
Moisten  with  one  quart   of  white   broth  (No.  99),  and  one  gill  of  tomato 
sauce  (No.  205),  seasoning  with  one  heaped  tablespoonful  of  salt,  and  one 
teaspoonful  of  pepper.     Stir  well  together  until  it  reaches  boiling-point; 
then  add  two  carrots,  and  two  turnips  cut  out  with  a  vegetable-scoop,  and 
a  bouquet  (No.  254).  Cook  again  for  forty  minutes,  and  serve. 

Any  kind  of  vegetables  in  season  can  be  added. 

629.  Veal,  Stewed  a.  la  Bourgeoise.— Reduce   in  one  ounce   of   butter 
three  pounds  of  lean  veal  cut  in  pieces,  with   six  small  onions.     After 
cooking  ten  minutes  add  two  tablespoonfuls  of  flour,  and  moisten  with 
one   quart  of   white   broth   (No.    99).     Stir   we'll,  and   season   with   one 
heaped  tablespoonful  of  salt*  one  teaspoonful  of  pepper,  and  half  a  glass- 
ful of  red  wine.     Add  two  carrots  cut  in  square  pieces,  one  ounce  of  salt 
pork  also  cut  in  pieces,  and  a  bouquet  (No.  254).     Cook  for  forty  minutes 
longer,  remove  the  bouquet,  and  serve. 

630.  Veal,  Stewed  with  Oyster-plant.— The  same  as  for  No.  629,  sub- 
stituting for  the   garnishing  one  bunch  of  well-cleaned,  raw  oyster-plant 
cut  into  pieces,  forty  minutes  before  serving. 


246  THE    TABLE. 


631.  Veal,  Stewed  with  Peas. — The  same  as  for  No.  629,  substituting 
one  pint  of  fresh  peas  for  the  oyster-plant  thirty  minutes  before  serving. 
Should   green  peas   be  out  of   season,  use  one   pint   of   canned   peas  five 
minutes  before  serving. 

632.  Veal,  Stewed  a  la  Chasseur. — The  same  as  for  No.  629,  substitut- 
ing for   the    garnishing   twelve  minced    mushrooms,  sixteen  quenelles  de 
godiveau  (No.  221),  and  one  clove  of  garlic  three  minutes  before  serving. 
Serve  with  six  croutons  (No.  133)  around  the  dish. 

633.  Tendron  of  Veal  a  la  Nantaise. — Pare  nicely  three  pounds  of  the 
breast  of  veal;  make  a  few  incisions  on  the  top,  and  tie  it  firmly  together. 
Lay  it  in  a  deep  sautoire  with  a  piece  of  pork-skin  cut  up,  a  carrot,  and  a 
cut-up  onion.     Cover  with  a  buttered  paper,  and   when  it  begins  to  color 
after   five  minutes,  moisten   it   slightly  with   a  pint   of   water   or   broth. 
Baste  as  frequently  as  possible,  and  let  it  cook  one  hour.     Then  put  it  on 
a  dish,  strain  the  sauce  over  it,  garnish  with  six  stuffed  lettuce-heads  (No. 
953).     Decorate  with  a  tablespoonful  of  croutons  all  around  the  dish,  and 
serve. 

634.  Tendron  of  Veal  with  Sorrel. — The  same  as  for  No.  633,  sub- 
stituting one  pint  of  cooked,  hot  sorrel  (No.  974)  on  the  dish,  for  the  other 
garnishing. 

635.  Tendron  of  Veal  a  la  Morlaisienne. — The  same  as  for  No.  633, 
substituting  six  small  stuffed  cabbages  (No.  919)  for  the  other  garnishing. 

636.  Tendron  of  Veal  a  la  Chipolata.— The  same  as  for  No.  633,  pour- 
ing one  pint  of  hot  chipolata  (No.  232)  on  the  dish,  and  placing  the  tendron 
on  top. 

637.  CalPs    Head,  plain. — Plunge  a  fine,  fresh,  white  calf's  head  into 
hot  water  for  one  minute,  lift  it  up,  sharply  rub  it  all  over  with  a  coarse 
towel,  so  as  to  remove  all  the  remaining  hairs.     Carefully  cut  the  flesh, 
starting  from  the  centre  of  the  head,  right  down  to  the  nostrils.    Then,  with 
a  very  keen  knife,  bone  it  from  the  top  to  the  base  on  both  sides.      Place 
in  a  saucepan  two  tablespoonfuls  of  flour,  one  gill  of  vinegar,  one  medium- 
sized,  well-cleaned,  sliced  carrot,  one  sound  peeled  onion,  eighteen  whole 
peppers,  and  two  pinches  of  salt.     Pour  in  very  gradually  two  quarts  of 
cold  water — briskly  stirring  meanwhile  until  all  added.     Cut  up  half  of  the 
head  into  six  equal  pieces;  add  them  to  the  broth,  as  also  the  other  whole 
half.     Let  all  cook   together  on  a  moderate  fire  for  one  hour  and  a  half. 
Lift  up  the  pieces  and  half  the  head,  place  the  six  pieces  on  a  dry  napkin. 
Have  ready  a  hot  dish  with  a  folded  napkin  over  it,  neatly  dress  the  six 
pieces    on    it,  decorate  with  parsley-greens,  and  serve  with  any  desired 
sauce.      Place  the  remaining  whole  half  in  a  stone  jar,  strain  the  broth 
over  it,  and  keep  in  a  cool  place  for  any  purpose  required. 

For  calf's  brains,  see   No.  557. 

638.  Calf's  Head  a  la  Cavoiir. — Take  half  a  boiled  calf's  head  as  for 
No.  637.     Before  serving  pour  a  gill  of  hot  tomato  sauce  (No.   205)  over 
it,  and  surround  it  with  twenty-four  stoned  and  blanched  olives,  arranged 
in  clusters,  and  six  sippets  of  fried  bread  (No.  133). 

639.  Calf's  Head  a  la  Poillette.— The  same  as  for  No.  637,  pouring  half 


MUTTON— LAMB.  247 


a  pint  of  hot  poulette  sauce  (No.  598)  over  it,  and  sprinkling  it  with  half 
a  tablespoonful  of  parsley. 

040.  Calf's  Head  a  la  Vinaigrette. — The  same  as  for  No.  637,  laying  a 
folded  napkin  on  the  dish,  and  arranging  thereon  the  half  of  the  head. 
Serve  with  parsley-leaves  around  the  dish,  and  one  pint  of  vinaigrette 
(No.  201),  separately. 

641.  Calf's  Head  en  Tortue. — Prepare  and  cut  into  six  equal  pieces,  as 
for  No.  637,  half  a  calf's  head.  Place  them  on  a  hot  dish,  pour  over  it 
half  a  pint  of  hot  tortue  garnishing  (No.  239),  decorate  with  three  pieces  of 
heart-shaped,  fried  croutons  (No.  133),  a  little  fried  parsley,  and  send 
to  the  table  very  hot. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


MUTTON— LAMB. 


642.  Mutton  Chops  a  la  Proven^ale.— Flatten  and  pare  neatly  six  fine, 
thick  mutton  chops,  season  them  with  a  pinch  of  salt  and  half  a  pinch  of 
pepper,  oil  them,  slightly  with  sweet  oil,  and  then  either  broil  or  cook  them 
in  a  sautoire  for  two  minutes  on  one  side  only,  and  lay  them  aside  to  get 
cold.     The  chops  shoukLalways  be  cooked  for  two  minutes  as  above  men- 
tioned, after  the  garnishing  has  been  prepared. 

Garnishing  a  la  Proven^ale. — Peel  two  small,  sound,  white  onions, 
mince  them  very  fine,  place  them  in  a  pan  with  boiling  water  for  five  min- 
utes to  prevent  them  from  getting  brown,  drain  well,  place  them  in  a 
sautoire  with  one  ounce  of  good  butter,  and  cook  for  -five  minutes.  Add 
a  dash  of  white  wine,  a  thin  slice  of  garlic  crushed  with  a  spoon,  half  a 
spoonful  of  grated  Parmesan  cheese,  and  one  gill  of  good  bechamel  sauce 
(No.  154).  Season  with  half  a  pinch  of  salt  and  half  a  pinch  of  pepper.  Stir 
all  well  until  it  comes  to  a  boil,  then  put  it  away  to  cool.  Divide  the 
garnishing  over  the  cooked  side  of  the  six  chops  about  a  quarter  of  an 
inch  in  thickness  ;  besprinkle  with  fresh  bread-crumbs  mixed  with  a  little 
grated  Parmesan  cheese.  Carefully  place  the  chops  in  a  well-buttered 
pan,  and  pour  a  little  clarified  butter  over  them.  Place  in  a  very  hot  oven 
for  five  minutes,  or  until  of  a  good  color,  and  serve  with  half  a  pint  of  hot 
veloute  (No.  152). 

643.  Mutton  Chops,  Breaded. — Flatten  six  fine,  thick  mutton  chops, 
pare  nicely,  and  season  with  one  tablespoonful  of  salt  and  a  teaspoonful 
of  pepper.      Dip  them  in   beaten  egg,   roll   in  fresh   bread-crumbs,  and 
place  in  a  sautoire  with  one  ounce  of  clarified  butter.     Cook  four  minutes 


248  THE    TABLE. 


on  each  side,  and  serve  with  half  a  pint  of  any  hot  sauce  or  garnishing 
desired. 

644.  Mutton  Chops,   Bretonne. — Pare  six  nice  mutton  chops,  season 
with  a  tablespoonful   of   salt  and  a  teaspoonful  of  pepper,  and   pour  a 
few  drops  of  oil  over  each.      Broil  four  minutes  on  each  side.     Arrange 
them  on  a  dish,  and  serve  with  half  a  pint  of   puree  of  white  beans  (No. 
92),  mingled  with  two  tablespoonfuls  of  good,  hot  meat-glaze  (No.  141). 

645.  Mutton  Chops  a  PAMcaine. — Broil  six  mutton  chops  as  for  No. 
644,  and  serve  with  three  stuffed  egg-plants  for  garnishing  (No.   909),  and 
twelve  sliced  okras  in  clusters,  in  place  of  the  other  garnishing. 

646.  Mutton  Chops  a  la  Napolitaine.— The  same  as  for  No.  644,  but 
substituting  for  the  garnishing  half  a  pint  of  hot  Napolitaine  (No.  195). 

647.  Chops  Soyer,  with  Potatoes.— Take    five   pounds    of   saddle   of 
mutton,  cut   and  saw  it  into  six  pieces  crosswise.     Flatten,   pare,   and 
trim.     Season  with  one  tablespoonful  of  salt  and  a  teaspoonful  of  pepper. 
Broil  them  for  six  minutes  on  each  side,  then  place  them  on  a  hot  dish, 
and  serve  with  a  garnishing  of  one  pint,  or  the  equivalent,  of  fried  pota- 
toes (No.  993)  around  the  dish. 

648.  Leg  of  Mutton  a  la  Portugaise. — Take  a  medium-sized  leg  of 
mutton,  cut  off  the  shank-bone,  trim  well,  and  make  an   incision  on  the 
first  joint.     Season   with  two  pinches  of  salt  and  half  a  pinch  of  pepper, 
rub  half  an  ounce  of  butter  over  it,  and  roast  for  one  hour  in  a  pan,  basting 
occasionally  with  the  gravy,  and  turning  it  once  in  a  while.    Remove  from 
the  oven  ;  dress  on  a  hot  dish,  and  serve  with  three  stuffed  tomatoes  (No. 
1023),  and  three  timbales  of  cooked  rice  (No.    501),  straining  the  gravy 
over. 

Plain  roast  leg  of  mutton  is  prepared  the  same,  only  served  without 
any  other  garnishing  than  its  own  gravy. 

649.  Leg1  of  Mutton  a  la  Conde. — Roast  a  leg  of  mutton  the  same  as  for 
No.  648,  and  serve  it  with  half  a  pint  of  cooked  red  beans  (No.  951)  added 
to  the  gravy,  either  on  the  same  dish  as  the  leg,  or  in  a  separate  bowl. 

650.  Leg  of  Mutton,  Bretonne. — Proceed  the  same  as  for  No.  648, 
but  using  half  a  pint  of  cooked  white  beans  instead  of  the  other  garnish- 
ing, and  adding  one  teaspoonful  of  chopped  parsley,  also  one  hashed  and 
browned  onion. 

651.  Leg  of  Mutton,  Caper  Sauce. — Pare  a  nice  leg  of  mutton  as  for 
No.  648,  put  it  on  to  boil  in  a   stock-pot,  filled  with   slightly   salted  cold 
water,  add  a  bouquet  (No.   254),  and   one  cut-up  carrot.     Boil  one  hour 
and  a  quarter,  and   serve  with  half  a  pint  of  hot  caper  sauce,  made  by 
putting  a  pint  of  hot  Hollandaise  sauce  (No.  160)  into  a  saucepan  with  a 
light  handful  of  capers,  and  heating  thoroughly  for  five  minutes  without 
boiling. 

652.  Mutton  Hash  a  la  Zingara.— Chop  up  two  onions,  and  fry  them 
in  a  saucepan  with  one  ounce  of  butter  for  three  minutes,  adding  one  and 
a  half  pounds  of  cooked  and  hashed  mutton,  also  one-fourth  the  quantity 
of   hashed    potatoes.       Season    with    a   good  tablespoonful  of    salt,    the 
same  of  pepper. and  half  a  saltspoonful  of  nutmeg.     Also  put  in  two  cut- 


MUTTON— LAMB.  249 


up,  raw  tomatoes,  a  tablespoonful  of  chopped  parsley,  and  a  crushed  clove 
of  garlic.  Add  a  gill  of  Espagnole  sauce  (No.  151),  and  a  gill  of  broth  (No. 
99).  Mix  all  together,  and  cook  twenty  minutes,  then  serve  with  a  pinch 
of  chopped  parsley  sprinkled  over  the  dish. 

653.  Mutton  Hash   an    Gratin. — Proceed  as  for  No.  652,    omitting 
the  tomatoes  and  garlic.    Place  the  hash  on  a  baking-dish,  sprinkle  a  little 
fresh  bread-crumbs  over,  spread  a  very  little  butter  on  top,  and  put  into 
the  oven  until  of  a  good  golden  color,  for  which  it  will  require  from  eight 
to  ten  minutes. 

654.  Lamb's  Feet  a  la  Poulette. — The  same  as  directed  for  calf's  feet 
(No.  598),  adding  half  a  pint  of  hot  poulette  sauce  (No.  598). 

655.  Mutton   Stew,  Fermiere.— Put  into  a  saucepan  three  pounds  of 
breast  or  shoulder  of  mutton  cut  into  square  pieces,  with  one  ounce  of  but- 
ter, and  six  small  onions.    Cook  for  ten  minutes,  or  until  of  a  good  golden 
color.     Add  three  tablespoonfuls  of  flour,  mix  well  together,  and  moisten 
with  three  pints  of  light  white  broth  or  water,  stirring  continually  while 
boiling.     Season  with  a  good  tablespoonful  of  salt  a  teaspoonful  of  pep- 
per, and   half   a   teaspoonful  of   nutmeg,   adding   two  carrots  and    two 
turnips,  cut    in   square  pieces,   a    bouquet  (No.  254),  and  one    crushed 
clove  of  garlic.     Cook  on  a  moderate  fire  for  thirty  minutes  ;    put  in  half 
a  pint  of  lima  beans,  and  let  the  whole  cook  again  for  fifteen  minutes. 
Skim  off  the  fat  well,  remove  the  bouquet  and  serve. 

656.  Mutton  Stew?  Solferino. — Proceed  as  directed  for  No.  655,  adding 
half  a  pint  of  carrots  and  a  like  quantity  of  turnips,  both  cut  with  a  vege- 
table-spoon ;  cook  these  thirty  minutes  with  the  stew,  and  ten  minutes 
before  serving  add  half  a  pint  of  stewed  tomatoes  (No.    1027)  instead  of 
the  lima  beans. 

657.  Mutton  Stew  a  la  Marseillaise.— The  same  as  for  No.  655,  but 
instead  of  the  other  garnishings,  add  one  pint  of  stewed  tomatoes  (No. 
1027),  four  cloves  of  crushed  garlic,  two  chopped   onions,   and   twelve 
minced  mushrooms.    Let  cook  for  thirty  minutes,  and  serve  with  chopped 
parsley  sprinkled  over. 

658.  Mutton   Stew,  Portugaise. — Proceed  the  same  as  for  No.   655, 
replacing  the  garnishing  with  three  stuffed  tomatoes  (No.  1023),  and  three 
timbales  of  cooked  rice  (No.  501),  nicely  arranged  around  the  dish. 

659.  Mutton  Stew  with  Potatoes. — Exactly  the  same  as  for  No.  655, 
replacing  the  garnishing  with  one  pint  of  potatoes  cut  in  quarters,  (paring 
the  edges  a  little),  also  six  small  onions.     Let  cook  thirty  minutes,  and 
serve. 

660.  Irish   Mutton   Stew. — Cut   in   square  pieces   three    pounds    of 
mutton;  wash  well,  drain,  and  put  them  in  a  saucepan,  covering  with  fresh 
water.     Let  them  come  to  a  boil ;  then  remove   into  another  pan.     Clean 
the  pieces  well  again,  return  them  to  the  saucepan  and  cover  them  with 
boiling  water.     Place  on  the  fire,  seasoning  with  two  tablespoonfuls  of  salt, 
a  teaspoonful  of  pepper,  and   half  a  teaspoonful  of  nutmeg.     Add  two 
carrots,  two  turnips,  all  cut  up,  six  small  onions,  and  a  bouquet     (No. 
254).     Let  cook  for  twenty-five  minutes,  then  add  half  a  pint  of  potatoes 


250  THE    TABLE. 


cut  in  quarters.  Dilute  half  a  cupful  of  flour  with  half  a  pint  of  water, 
strain  it  into  the  stew,  stirring  thoroughly,  and  cook  again  for  twenty-five 
minutes.  Remove  the  bouquet,  thoroughly  skimming  it  before  serving. 

661.  Mutton  Kidneys  en  Brochette  au  Petit  Sale — Split  twelve  mutton 
kidneys  in  two,  but  do  not  separate  the  parts;  remove  the  skin,  place  them 
in  a  deep  plate,  and  season  with  a  tablespoonful  of  salt,  and  a  teaspoonful 
of  pepper,  adding  two  tablespoonfuls  of  sweet  oil.     Roll  them  well.     Take 
six  skewers,  put  a   skewer  through  the  two  kidneys   in  the   centre,  and 
repeat  the  same  for  the  others.      Broil  four  minutes  on  each  side.     Arrange 
on  a  hot  dish,  pour  a  gill  of  maitre  d'hotel  butter  (No.  145)  over,  and  cover 
with  six  slices  of  broiled  bacon  (No.  754.) 

662.  Mutton  Kidneys  Sautes,  Madeira  Sauce. — Pare  well  twelve  mut- 
ton kidneys  and  cut  them  into  slices.      Put  into  a  frying-pan,  with  one 
ounce  of  butter,  a  tablespoonful  of  salt,  and  a  teaspoonful  of  pepper.     Toss 
them  well  for  six  minutes.     Add  half  a  pint  of  Madeira  wine  sauce  (No. 
185),  squeeze  in  the  juice  of  half  a  lemon,  add  another  small  piece  of  fresh 
butter,  toss  well  again  without  boiling,  and  serve. 

663.  Mutton  Kidneys  Sautes  a  1'Italienne.— Proceed  as  for  No.  662, 
adding  one  gill  of  cooked  fine  herbs  (No.  143);  toss  well  for  one  minute, 
being  careful  not  to  let  it  boil.     Avoid  boiling  any  kidneys  when  being 
prepared  in  this  way.     All  stewed  mutton  kidneys  are  prepared  the  same, 
adding  either  six    minced   mushrooms   one  minute   before  serving,  or  if 
truffles  are  preferred,  add  three  medium-sized,  minced  truffles. 

664.  Saddle  of  Mutton,  Roasted,  Plain. — Pare  and  trim  a  fine  saddle  of 
mutton,  weighing  about  six  pounds  (if  possible).     Lift  off  the  upper  skin, 
make  one  slight  incision  in  the  middle,  also  three  on  each  side;  tie  it  firmly 
together  with  three  strings,  so  that  it  retains  its  shape,  season  it  with  a 
good  pinch  of  salt,  and  it  will  then  be  ready  to  roast.      Place  the  saddle  in 
a  roasting-pan,  adding  a  gill  of  cold  water;  put  it  in  a  moderate  oven,  and 
let  cook  for  forty-five  minutes.      Baste  it  frequently  with  its  own  gravy, 
and  serve  on  a  very  hot  dish.     Skim  off  all  the  fat,  strain  the  gravy  into  a 
sauce-bowl,  and  serve  separately. 

N.  B. — Should  the  saddle  be  of  heavier  weight,  say  twelve  to  fourteen 
pounds,  one  hour  and  a  quarter  will  be  necessary  to  cook  it. 

665.  Saddle  of  Mutton,  Sauce  Colbert. — Proceed  exactly  the  same  as 
for  No.  664,  serving  half  a  pint  of  Colbert  sauce  (No.  190)  in  a  bowl. 

666.  Saddle  of  Mutton,  Currant  Jelly.— Same  as  directed  for  No.  664 
serving  with  half  a  pint  of  hot  jelly  sauce  (No.  884),  or  with  a  little  cur- 
rant jelly,  separately. 

667.  Saddle  of  Mutton,  Sauce  Poivrade.— Proceed  the  same  as  for 
No.  664,  serving  with  half  a  pint  of  poivrade  sauce,  separately  (No.  194). 

668.  Saddle   of  Mutton,  Londonderry  Sauce.  —  The    same    as    for 
No.  664,  serving  with  half  a  pint  of  hot  Londonderry  sauce  (No.  880). 

669.  Saddle  of  Mutton  a  la  Sevi^ne— Exactly  the  same  as  for   No. 
664,  only  serving  with  six  bouchees  a  la  Sevigne  (No.  588). 

670.  Saddle  of  Mutton  a  la  Duchesse.— Proceed    as    for    No.   664, 
serving  with  six  potatoes  Duchesse  (No.  1006). 


MUTTON— LAMB.  25! 


671.  Saddle  of  Mutton  with  Potatoes. — Served  exactly  the  same  as 
for  No.  664,  only  adding  one  pint  of  potatoes  chateau  (No.  1009). 

672.  Lamb  Fries  a  la  Diable. — Skin  well  six  medium-sized  lamb  fries; 
cut  each  into  three  slices  and  put  them  into  a  bowl.     Season  with  a  table- 
spoonful  of  salt,  a  very  little  cayenne  pepper,  the  juice  of  half  a  lemon, 
one  tablespoonful   of  sweet  oil,   and  a  teaspoonful    of    ground  mustard 
diluted  in  a  tablespoonful  of  Parisian  sauce.     Mix  all  well  together,  roll 
them  in  flour,  and  broil   five   minutes  on  each  side.     Arrange  them  on  a 
hot  dish  garnished  with  six  slices  of  lemon,  and  serve  with  a  hot  sauce  a 
la  Diable  (No.  198),  separately. 

Lamb  chops  can  be  prepared  the  same  way.     Lamb  fries,  as  above  pre- 
pared, should  be  immediately  served  as  soon  as  cooked. 

673.  Lainb  Fries,  Tomato  Sauce. — Same  as  for  No.  672,  only  dipping 
the  slices  in  beaten  egg  instead  of  mustard,  and  then  in  rasped  bread-crust. 
Fry  them  in  hot  fat  for  six  minutes,  and  serve  on  a  hot  dish  on  a  folded 
napkin,  with  half  a  pint  of  hot  tomato  sauce  (No.  205),  separately. 

Lamb  fries  with  Tartare  sauce  are  prepared  the  same  way,  only  serving 
with  half  a  pint  of  Tartare  sauce  (No.  207),  in  a  separate  bowl. 

674.  Brochette  of  Lamb  a  la  Dumas. — Take  a  raw  leg  of  lamb  weigh- 
ing about  three  pounds;  remove  the  bone  and  pare  off  the  skin.     Then  cut 
into  six  square  pieces  of  equal  size.      Put  them  in  a  vessel  with  two  very 
finely  chopped  shallots,  one  teaspoonful  of  chopped  chives,  one  teaspoon- 
ful of  parsley,  and  a  crushed  clove  of  garlic.     Add  the  juice  of  half  a 
lemon,  a  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and  half  a  tea- 
spoonful  of  nutmeg.      Let  them  steep  for  about  two  hours,   stirring  at 
times;  then  take  the  pieces  out,  run  a  skewer  through  the  centre  of  the 
six  pieces,  interlarding  them  with  pieces  of  salt  pork;  dip  them  in  bread- 
crumbs and  broil  for  four  minutes  on  each  side.     Serve  with  half  a  pint  of 
hot  Colbert   sauce  (No.  190),  poured  on  the  serving-dish,  and  place  the 
brochettes  over,  arranging  them  nicely. 

675.  Ballotin  of  Lamb  with  Peas. — Bone  a  shoulder  of  spring  lamb 
weighing  about  two  and  a  half  pounds.     Let  the  end  bone  remain  for  a 
handle.     Season  with  half  a  tablespoonful  of  salt,  and  the  same  quantity  of 
pepper.     Sew  it  up  with  a  needle,  fasten  it  firmly,  and  boil  two  or  three 
minutes  in  the  stock-pot.     After  letting  it  cool,  lard  the  top  with  a  larding 
needle  as  for  a  fricandeau,  and  place  it  in  a  saucepan  with  a  piece  of  lard- 
skin,  a  carrot  and  an  onion  cut  in  slices.      Brown  slightly  for  six  minutes; 
then  moisten  with  a  pint  of  broth  (No.  99)  and  half  a  pint  of  Espagnole 
sauce  (No.  157);  cook  in  the  oven  forty-five  minutes,  take  it  out,  and  strain 
the   sauce  over  a  pint  of  hot,  boiled,  green  peas  (No.  978).     Cook  two 
minutes  longer.      Place  the  garnishing  on  a  hot  dish;  remove  the  strings 
of  the  ballotin;  lay  it  on  the  top  of  the  garnishing,  and  serve. 

676.  Curry  of  Lamb,  with  Asparag-us4ops. — Have  three  pounds  of 
shoulder  of  lamb  cut  into  pieces  about  two  inches  square.     Wash  well  in 
fresh  water,  drain,  put  into  a  saucepan,  and  cover  with  fresh  water.     Let 
it  come  to   a   boil,    then    strain    through  a  colander,  and  wash  again  in 
water.     Place  the  pieces  in  a  saucepan,  covering  them  with  boiling  water; 


252  THE    TABLE. 


season  with  two  tablespoonfuls  of  salt,  one  teaspoonful  of  pepper,  six 
small  onions,  and  a  bouquet  (No.  254).  Put  the  lid  on,  and  cook  forty 
minutes.  Then  strain  off  the  liquor  into  another  saucepan  containing 
half  a  pint  of  roux  blanc  (No.  135),  stirring  well  until  it  boils,  and  then  let 
it  stand  on  the  corner  of  the  stove.  Break  into  a  separate  bowl  four  egg 
yolks  with  the  juice  of  half  a  lemon,  beaten  well  together.  Add  this  to 
the  sauce,  dropping  it  in  little  by  little,  and  stirring  continually.  Pour 
all  over  the  lamb,  and  add  one  pint  of  cooked  asparagus-tops,  but  be 
careful  not  to  let  it  boil  again.  Serve  with  a  border  of  hot,  boiled  rice 
all  around  the  dish. 

677.  Curry  of  Lamb  h  1'Indienne — Proceed  exactly  as  for  No.  676, 
only  adding  three   tablespoonfuls   of  curry  diluted    in  half  a  cupful  of 
water.     Instead  of  the  asparagus-tops,  use  a  border  of  hot,  cooked  rice, 
carefully  arranged  around  the  dish.     Lay  the  curry  of  lamb  on  top  and 
serve. 

678.  Curry  of  Lamb  a  la  Creole.— The  same  as  for  No.  676,  adding, 
ten  minutes  before  serving,  one  gill  of  tomatoes  cut  in  pieces,  and  a  green 
pepper  cut  into  small  pieces,  serving  with  a  border  of  hot,  cooked  rice 
around  the  dish. 

679.  Croquettes  of  Lamb  h  la  Patti.— Prepare  six  lamb  croquettes  as 
for  No.  276,  adding  half  a  pint  of  Patti  garnishing  (No.  245)  laid  on  the 
dish,  and  arranging  the  croquettes  on  top.     Pour  over  it  a  little   meat- 
glaze  (No.  141). 

680.  Croustades  of  Kidneys,  with  Mushrooms. — Prepare  six  crous- 
tades  (No.  264),  and  fill  them  with  kidneys  sautes  au  Madere  (No.   662). 

681.  Lamb  Chops  a  la  Signora. — Pare  six  fine  lamb  chops,  and  split 
them  through  the  centre.     Fill  the  insides  with  a  very  fine  salpicon  (No. 
256);  season   with  a  pinch  of  salt  and  half  a  pinch  of  pepper.      Close 
together,  and  dip  in  beaten  egg,  then  in  fresh  bread-crumbs.     Fry  them 
for  four  minutes  on  each  side  in  two  ounces  of  clarified  butter  in  a  sautoire, 
and  serve  with  a  gill  of  hot  Montglas  sauce  (No.  213)  after  arranging  a 
curled  paper  at  the  end  of  each  chop. 

682.  Lamb  Chops  a  la  Robinson. — Pare    six   lamb   chops,  flatten 
nicely,  and  season  with  one  pinch  of  salt  and   half  a  pinch  of  pepper. 
Place  them  in  a  sautoire  with  one  ounce  of  butter,  and  fry  for  three  minutes 
on  each  side.     Serve  with  a  pint  of  hot  Robinson  garnishing  (No.  253)  on 
the  dish,  and  arrange  the  chops  nicely  over  it,  or  any  other  garnishing 
desired. 

683.  Lamb  Chops,  Maison  d'Or. — Pare   neatly  six  lamb  chops,  make 
an  incision   in  each    one,  and  insert    therein  a  slice   of  truffle.       Season 
with  a  pinch  of  salt  and  half  a  pinch  of  pepper.     Dip  the   chops  in  beaten 
egg  and  then  in  fresh  bread-crumbs.     Fry  them  in  a  sautoire  with  two 
ounces  of  clarified  butter  for  four  minutes  on  each  side,  and  serve  with 
six  heart-shaped  pieces  of  fried  bread,  each   one  covered  with  some  pate- 
de-foie-gras,  and  a  gill  of  hot  Madeira  wine  sauce  (No.  185).     Arrange  a 
curled  paper  on  the  end  of  each  chop. 

684*   Lamb  Chops  a  la  Clichy. — Pare  nicely  and  flatten  six  lamb  chops; 


MUTTON— LA  MB.  253 


season  with  one  pinch  of  salt  and  half  a  pinch  of  pepper.  Fry  slightly  in 
a  sautoire  with  one  ounce  of  butter  for  one  minute  on  each  side;  then  let 
them  cool.  Cover  the  surfaces  with  chicken  forcemeat  (No.  226),  and 
wrap  them  in  crepinette  (a  skin  found  in  the  stomach  of  the  pig);  dip  in 
beaten  egg,  then  in  fresh  bread-crumbs,  and  cook  in  a  sautoire,  with  two 
ounces  of  butter  for  four  miuutes  on  each  side.  Arrange  a  nice  paper 
curl  at  each  end  of  the  chops,  and  serve  with  half  a  pint  of  hot  champagne 
sauce  (No.  204)  on  the  dish,  and  the  chops  over  it. 

685.  Lamb  Chops  a  la  Maintenon. — Take  six  well-pared  and  flattened 
lamb  chops.  Season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper;  put 
into  a  sautoire  with  one  ounce  of  butter,  and  fry  on  one  side  only  for 
one  minute.  Cover  the  cooked  side  with  a  mellow  chicken  croquette 
preparation  (No.  276),  also  a  little  chicken  forcemeat  (No.  226)  on  top. 
Besprinkle  with  one  very  finely  chopped  truffle.  Place  the  chops  on  a 
well-buttered  baking-pan,  and  put  them  in  a  slow  oven  to  cook  for  four 
minutes.  Put  a  curled  paper  on  the  end  of  each  chop,  and  serve  with 
half  a  pint  of  hot,  clear  veloute  (No.  152)  on  the  dish,  and  the  chops  laid 
over  it. 

686.  Lamb  Chops  a  la  Villeroi. — Pare  neatly  six  chops,  flatten  them 
well,  and  season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper.     Make 
an  incision  in  each  chop,  and  garnish  the  inside  with  a  slice  of  truffle, 
previously  dipped  in  demi-glace  (No.  185);  then  dip  the  chops  in  beaten 
egg,  roll  them  in  fresh  bread-crumbs,  and  put  into  a  sautoire  with  two 
ounces  of  butter,  and  fry  four  minutes  on  each  side.     Pour  half  a  pint  of 
hot  Perigueux  sauce  (No.  191)  on  the  dish,  arrange  the  chops  over,  with 
curled  paper  on  the  ends,  and  serve. 

687.  Lamb  Chops  a  la  Massena. — Trim  neatly,  flatten,    and    season 
with  half  a  pinch  each  of  salt  and  pepper,  six  lamb  chops.      Put  them  into 
a  sautoire  with  one  ounce  of  butter,  and  fry  on  one  side  only  for   one 
minute.     Let  them  cool,  and  then  fill  the  cooked  centres  with  a  little  pate- 
de-foie-gras.     Take  six  pieces  of  fried  bread  the  size  of  the  chop,  cut  out 
the  middles  with  a  bread-cutter,  fill  in  the  space  with  pate-de-foie-gras,  and 
lay  it  on  the  cooked  side  of  the  chops.     Garnish  all  around  with  chicken 
forcemeat  a  la  creme  (No.  225),  forced  through  a  paper  cornet.     Place 
them  on  a  buttered  baking-sheet,  and  put  them  into  a  slow  oven.     Cook 
for  seven  minutes.     Prepare  a  pint  of  hot  Madeira  sauce  (No.  185),  pour 
it  on  a  hot  dish,  arrange  the  chops  nicely  on  top,  with  curled  papers  on 
the  ends,  and  serve. 

688.  Minced  Lamb  k  PAnglaise.—  Chop  two  onions  fine,  and  fry  in  a 
saucepan  with  two  ounces  of  butter  for  five  minutes.     Add  two  table- 
spoonfuls  of  flour,  stirring  well  for  two  minutes.     Moisten  with  a  pint  of 
broth  (No.  99),  and  two  tablespoonfuls  of  Parisian  sauce,  a  bouquet  (No. 
254),  and  season  with  a  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and 
half  a  teaspoonful  of  nutmeg.     Stir  until  it  comes  to  a  boil.     Then  cut 
two  pounds  of  cooked  lamb  in  small  pieces,  either  from  the  shoulder  or 
leg,  mince  finely,  and  add  to  the  sauce.     Cook  twenty-five  minutes,  and 
serve  with  chopped  parsley  sprinkled  over. 


254  THE  -TABLE. 


689.  Epigrammes  of  Lamb,  Macedoine.— Take  two  breasts  of  lamb, 
tie  them  and  put  them  on  to  boil  in  the  soup-stock  for  forty-five  minutes. 
Drain  them  well,  then  extract  all  the  bones,  and  press  down  with  a  heavy 
weight  on  top.     When  thoroughly  cold,  cut  each  breast  into  three  heart- 
shaped  pieces,  dip  them  in  oil  or  fat,  seasoning  with  a  tablespoonful  of 
salt  and  a  teaspoonful  of  pepper.      Roll   in  fresh  bread-crumbs,  and  broil 
on  a  slow  fire  for  four  minutes  on  each  side.     Take  six  broiled,  breaded 
lamb  chops,  prepared  and  cooked  exactly  the  same,  and  serve  with  half   a 
pint  of  hot  Macedoine  (No.  1032)  or  any  other  garnishing  that  may  be 
required,  arranging  the  breasts  and  chops  over  the  garnishing. 

690.  Epigrammes  of  Lamb  a.  la  Chicoree. — Proceed  exactly  the  same 
as  for  No.  689,  only  adding  half  a  pint  of  hot  chicory  with  a  little  gravy 
(No.  934),  instead  of  the  other  garnishing,  and  serve  the  same. 

691.  Epigrammes  of  Lamb  a  la  Louisiannaise.  — The  same  as  for  No. 
689,  only  serving  with  one  pint  of  fried  sweet   potatoes  (No.  993)  around 
the  dish,  and  a  gill  of  hot  Madeira  wine  sauce  (No.  185). 

692.  Epigrammes  of  Lamb  a  la  Soubise.— The  same  as  for  No.  689, 
serving  with  half  a  pint  of  hot  Soubise  (No.  250)  and  basting  with  a  little 
meat-glaze  (No.  141). 

693.  Shoulder  of  Lamb  a  PAMcaine.— Take  a  shoulder  of  lamb  of 
about  three  pounds,  season  with  one  pinch  of  salt  and  one  pinch  of  pep- 
per, and  tie  it  up  well.      Place  in  a  saucepan  with  one   sliced  onion,  and 
one  sliced  carrot,  and  brown  for  six  minutes.     Moisten  with  one  pint  of 
broth  (No.  99),  and  a  pint   of   Espagnole  sauce  (No.  151).     Let  cook  for 
forty-five    minutes.       Skim   all    the  fat  from  the  gravy,   and  remove  the 
shoulder  to  a  hot  dish  and  untie  it.     Garnish  the  dish  with  three  stuffed 
egg-plants  (No.  909),  and  half  a  pint  of  cooked  gumbo  (No.  1030).     Strain 
the  gravy  over  the  shoulder,  and  serve. 

694.  Shoulder  of  Lamb,  Puree  Normande. — Proceed  exactly  the  same 
as  for  No.  693,  only  substituting  one  pint  of  hot  Normande  (No.  175)  for 
the  other  garnishing. 

695.  Shoulder  of  Lamb,  with  Stuffed  Tomatoes.— The  same  as  for 
No.  693,  placing  six  stuffed  tomatoes  (No.  1023)  around  the  dish  before 
serving. 

696.  Shoulder  of  Lamb,  Jardiniere. — Proceed  as  directed  in  No.  693, 
only  serving  with  one  pint  of  hot  Jardiniere  (No.  1033). 

697.  Shoulder  of  Lamb,  Stuffed  a  la  Macedoine.— Prepare  a  shoulder 
the  same  as  for  No.  693,  but  before  tying  it,  fill  the  interior  with  American 
forcemeat  (No.  229);  let  cook  the  same,  and  serve  with  one  pint  of  hot 
Macedoine  (No.  1032). 

698.  Shoulder  of  Lamb  a  la  Bonennalse. — Braise  a  shoulder  of  lamb 
as  for  No.  693,  cut  three  medium-sized  turnips  the  shape  of  a  large  clove 
of  garlic,  and  put  them  in  a  sautoire,  with  an  ounce  of  butter,  and  a  tea- 
spoonful  of  powdered  sugar  on  top.      Place  it  in  the  oven,  and  leave  it  in 
until  they  become  thoroughly  brown,  tossing  the  pan  frequently  to  pre- 
vent burning.      Pour  the  gravy  from    the  meat  over  the  turnips,  dish  up 
the  shoulder,  arrange  the  turnips  around  and  serve. 


M U  T  TON— LA  MB.  255 


699.  Shoulder  of  Lamb  a  la  Flamande.—  The  same  as  for   No.  693, 
serving  for  garnishing  half  a  pint  of  cooked  carrots,  half  a  pint  of  cooked 
turnips,  and  half  a  pint  of  cooked  red  cabbage,  nicely  arranged  in  clusters 
around  the  dish. 

700.  Hashed  Lamb  a  la  Polonaise. — Fry  two  chopped  onions  in  a 
saucepan  with  an  ounce  of  butter;  add  half  a  pound  of  cooked,  hashed 
lamb  to  one  pint  of  cooked,  hashed  potatoes   (No.  1002).     Season  with  a 
good  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and  half  a  teaspoonful 
of  nutmeg.     Moisten  with  half  a  pint  of  broth,  and  cook  for  ten  minutes. 
Place  the  hash  on  a  hot  dish,  and  arrange  six  poached  eggs  (No.  404)  on 
top.     Serve  with  chopped  parsley  sprinkled  over. 

701.  Haricot  or  Ragout  of  Lamb  a  la  Providence. — Take  a  fine  breast 
or  a  shoulder  of  lamb  weighing  about  three  pounds,   cut  it  into  equal 
square  pieces,  and  fry  them  in  a  saucepan  with  an  ounce  of  butter  or  fat. 
Add  six  small,  sound,  peeled  onions,  and  when  browned,  after  about  ten 
minutes,  dredge  in  three  tablespoonfuls  of  flour,   stirring   well  for  two 
minutes.     Moisten  with  three  pints  of  water  or  white  broth  ;  stir  well, 
adding  two  pinches  of  salt,  one  pinch  of  pepper,  two  crushed  cloves  of 
sound  garlic,  and  a  bouquet  (No.  254).     Let  cook  for  forty-five  minutes. 
Two  minutes  after  it  begins  to  boil,  thoroughly  skim  off  the  scum  on  the 
surface.     Remove  the  bouquet  and  pour  the  ragout  on  a  hot  dish.     Arrange 
half  a  pint  of  flageolets,  plunged  for  half  a  minute   into  boiling  water  and 
well  drained,  or  cooked  lima  beans,  on  one  side  of  the  dish,  and  the  same 
quantity  of  cooked  carrots,  cut  in  quarters,  on  the  other,  and  then  serve. 

702.  Breast  of  Lamb,  Jardiniere.— Boil  three  medium-sized  breasts 
of  lamb  for  fifty  minutes  in  the  stock-pot,  then  the  bones  will  be  detached. 
Take  them  out,  put  the  meat  under  a  heavy  weight,  and  let  it  thoroughly 
cool;  then  pare  neatly.     Cut  each  breast  in  two,  and   place   on  a  dish. 
Season  them  with  a  good  tablespoonful  of  salt,  a  teaspoonful  of  pep- 
per, and  immerse  them  in  two  tablespoonfuls  of  oil.     Roll  them  in  fresh 
bread-crumbs,  and  broil  them  for  four  minutes  on  each  side.     Serve  them 
with  one  pint  of  hot  Jardiniere  garnishing  (No.  1033)  on  the  dish,  and  the 
breasts  nicely  arranged  over  it. 

703.  Stewed  Lamb  and  Oyster-plant. — As  directed    for    ragout  of 
lamb  (No.   701);  substituting  for  garnishing   one    bunch    of    thoroughly 
scraped  and  well-washed  oyster-plant,  cut  into  medium-sized  pieces,  and 
cooked  with  the  stew. 

704.  Stewed  Lamb  a  la  Francaise. — The  same  as  for  No.  701;  adding 
half  a  pint  of  carrots,  half  a  pint  of  turnips,  cooked  with  the  lamb,   and 
half  an  hour  before   serving  putting  in  a  pint  of  pared,  small,  whole,  raw 
potatoes. 

705.  Stewed  Lamb  and  Lima  Beans. — Proceed  as  directed  for  No. 
701,  replacing  the  garnishing  by  one  pint  of  cooked  lima  beans,  added  five 
minutes  before  serving. 

706.  Stewed  Lamb,  with  Peas. — The  same  as  for  No.  701,  only  suK 

stituting  for  the  garnishing  one   pint  of  green   peas  half  an   hour  before 
the  stew  is  ready  or,  if  canned  peas,  five  minutes  before  serving. 


256  THE    TABLE. 


707.  Stewed  Lamb  and  Flageolets. — Proceed  as  directed  for  No.  701, 
only  using  instead  of  the  garnishing  a  pint  of  well-soaked  and  drained 
flageolets,  five  minutes  before  serving. 

708.  Stewed  Lamb  a  la  Parisienne.—  The  same  as  for  No.  701,  using 
a  garnishing  of  one  pint  of  raw  Parisian  potatoes  (No.  986)  half  an  hour 
before  serving. 

709.  Stewed  Lamb  and  String  Beans. — The  same  as  for  No.  701, 
only  substituting  for  garnishing,  one  pint  of  pared  and  cleaned  string- 
beans  half  an  hour  before  serving. 

710.  Stewed  Lamb  Louisiannaise. — Proceed  exactly  as  for  No.  701, 
substituting  for  garnishing  one  pint  of  fried  sweet  potatoes,  when  serv- 
ing, all  around  the  dish. 

711.  Stewed  Lamb  a  la  Creole.— The  same  as  for  No.  701,  adding  for 
garnishing  two  cut-up  tomatoes,  one  cut-up  green  pepper,  and  one  chopped 
onion.      Serve  with  a  bouquet   of  cooked  rice  for  a  garnishing  around 
the  dish. 

712.  Lamb's  Kidneys,   Colbert  Sauce. — Split  open  twelve  kidneys, 
skin    them    well,  and    place    on   a   dish    with   a   tablespoonful    of    sweet 
oil.     Season  with  a  tablespoonful  of  salt,  a  teaspoonful  of  pepper,  and 
half  a  teaspoonful  of  nutmeg.     Take  six  silver  skewers  (if  none  on  hand, 
use  wooden  ones),  run  each  skewer  through    the  centre   of  two  kidneys 
(which  should  never  become  detached),  roll  them  in  fresh  bread-crumbs, 
and  put  them  to  broil  on  a  moderate  fire  for  four  minutes  on  each  side. 
Place  them  on  a  very  hot  dish  on  which  has  been  previously  poured  a 
pint  of  hot  Colbert  sauce  (No.  190),  and  send  to  the  table  very  hot. 

713.  Lamb's  Kidneys,  with  Bacon. — Proceed  as  for  No.  712,  but  do 
not  roll  them  in  bread-crumbs,  and  serve  them  with  six  slices  of  broiled 
bacon  (No.  754)  and  a  gill  of  maitre  d'hotel  butter  (No.  145). 

714.  Stewed  Kidneys  with  Cepes. — Pare,  trim,  and  skin  well  twelve 
kidneys.     Cut  them  into  slices,  and  cook  for  five  minutes  in  a  frying-pan 
with  an  ounce  of  clarified  butter,  a  tablespoonful  of  salt,  and  a  teaspoon- 
ful of  pepper.     Brown  well  ;  then  add  half  a  pint  of  Espagnole  sauce  (No. 
151),  also  four  cepes  cut  into  pieces.      Warm  without  boiling,  add  the 
juice  of  half  a  lemon,  and  a  teaspoonful  of  chopped  parsley,  and  serve. 

All  stewed  kidneys  are  prepared  the  same  way,  with  any  other  garnish- 
ing required. 

715.  Lamb's  Kidneys  a  la  Diable. — Skin  and  pare  well  twelve  kidneys, 
split  them   in  two  without  separating  the  parts,  and    run  the  skewers 
through  as  for  No.  712.      Broil  them  slightly  for  one  minute  on  each  side. 
Mix  together  in  a  dish    one  teaspoonful  of  English    mustard    with  two 
tablespoonfuls  of  Parisian  sauce,  the  third   of  a  teaspoonful  of  cayenne 
pepper,  a  teaspoonful  of  salt,  and  a  like   quantity  of  mignonette  pepper. 
Roll  the  kidneys  well  in  this,  then  in  bread-crumbs,  and  finish  by  broiling 
them  once  more  for   three  minutes   on  each  side.     Serve  with  a  gill  of 
maitre  d'hotel  butter  (No.  145)  poured  over  the  kidneys. 

716.  Lamb  Steak  with  Puree  of  Peas.— Cut  and  saw  off  six  small 
steaks  from  a  tender  leg  of  lamb  ;  pare  and  trim  them  nicely,  flatten,  and 


PORK.  257 


season  with  a  good  tablespoonfulof  salt  sprinkled  over,  and  a  teaspoonful 
of  pepper.  Put  a  tablespoonful  of  sweet  oil  on  a  dish,  roll  the  steaks 
well  in  it,  then  broil  them  for  five  minutes  on  each  side.  Place  on  a  hot 
serving-dish  half  a  pint  of  hot  puree  of  peas  (No.  49)  ;  arrange  the  steaks 
over,  and  serve. 

The  steaks  can  be  served  with  any  other  garnishing  required. 

717.  Lamb  Steak,  Sauce  Piquante. — The  same  as  for  No.  716,  serv- 
ing for  garnishing  half  a  pint  of  hot  piquante  sauce  (No.  203). 

718.  Lamb  Steak  a  1'Americaine.— Proceed  as  for  No.  716,  and  serve 
the  lamb  steaks  with  six  small  pieces  of  fried  hominy  (No.  1035),  also  one 
gill  of  hot  Madeira  sauce  (No.  185)  on  the  dish,  and  the  steaks  arranged 
over,  with  six  slices  of  broiled  bacon  over  them. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


PORK. 


719.  Black  Sausage,  Mashed  Potatoes.— Take  six  black  sausages  (or 
blood   pudding)  ;  make  four  light  incisions  on  each  side  of  them  with  a 
knife,  then  broil  them  for  five  minutes  on  each  side.-    Neatly  arrange  a 
pint  of  mashed  potatoes  (No.  998)  on  a  hot  dish  ;  nicely  dress  the  sausages 
over,  and  serve.     They  also  may  be  baked  in  a  pan  in  the  hot  oven  for 
ten  minutes. 

720.  Suckling  Pig,  Apple  Sauce. — Thoroughly  clean  the  interior  of  a 
small,  tender,  suckling  pig  (reserving  the.  liver);  drain  it  well.    Season  the 
interior  with  two  pinches  of  salt,  one  good  pinch  of  pepper,  and  the  third 
of  a  pinch  of  grated  nutmeg.     Chop  up  the   liver  very  fine,  and  fry  it  in  a 
saucepan,  with  half  an  ounce  of  butter,  for  five  minutes.   Stuff  it  with  Amer- 
ican forcemeat  (No.  229),  then  sew  up  the  aperture  with  a  kitchen-needle. 
Have  a  roasting-pan  ready,  sprinkle  into  it  half  a   cupful  of  cold  water, 
then  lay  in  the  pig,  so  that  it  rests  on  its  four  legs.   Completely  cover  all 
around  with  a  buttered  paper,  then  put  it  into  a  moderate  oven,  and  let 
cook  for  two  hours;  baste  it  frequently,  while  cooking,  with  its  own  gravy. 
Remove  it  to  a  hot  dish,  untie,  skim  the  fat  from  the  gravy,  and  strain  the 
lean  part  of  it  over  the  pig.     Serve  with  a  pint  of  hot  apple  sauce  (No. 
168)  in  a  separate  bowl. 

721.  Boiled  Ham,  plain. — Select  a  nice,  small,  lean  ham  of  about  seven 
pounds,   and  steep   it  in  cold  water  during  a    whole  night  ;  take  it  out, 
lay  it   on  a  board   or  table,  dry   it   thoroughly  in  a  cloth,  then  put  it  in 
a  saucepan  and  cover  it  with  cold  water.       Let  it  boil  for  two  hours,  then 
remove    it    from  its  stock,  lift  off  the    upper  skin,   trim  it   neatly,  and 

17 


258  THE    TABLE. 


ornament  artistically  the  large   end   bone  with  a  pretty  paper  ruffle,  then 
serve  it  with  any  kind  of  sauce  required  for  garnishing. 

722.  Cold  Boiled  Ham,  for  family  use. — Proceed  the  same  as  for  No. 
721,  but  let  the  ham  be  thoroughly  cooled  off  before  serving. 

723.  Roast    Ham,  Champagne  Sauce, — Boil  a  ham  exactly  as  directed 
for  No.  721,  making  a  few  lengthwise  incisions  on  the   surface.     Sprinkle 
the  top  with  a  little   powdered   sugar;  arrange  it  in  a  roasting-pan,  then 
place  it    in  a  slow  oven  for   fifteen   minutes.     Serve  with  half  a  pint  of 
champagne  sauce  (No.  204). 

724.  Roast  Ham,  with  Corn  a  la  Creme. — The  same  as  for  No.  723, 
serving  with  it  one  pint  of  hot  corn  a  la  creme  (No.  963). 

725.  Roast  Ham,  with  Spinach. — Proceed  as  for  No.  723,  only  serving 
with  one  pint  of  cooked  hot  spinach  au  jus  (No.  943). 

726.  Pig's  Cheek,  with  Spinach. — Take  two  lean,  smoked  pig's  cheeks; 
let  them   soak  in  cold   water  over  night,  then  drain  them  well,  and   put 
them  in  a  saucepan,  covering  them  with  cold  water.      Let   cook  for  one 
hour  and  three-quarters;  then  lay  them   on  a  dish,  drain  well  again,  and 
lift  off  the  rind  and  skin  which   adheres  to  the  tongue,  then  remove  the 
bones,  and  place  the  cheeks  on  a  hot  serving-dish.     Garnish  with  one  pint 
of  hot  spinach  au  jus  (No.  943);  arrange  the  .cheeks  nicely  on  top,  and 
serve. 

727.  Pig's  Feet  a,  la  St.  Hubert.— Split  three  good-sized,  boiled   pig's 
feet  in  two,  place  them  on  a  deep  dish,  season  with  a  pinch  of  salt,  half  a 
pinch  of  pepper,  and  one  tablespoonful  of  oil.     Roll    them  well  together, 
and  lay  them  in  fresh  bread-crumbs.      Put  them  to  broil  for  four  minutes 
on  each  side,  and  then  serve  with  half  a  pint  of  hot   piquante  sauce  (No. 
203),  to  which  has  been  added  ateaspoonful  of  diluted  mustard.      Pour  the 
sauce  on  the  dish,  and  arrange  the  feet  nicely  upon  it. 

728.  Pig's  Feet,  Sauce  Robert.— Exactly  the  same  as  for  No.   727, 
serving  with  half  a  pint  of  hot  Robert  sauce  (No.  192). 

729.  Pig's   Feet,  Sauce  Piquante. — The  same  as  for  No.  727,  serving 
with  half  a  pint  of  hot  piquante  sauce  (No.   203),  omitting  the  mustard. 

730.  Pig's  Feet,  New  York  Style.— The  same  as  for  No.    727,  serving 
them  on  six  pieces  of  toast,  with  a  gill  of  maitre  d'hotel  butter   (No.    145) 
over  the   feet. 

Boston  Style. — Dip  them  in  frying  batter,  then  fry  in  a  pan  with  two 
ounces  of  butter  on  a  moderate  fire  for  ten  minutes.  Dress  them  on  a  hot 
dish  with  a  folded  napkin,  and  serve  with  any  sauce  desired  separately. 

731.  Pig's  Feet  a  la  Poulette.— Put  three  boiled  pig's  feet,  cut  in  two, 
into  a  saucepan  with  half  an  ounce  of  butter,  let  simmer  for  five  minutes, 
add  a  pint  of  poulette  sauce  (No.  598);  heat  without  boiling  for  five   min- 
utes, then  serve  with  a  little  chopped  parsley  sprinkled  over. 

732.  Stuffed  Pig's  Feet  a  la  Perigueux.— To  one  and  a  half  pounds 
of  boned  turkey  forcemeat  (No.  813)  add  two   minced   truffles  and  half  a 
glassful  of  Madeira  wine;  mix  well  together  in  a  bowl.    Spread  six  pieces 
of  crepinette    a  skin  found  in  the  stomach  of  the  pig),  the  size  of  the  hand, 
on  the  table.   Lay  on  each  one  a  piece  of  forcemeat  the  size  of  an  egg;  spread 


PORK:.  259 


it  well,  and  lay  one-half  of  a  boned  pig's  foot  on  top  (No.  734).  Cover  with 
another  light  layer  of  forcemeat,  and  finish  each  with  three  thin  slices  of 
truffles.  Cover  the  crepinettes  so  that  they  get  the  form  of  envelopes  ; 
fold  them  up,  and  dip  one  after  the  other  in  beaten  egg,  then  in  fresh 
bread-crumbs,  and  cook  in  a  sautoire  with  two  ounces  of  clarified  butter. 
Place  a  heavy  weight  on  top  of  the  feet,  let  cook  on  a  slow  fire  for  twelve 
minutes  on  each  side,  and  serve  with  half  a  pint  of  hot  Perigueux  sauce 
(No.  191)  on  the  dish,  and  the  pig's  feet  on  top. 

733.  Stuffed  Pig's  Feet,  Madeira  Sauce.— Exactly  the  same  as  for 
the  above,  only  serving  with  half  a  pint  of  hot  Madeira  sauce  (No.  185)  in 
place  of  the  other. 

734.  Boned  Pig's  Feet.— Take  three  boiled  feet,  cut  them  in  two,  put 
them  into  boiling  water  for  four  minutes,  then  take  them  out.    Drain  well, 
bone  them,  then  put  the  flesh  into  a  dry,  clean  cloth,   and  wipe  them 
thoroughly. 

735.  Sausages,  with    White    Wine.— Brown   a   very   finely   chopped 
onion  in  a  sautoire  with  one  ounce  of  butter.     Moisten  with  half  a  glass- 
ful of  white  wine,  and  add  two  country  sausages;  prick  them  slightly  with 
a  fork,  then  cover  the  pan,  and  let  cook  for  five  minutes.  !^  Put  in  half  a 
pint  of  Espagnole  sauce  (No.  151),  cook  again  for  five  minutes,  and  serve 
with  a  little  chopped  parsley  sprinkled  over. 

736.  Sausages  a  1'Anglaise. — Place    twelve   country   sausages   on    a 
baking-tin  ;    prick  them  a   little,  and  separate  them  by  twelve  slices  of 
bread   cut  the  same  height  as  the  sausages.     Bake  in  the  oven  for  twelve 
minutes,  baste  them  occasionally  with  their  own  juice,  and  serve  with 
half  a  pint  of  hot  Madeira  sauce  (No.  185)  in  a  separate  bowl. 

737.  Sausages  a  1'Italienne. — The  same  as  for  No.  735,  adding   six 
minced  mushrooms  to  the  sauce  five  minutes  before  serving. 

738.  Sausages  a  la  Bourguignonne. — Take  twelve  country  sausages, 
prick  them  with  a  fork,  and  place  them  in  a  baking-dish.     Put  them  in 
the  oven,  and  let  cook  for  ten  minutes  ;  garnish  a  hot  dish  with  a  pint  of 
hot  puree  of  red  beans  (No.  951);  and  arrange  the  sausages  on  top,  then 
serve. 

739.  Sausages,  with  Cabbage. — Procure  a  medium-sized  white  cab- 
bage ;  remove  all  the  green  leaves,  and  cut  it  into  four  square  parts,  sup- 
pressing the  centre  stalks.     Wash  thoroughly  in  cold  water,  then  drain 
well  in  a  cloth  ;  when  finished  cut  them  into  small  pieces,  and  put  them 
into  boiling,  salted  water  for  five  minutes.    Remove  into  cold  water  to  let 
it  cool  off  moderately;  take  it  out,  drain  in  a  colander,  and  put  the  cabbage 
into  a  saucepan  with  a  gill  of  fat  from  the  soup-stock,  or  an  ounce  of 
butter.     Season  with  a  good  pinch  of  salt  and  half  a  pinch  of  pepper,  also 
a  whole  medium-sized  onion,  and  a  carrot  cut  into  four  pieces.     Put  on 
the  lid  of  the  saucepan,  remove  to  a  moderate  fire,  and  let  cook  for  thirty 
minutes.     Take  twelve  country   sausages,    prick  them  with  a  fork,  add 
them  to  the  cabbage,  and  let  all  cook  together  for  twelve  minutes.-    Dress 
the  cabbage  on  a  hot  dish,  and  decorate  with  the  sausages  and  carrots  on 
top.     Serve  very  hot. 


26O  THE   TABLE. 


740.  Sausages    au    Gastronome. — Prick  twelve  nice,   lean   sausages 
with  a  fork  ;  put  them  in  a  tin  baking-dish,  and  cook  them  for  six  minutes 
in  the  oven.     Add  two  raw  eggs  to  a  pint  and  a  half  of  mashed  potatoes, 
with  three  tablespoonfuls  of  grated  Parmesan  or  Swiss  cheese,  mix  well 
together,  and  lay  it  on  a  baking-dish.      Place  the  sausages  on  top,  put  it 
in  the  oven,  and  let  cook  for  six  minutes.     When  finished  take  them  out, 
and  serve  on  a  dish  with  half  a  gill  of  demi-glace  (No.  185)  thrown  over. 

741.  Pork  Tenderloin. — Procure  three  good-sized  pork  tenderloins, 
pare  them  neatly,  remove  the  sinews,  and  cut  each  fillet  lengthwise  in  two 
without  detaching  ;    place  in  a  sautoire  with  a  tablespoonful  of  butter. 
Season  them  one  hour  before  cooking  with  two  pinches  of  salt  and  one 
pinch  of  pepper,  and  let  them  cook  on  the  stove  for  six  minutes  on  each 
side.    Arrange  them  on  a  hot  serving-dish',  and  skim  the  fat  from  the  sur- 
face of  the  gravy.     Add  to  the  lean  part  half  a  cupful  of  broth  (No.  99), 
letting  it  come  to  a  boil,  and  mixing  well  with  a  spoon.    Strain  the  gravy 
over  the  fillets,  and  serve.     Any  sauce  or  garnishing  desired  may  be  add- 
ed to  the  tenderloins. 

742.  Pork  Andouillettes. — Procure  one  and  a  half  pounds  of  andouil- 
lettes;  cut  them  into  six  pieces,  and  make  four  slight  incisions  on  each  side. 
Place  them  in  a  tin  baking-dish,  and  put  them  in  the  oven  to  cook  for 
eight  minutes.     Remove  them  to  a  hot  serving-dish,   previously  plac- 
ing thereon  a  pint  of  mashed  potatoes,  or  a  pint  of  hot  puree  of  peas,  and 
place  the  andouillettes,  nicely  arranged,  on  lop. 

743.  Pork  Chops,  Plain. — Take  six  thick  pork  chops,  pare  and  flatten 
them  nicely,  then  season  with  a  pinch  of  salt  and  a  pinch  of  pepper  one 
hour  before  using  them.     Put  them  in  a  sautoire  with  one  ounce  of  butter, 
and  let  cook  on  the  stove  for  six  minutes  on  each  side.  Arrange  the  chops 
on  a  hot  dish,  skim  off  the  fat  from  the  gravy,  and  add  half  a  cupful  of 
broth  to  the  lean  part.     Let  come  to  a  boil,  strain  over  the  chops,  and 
serve. 

744.  Pork  Chops,  Broiled.— These  are  to  be  prepared  exactly  the  same 
as  for  No.  743,  only  to  the  seasoning  add  one  tablespoonful  of  sweet  oil, 
and  roll  in  the  chops  well.     Put  them  to  broil  for  six  minutes  on  each 
side,  then  arrange  them  on  a  hot  dish,  and  serve  with  a  gill  of  hot  maitre 
d'hotel  butter  (No.  145),  well  spread  over  the  chops. 

745.  Pork  Chops,  Piquante  Sauce.— Proceed  exactly  as  for  No.  743, 
serving  with  half  a  pint  of  hot  piquante  sauce  over  the  chops  (No.  203). 

746.  Pork  Chops,  Sauce  Robert. — Same  as  for  No.  743,  sending  them 
to  the  table  with  half  a  pint  of  hot  Robert  sauce  (No.   192)  poured  over 
the  chops. 

747.  Pork  Chops  a  la  Diable.— The  same  as  for  No.  743,  but  serving 
with  half  a  pint  of  sauce  a  la  Diable  (No.  198)  over  the  chops. 

748.  Pork  Chops,  Apple  Sauce. — Proceed  as  for  No.  743,  serving  with 
one  pint  of  hot  apple  sauce  (No.  168)  in  a  separate  bowl. 

749.  Pork  Chops  a  la  Puree  de  Pois.— The  same  as  for  No.  743,  pour- 
ing half  a  pint  of  hot  puree  of  peas  on  the  dish,  and  placing  the  chops 


PORK.  26l 


750.  Pork  Chops  with  Puree  of  Potatoes.— Exactly  the  same  as  for 
No.  743,  serving  with  a  pint   of  puree  of  hot  potatoes  (No.  998)  on  the 
dish,  and  the  chops  nicely  arranged  over. 

751.  Roasted  Fresh  Pork. — Take  three  pounds  of  fresh  loin  of  pork; 
season  two  hours  before   needed  with  two  good  pinches   of  salt  and  one 
good  pinch. of  pepper,  well  distributed.      Put  it  into  a  roasting-pan  with 
half  a  cupful  of  water,  place  it  in  the  oven,  and  let  roast  for  fully  one  and 
a  half  hours,  being  careful  to  baste  it  frequently  with  its   own   gravy. 
Remove  it  to  a  hot  dish,  skim  the  fat  from   the   gravy,  strain  the  lean 
part  over  the  roast,  and  serve. 

752.  Pork  and  Beans. — Take  a  pint  of  white  dry  beans,  soak  them  in 
fresh  water  for  six  hours,  then  drain   through  a  colander.      Place   them  in 
a  saucepan,  or  preferably  an  earthen  dish  ;  season  with  one  small  pinch  of 
salt,  half  a  pinch  of  pepper,  one   tablespoonful   of  either  syrup  or  brown 
sugar,  and  one  medium-sized  carrot  cut  in  two.     Take  a  pound  and  a  half 
of  freshened  salt  pork  (previously  well- washed  in  fresh  water),  make  four 
incisions  on  each  side,  and  place  it  in  the  vessel  with  the  beans  ;  cover 
with  the  lid,  and  let  cook  all  together,  either  on  the  stove  or  in  the  oven,  for 
two  hours  and  a  half.      If  it  should  get  too  dry,  moisten  with  a  little 
broth.      It  will  now  be  ready  to  serve.       Place   the   garnishing  on  a  hot 
dish,  and  arrange  the  pork  on  top  ;  the  whole  can  be  returned  again  to  the 
oven  with  a  little  powdered   sugar  sprinkled  over   the   top,   leaving   it 
in  five  minutes  to  give  it  a  golden  color;  then  serve. 

753.  How  to  Prepare  Ham  for  Broiling  and  Frying-. — Procure  a  fine, 
sound,    smoked  ham,  weighing  about  twelve  to  thirteen  pounds,  select- 
ing it  as  lean  as  possible.     With  a  sharp  knife,  begin  cutting  it  care- 
fully at  the  end  of  the  shank  bone,  between  the  bone    and  the  string  used 
for  hanging  purposes,  coming  down  on  to  the   knuckle  ;  follow  the  edge 
of  the  bone,  until  the   small  edge-bone  is  fully  reached,  then   make   a 
straight  cross-cut  from  the  bone,  so  as  to  separate  it  entirely.     When  this 
is  accomplished,  put  the  bone  part  aside  for   soup,  garnishing,  scrambled 
eggs,  sauces,  or  any  other  needful  purposes.     Keep  the  ham  hung  up  in 
a  dry  place  in  a  moderate  temperature. 

For  broiling  and  frying. — Cut  from  the  boneless  part  the  necessary 
number  of  slices  desired  to  be  used  each  time,  as  thin  as  possible,  always 
beginning  from  the  side  of  the  edge-bone.  Pare  off  the  skin  neatly  from 
the  slices,  and  arrange  them  on  the  broiler,  then  broil  them  for  two  min- 
utes on  each  side;  take  from  off  the  fire,  dress  them  on  a  hot  dish,  and 
send  to  the  table. 

By  preparing  the  ham  as  described  in  the  above,  it  will  always  be 
crisp  and  enjoyable.  When  frying,  four  minutes  will  be  sufficient  in  very 
hot  fat. 

754.  How  to  Prepare  English  Breakfast  Bacon.— Procure  a  fine,  fresh 
English  breakfast  bacon,  and  with  a  keen  knife   cut  the  under  bones  off; 
pare  both  edges  neatly,  also  the  end  (the  opposite  side  to  the  string  which 
hangs  it  up).     With  the  use  of  the   same  sharp  knife,  cut  the   necessary 
number  of  slices  desired  for  immediate  use,  and  no  more.    Thin  slices  are 


262  THE    TABLE. 


always  preferable,  so  that  the  bacon,  whether  broiled  or  fried,  will  be 
crispy  and  tasty.  When  cutting  off  the  slices  be  careful  to  avoid  detach- 
ing them  from  the  skin,  also  cut  them  crosswise,  but  never  lengthwise. 
Arrange  the  slices  on  the  broiler,  and  broil  on  a  moderate  fire  for  two 
minutes  on  each  side  ;  dress  the  crispy  slices  on  a  hot  dish,  and  serve 
immediately. 

Four  minutes  will  suffice  for  frying.  See  that  the  bacon  is  kept  hang- 
ing by  the  string  in  a  dry,  cool  place,  but  never  put  it  on  the  ice. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


POULTRY. 


755.  Chicken  Roasted,  Plain.— Singe,  draw,  wipe  nicely,  and  truss  a 
fine  large  chicken  weighing  three  pounds.      Cover  it  with  a  thin  slice    of 
salt  fat  pork,  and  place    it  in  a  roasting-pan  with  two   tablespoonfuls   of 
broth.     Spread  a  very  little  butter  over  the  breast,  sprinkle   on  half  a 
pinch  of  salt,  and  put  it  in  the  oven  to  cook  for  fifty  minutes.     Baste  it 
frequently,  and  arrange  it  on  a  hot  dish,  untie,  and  decorate  with  a  little 
watercress.     Strain  the  gravy  into  a  sauce-bowl,  and  send  it  to  the  table. 

756.  Chicken  Broiled  With  Bacon. — Procure  two   very  fine,   tender, 
spring  chickens,  singe,  draw,  wipe  neatly,  a.nd  cut  the  heads  off,  then  split 
them  without  separating.      Place  them  on  a  dish,  season  with  one  pinch  of 
salt,  half  a  pinch  of  pepper,  and  one  tablespoonful  of  sweet  oil;  turn  them 
well  in  the  seasoning.      Put  them  to  broil  for  nine  minutes   on  each  side. 
Prepare  six  small  toasts  on  a  hot  dish,  arrange  the  two  broiled  chickens 
over,  spread  half  a  gill  of  maitre  d'hotel  butter  on  top  (No.  145),  and 
decorate  with  six  thin  slices  of  broiled  bacon  (No.  754);  then  serve. 

757.  Chicken  Pot-pie. — Take  one  fine  Philadelphia  chicken,  from  three 
and  a  half  to  four  pounds,  singe,  draw,  wipe  well,  and  cut   it   into  twelve 
even  pieces.     Put  these  in  a  saucepan,  and  cover  them  with  cold   water; 
leave  them  in  for  thirty  minutes,  then  wash  well,  drain,  and  return  them  to 
the  saucepan.     Cover  again  with  fresh  water,  season  with  two  pinches  of 
salt,  one  pinch  of  pepper,  and  a  third  of  a  pinch  of  nutmeg;  add  a  bouquet 
(No.  254),  six  small  onions,  and  four  ounces  of  salt  pork  cut  into  square 
pieces.     Cook  for  three-quarters  of  an  hour,  taking  care  to  skim  well,  then 
add  one  pint  of  raw  potatoes,  Parisiennes  (No.  986),  and  three  tablespoon- 
fuls of  flour  diluted  with  a  cupful  of  cold  water.     Stir  until  it  boils,  then 
let  cook  for  ten   minutes.     Remove  the  bouquet  and  transfer  the  whole 
to  a  deep  earthen  baking-dish;    moisten  the  edges  slightly  with   water, 
and  cover  the  top  with  a  good  pie-crust  (No.  1078).     Egg  the  surface; 


POULTRY.  263 


make  a  few  transverse  lines  on  the  paste  with  a  fork,  and  cut  a  hole  in 
the  centre.  Bake  it  in  a  brisk  oven  for  fifteen  minutes,  then  send  to  the 
table. 

758.  Chicken  Croquettes  a  la  Reine. — Make  a  croquette  preparation 
as  for  No.  276,  with  chicken  and  mushrooms;  roll  it  into  six  cork-shaped 
croquettes,  dip  each  one  separately  in  beaten  egg,  then  in  fresh  or  rasped 
bread-crumbs,  fry  them  in  very  hot  fat  for  four  minutes,  then  drain  them 
thoroughly,  and  place  them  on  a  hot  dish,  over  a  folded  napkin.     Serve 
with  half  a  pint  of  hot  sauce  a  la  Reine  (No.  623)  separately. 

759.  Chicken  Croquettes  a  la  Perigueux. — The  same   as    for  No. 
758,  serving  with  half  a  pint  of  hot  Perigueux  sauce  (No.  191)  separately. 

760.  Chicken  Croquettes  a  1'Ecarlate.— Exactly  the  same  as  for  No. 
758,  serving  with  half  a  pint  of  hot  sauce  Ecarlate  (No.  247)  separately. 

761.  Chicken  Croquettes  a  la  Perigourdin. — Prepare  some  forcemeat 
as  for  croquettes  (No.  276),  composed  of  chicken,  mushrooms,  two  truffles 
cut  into  small  square   pieces,  and   bits   of  cooked   smoked   tongue,  about 
one  ounce.     Fry  them   for  four  minutes,  then  serve   the   six  croquettes 
with  half  a  pint  of  hot  Madeira  sauce  (No.  185).     Add  to  it  one  chopped 
truffle  and  six  chopped  mushrooms;  let  cook  five  minutes,  and  serve  in  a 
separate  bowl. 

762.  Croustade  of  Chicken  a  la  Dreux, — Make  six  croustades  (No. 
264),  each  one  four  inches  and  a  half  long  by  three   inches  in  diameter. 
Take  three-quarters  of  a  pound  of  white,  boned,   cooked  chicken  meat, 
cut  in  half-inch  pieces;  add  to  them  half  a  pint  of  Duxelle  sauce  (No. 
189),   half  a  glassful   of  Madeira  wine,   and    let  cook   together   for  four 
minutes.     Fill  the  six  croustades  with  this,  arrange  them  nicely  on  a  hot 
dish  over  a  folded  napkin,  and  serve. 

763.  Croustade  of  Chicken  Livers,  au  Madere. — Prepare  six  crou- 
stades as  for  No.  762,  fill  them  with  chicken  livers  stewed  in  Madeira  wine 
sauce  (No.  767). 

764.  Cromesquis  of  Chicken  a  la  Richelieu. — Make  six  cromesquis 
as  for  No.  268,  and  serve  on  a  hot  dish  with  a  folded  napkin,  decorating 
with  a  little  parsley-greens,  and  serving  a  pint  of  hot   Richelieu  sauce 
(No.  574)  separately. 

765.  Cromesquis  of  Chicken  a  la  Reine.— Exactly  the  same  as  for  No. 
764,  serving  with  half  a  pint  of  hot  sauce  a  la  Reine    No.  623)  separately, 
and  garnishing  the  dish  with  parsley-greens. 

766.  Chicken  Legs  a  la  Diable. — Detach  the  legs  from  three  medium- 
sized  chickens;  singe  them  slightly  with  a  little  alcohol  lighted  on  a  plate, 
then  put  them  into  the  soup-pot   and   let  boil  for  ten  minutes.     Remove 
them  to  a  dish,  cool  them  off   thoroughly,  then    season  with  a  good  .  pinch 
of  salt,  half  a  pinch  of  pepper,  and  a  very  little  cayenne  pepper;  add  also 
two  tablespoonfuls  of    Parisian  sauce  and   half  a  teaspoonful   of  ground 
English  mustard.     Now  roll  them  well  together,  and  pass  one  after  another 
into  fresh  bread-crumbs;  put  them  to  broil  on  a  moderate  fire  for  four 
minutes  on   each    side,  then   arrange  them  on  a  hot  serving-dish.      Pour 
over  one  gill  of  hot  sauce  a  la  Diable  (No.   198),  sprinkle  a  little  chopped 


264  THE    TABLE. 


parsley  on  top,  and   serve  very  hot.     The  legs  can  be  served  with  any 
sauce  or  garnishing  required. 

Turkeys'  legs  are  prepared  exactly  the  same  way,  only  they  should  be 
broiled  six  minutes  on  each  side  instead  of  four,  and  served  with  any 
desired  sauce  or  garnishing. 

767.  Chicken  Livers  Stewed  in  Madeira  Wine.— Cut  away  the  gall 
from  a  pint  of  chicken  livers,  dry  them  well  with  a  cloth,  then  fry  them 
in  a  sautoire  with  one  ounce  of  butter,  on  a  brisk  fire,  for  five  minutes. 
Season  with  a  pinch  of  salt,  and  half  a  pinch  of  pepper,  add  half  a  glass  of 
Madeira  wine,  reduce  for  one  minute,  then  moisten  slightly  with  about 
half  a  pint  of  Espagnole  sauce  (No.  151).  Cook  again  for  three  minutes, 
then  add  half  an  ounce  of  good  butter,  and  the  juice  of  half  a  lemon,  toss- 
ing well  without  letting  it  boil;  pour  the  whole  on  a  hot  serving-dish,  and 
serve  with  six  heart-shaped  croutons  (No.  133). 

708.  Chicken  Livers  with  Mushrooms.— Proceed  the  same  as  for  No. 
767,  only  adding  six  minced  mushrooms  three  minutes  before  serving. 

769.  Chicken  Livers  en  Brochette  with  Bacon.— Procure  eighteen 
fresh  chicken  livers;  cut  away  the  gall,  dry  them  well  with  a  clean  cloth, 
season  with  half  a  pinch  each  of  salt  and  pepper,  and  cut  each  liver  in  two. 
Now  prepare  six  slices  of  lean  bacon  (No.  754)>  broil  them  for  one  minute, 
then  cut  each  slice  into  six  pieces.  Take  six  silver  skewers,  run  a  skewer 
through  the  centre  of  the  liver,  the  same  with  a  piece  of  bacon,  and  con- 
tinue the  same  process  until  the  six  skewers  are  each  one  filled  with  a 
piece  of  liver  and  a  piece  of  bacon.  Roll  them  on  a  dish  with  one  table- 
spoonful  of  good  oil,  dip  them  in  fresh  bread-crumbs,  and  put  them  on  a 
moderate  fire  to  broil  for  five  minutes  on  each  side.  Arrange  them  on  a 
hot  dish,  pour  half  a  gill  of  maitre  d'hotel  butter  (No.  145)  over,  and  serve 
with  a  little  watercress  around  the  dish. 

7  70.  Chicken  Livers  Sautes  a  Pltalienne.— Proceed  exactly  as  for  No. 
767,  only  adding  half  a  gill  of  cooked  fine  herbs  (No.  143)  five  minutes 
before  serving. 

771.  Chicken  Saute  a  la  Marengo. — Singe,  draw,  and  cut  into  six 
pieces  two   small,  tender  chickens,  each  weighing  a  pound  and  a  quarter. 
Lay  them  in  an  oiled  sautoire,  and  brown   slightly  on  both  sides  for  five 
minutes,  seasoning  with  a  good  pinch  of  salt  and  half  a  pinch  of  pepper; 
when  a  golden  color,  moisten  with  half  a  pint  of  Espagnole  (No.  151),  and 
half  a  cupful  of  mushroom  liquor.     Add  twelve  mushroom-buttons,  and 
two  truffles  cut  in  thin  slices,  also  half  a  glassful  of   Madeira  wine.     Let 
cook  for  twenty  minutes,  then  serve  with  six  fried  eggs,  as  in   No.  413, 
and  six  heart-shaped  croutons  (No.  133).   Adjust  paper  ruffles  on  the  ends 
of  the  wings  and  legs  of  the  chickens,  and  dress  them  nicely  on  the  dish, 
decorating  the  borders  with  the   fried  eggs  "and  sippets  of  bread,  then 
serve. 

772.  Chicken    Saute    a  PHongroise.— Singe,  draw,  and    cut  into 
twelve  pieces,  two  chickens  of  a  pound  and  a  quarter  each;  put  them  in  a 
sautoire  with  an  ounce  of  clarified  butter,  adding  one  finely  chopped  onion, 
half  a  pinch  of  salt,  and  half  a  pinch  of  pepper.      Let  cook  slowly,  without 


POULTRY.  265 


browning,  for  five  minutes  on  each  side,  then  moisten  with  half  a  pint  of 
bechamel  (No.  154),  and  half  a  cupful  of  cream.  Let  cook  again  for 
twenty  minutes,  skim  the  fat  off,  and  serve  with  six  pieces  of  fried  bread 
croutons  (No.  133)  around  the  dish. 

773.  Chicken  Saute  a  la  Parmentier. — Singe,  draw,  and  cut  two 
chickens  of  a  pound  and  a  quarter  each  into  twelve  pieces;  put  them  in  a 
sautoire  with  one  ounce  of  butter,  season  with  a  pinch  of  salt  and  half  a 
pinch  of  pepper,  and  let  cook  on  the  stove  for  five  minutes  on  each  side, 
turning  the  pieces  over  with  a  fork.     Moisten  with  half  a  pint  of  Espagn- 
ole  sauce  (No.  151),  half  a  cupful  of  mushroom  liquor,  and  add  the  juice 
of   half   a  lemon.     Let  cook  again  for  twenty  minutes,   then  dress  on  a 
hot  serving-dish,  and  decorate  it  with  half  a  pint  of  potatoes  chateau  (No. 
1009)  in  clusters. 

774.  Chicken  Saute  with  Tarragon. — Have  two  nice,  tender  young 
chickens  of  a  pound  and  a  quarter  each;  singe,  draw,  and  cut  each  one 
into  six  pieces,  and  when  well  dried  put  them  in  a  sautoire  with  one  ounce 
of  butter;  season  with  a  pinch  of  salt,  and  half  a  pinch  of  pepper,  and  let 
cook  on  a  brisk  stove  for  five  minutes  on  each  side.     Moisten  with  half  a 
pint  of  Espagnole  sauce  (No.  151),  half  a  cupful  of  mushroom  liquor,  and 
half  a  glassful  of   sherry  wine,  and  add  a  quarter  of   a  bunch  of  well- 
washed,  green  tarragon-leaves.     Let  cook  for  twenty  minutes,  then  dress 
nicely   on   a  hot  serving-dish,  and   decorate  with  six  heart-shaped  crou- 
tons (No.  133). 

775.  Chicken  Saute  a  la  Chasseur. — Prepare  two  chickens  exactly  as 
for  the  above  (No.  774),  moistening  with  half  a  pint  of  Espagnole  sauce 
(No.  151),  and  half  a  cupful  of  mushroom  liquor;  add   six  finely  minced 
mushrooms,  half  a  glassful  of  sherry  or  Madeira  wine,  the   zest  of  half  a 
sound  lemon,  and  one  chopped  shallot.     Let  cook  for  twenty  minutes,  and 
serve  with  six  pieces  of  fried  bread,  cut  heart-shaped,  croutons  (No.  133). 

776.  Chicken  Saute  a  la  Bordelaise.— Singe,  draw,  and  cut  up  two 
chickens,  each  weighing  a  pound  and  a  quarter,  into  twelve  pieces;  put 
them  in  a  sautoire  with  two  tablespoonfuls  of  oil  and  one  chopped  shallot. 
Let  brown  well  for  five  minutes,   then  moisten  with  half  a  glassful  of 
white  wine,  adding  three  artichoke-bottoms,  each  one  cut  into  four  pieces. 
Season  with  a  pinch  of  salt,  and  half  a  pinch  of  pepper,  then  put  the  lid  on 
and  let  simmer  slowly  for  fifteen  minutes;  when  ready  to  serve,  add  a 
little  meat-glaze,  a  teaspoonful  (No.  141),  the  juice  of  half  a  lemon,  and  a 
teaspoonful  of  chopped  parsley.     Dish  up  the  pieces,  crown-shaped,  with 
paper  ruffles  nicely  arranged,  and  garnish  with  the  artichoke-bottoms  in 
clusters,  and  twelve  cooked  potatoes  chateau  (No.  1009). 

777.  Chicken  Saute  a  la  Regence. — Singe,  draw,  and  dry  well  two 
tender   chickens  of  a  pound   and  a  quarter  each;  cut   them   into   twelve 
pieces,  and  put  them  in  a  sautoire  with  one  ounce  of  butter.     Season  with 
a  good  pinch  of  salt  and  half  a  pinch  of  pepper, add  half  a  glassful  of  Madeira 
wine,  reduce  for  one  minute,  then  put  the  lid  on,  and   let  simmer  for  six 
minutes.     Moisten  with  half  a  pint  of  veloute  (No.  152),  and  half  a  cupful 
of  mushroom  liquor.     Let  cook  for  ten  minutes,  then  put  in  two  truffles 


266  THE    TABLE. 


cut  into  small  pieces,  six  mushrooms,  a  small  sweetbread,  and  one  ounce 
of  cooked,  smoked  beef-tongue,  all  finely  chopped.  Finish  cooking  foi 
ten  minutes  longer,  then  take  from  off  the  fire  and  incorporate  therein  two 
raw  egg  yolks  diluted  in  the  juice  of  half  a  lemon;  while  adding  the  egg 
yolks  gently  shuffle  the  pan,  thicken  well  the  sauce,  then  serve  with  paper 
ruffles  neatly  arranged  at  the  ends  of  the  wings  and  legs  of  the  chickens. 

778.  Chicken  Saute  a  la  Bohemienne.— Prepare  two  chickens  as 
for  the  above  (No.    777)  ;    put    them    in   a  sautoire  with  one    ounce    of 
butter,  seasoning  with  a  good  pinch  of  salt  and   half  a  pinch  of  pepper. 
Cook   on   a   brisk   fire    for   six   minutes,  turning   the    pieces    of   chicken 
frequently  with  a  fork;  moisten  with  half  a  wine-glassful  of  Madeira  wine, 
reduce  for  one  minute,  then  add  half  a  pint  of  Espagnole  sauce  (No.  151). 
Cook  for  ten  minutes;  add  half  a  pint   of  cooked  macaroni  cut   in  small 
pieces.     Cook  again  for  ten   minutes.      Nicely  arrange  the  chicken  on  a 
hot  dish,  pour  the  gravy  over,  and  fill  six  bouchees   (No.  270)  with  the 
macaroni  taken  from   the  stew,  also  a    little    grated    Parmesan    cheese 
sprinkled  over.     Garnish  the   dish  all  around  with   the  bouchees,  adjust 
paper  ruffles  at  the  end  of  the  chicken  legs,  and  serve  hot. 

779.  Chicken  Boiled  a  la  Providence.— Singe,  draw,  and  wipe  well 
two  chickens  of  a  pound  and  a  quarter  each;  truss  them  from  the  wing  to 
the  leg  with  a  needle,  and  boil  them  in  good  broth  for  three-quarters  of  an 
hour.      Prepare  a  pint  of  Allemande  sauce  (No.  210)  with  the  broth  of  the 
chickens,  adding  a  gill  of  small  cuts  of  boiled  carrots,  the  same  of  cooked 
Lima  beans  or  flageolets,  and  let  all  cook  together  for  three  minutes.   Dish 
up  the  chickens,  untruss  them,  and  pour   the   sauce  over,  arranging  the 
vegetables  on  each  side.     Serve  with  chopped  parsley  strewn  over. 

780.  Chicken  Fricasse  a' la  Reine. — Cut  up  two  fine,  tender,  raw 
chickens  into  twelve  even  pieces.      Place  them  in  alarge  sautoire,  with  one 
quart  of  cold  water,  on  a  brisk  fire ;  as  soon  as  it  comes  to  a  boil,  thoroughly 
skim.  Season  with  one  and  a  half  pinches  of  salt,  half  a  pinch  of  pepper,  two 
cloves,  and  one  bay-leaf,  also  a  light  bouquet  (No.  254).     Let  boil  slowly 
for  twenty-five  minutes.     '  Place  in    another     saucepan  one    and  a  half 
ounces  of  butter,  which  you  melt  on  the  hot  range,  add  to  it  three   table- 
spoonfuls  .of  flour,   thoroughly  mix  with  a  wooden  spoon,  while   slowly 
cooking  without  browning,  as  the  above,  under  no  circumstances,  should 
be  allowed  to  get  brown.     Strain  the  broth   into  a  bowl   through  a  sieve. 
Return  the  pieces  of  chicken  to  the  sautoire  (but  only  the  chicken),  leav- 
ing it  at  the  oven  door  till  further  action.     Now  add,  little  by  little,  the 
broth    to    the    flour,   being   careful    to    stir   continually    until   all  added. 
Let    boil   for   two    minutes.      Have   three  egg   yolks  in   a   bowl    with   a 
tablespoonful  of  good  butter,  half  a  gill  of  cold   milk,  and   just  a  little 
cayenne  pepper — no  more  than  a  third  of  a  saltspoonftil — squeezing  in  also 
the  juice  of  half  a  medium-sized  sound  lemon.     Mix  all  well  together;  and 
then  add  it  to  the  sauce;  stirring  continually  till  all  added.     Heat  up  well, 
but  do  not  allow  to  boil.     Strain  it  through  a  sieve  over  the  chicken.   Mix 
well  together,  adding  two  truffles,  and  four  mushrooms  cut  into  small 
dice-shaped  pieces.     Dres*  the  whole  on  a  hot  dish,  arrange  paper  ruffles 


POULTRY.  267 


at  the  end  of  the  legs,  and  serve   with  heart-shaped  croutons  (No.  133) 
around  the  dish. 

781.  Chicken  Fricasse  a  PAmericaine.— Boil  two  chickens  as  for 
No.   779 ;    cut    them  into  twelve  pieces,  and  put  them  into  a   sautoire 
with  eight  minced  mushrooms,  an  ounce  of  cooked  salt  pork  cut  into  small 
squares,  and  half  a  pint  of  Allemande  sauce  (No.  210).     Warm  thoroughly 
without  boiling,  and  serve  with  six  heart-shaped  pieces  of  fried  bread 
(No.  133). 

782.  Pfflau   of  Chicken  a  la   Turque.— Take  a  fine   tender  chicken 
weighing  two  pounds,  singe,  draw,  and  wipe  it  well,  then  cut  it  into  twelve 
even   pieces.     Brown  them  in  a  stewpan  with  an  ounce  of  butter,  one 
chopped  onion,  and  one  chopped  green  pepper.     Let  cook  for  six  minutes, 
stirring   lightly  with  a  wooden   spoon,  then  moisten  with  a  pint  of  good 
broth  (No.  99),  and  a  gill  of  tomato  sauce  (No.  205).     Add  two  ounces  of 
dried   mushrooms  which  have  been  soaking  in  water  for  several  hours,  or 
twelve  canned  mushrooms;  season  with  a  good  pinch  of  salt,  half  a  pinch 
of   pepper,  and   half  a  teaspoonful  of  diluted  saffron.     Now   add   half  a 
pint  of  well-washed,  raw  rice  (if  using  Italian  rice,  only  pick  it)  and  three 
tablespoonfuls  of  grated  Parmesan  cheese;  cook  for  twenty  minutes  longer, 
dress  neatly  on  a  hot  dish,  and  serve. 

783.  Chicken  Pillau  a  la  Creole.— Exactly  the  same  as  for  No.  782, 
adding  three  medium-sized,  cut-up,fresh  tomatoes,  or  half  a  pint  of  canned 
tomatoes  with  the  other  garnishings. 

784.  Chicken  With  Rice. — Singe,  draw,  and  wipe  well  a  tender  fowl 
of  three  pounds;  truss  it  from  the  wing  to  the  leg,  then  put  it  into  a  sauce- 
pan covering  it  with  water;  add  two  pinches  of  salt,  half  a  pinch  of  pepper, 
one  carrot  cut  into  four  pieces,  one  whole  onion  stuck  with  three  cloves, 
and  a  bouquet  (No.  254).     Cook  for  about  twenty-five  minutes,  or  until 
half  done,  then  add  half  a  pint  of  well-picked,  raw  rice;  cook  again  for 
twenty  minutes,  and  when  finished,  dish  up  the  chicken,  suppressing  the 
bouquet,  onion,  arfd  carrot;   arrange  the  rice   nicely  around  it,  and  serve. 

785.  Chicken   a  la  Maryland.— Procure  two  small,  tender  spring 
chickens,  leave  the  half  of  one  aside  for  other  use,  and  detach  the  legs 
and  the  wings;  lay  them  on  a  plate,  season  with  a  good  pinch  of  salt  and 
half  a  pinch  of  pepper,  then  dip  them  in  beaten  egg,  and  afterward  roll  them 
in  fresh  bread-crumbs.      Place   them  in  a  buttered  pan,  pour  an  ounce  of 
clarified  butter  over,  and  roast  in  the  oven  for  eighteen  minutes.     Pour 
half  a  pint  of  cream  sauce  (No.  181)  onto  a  hot  serving-dish,  arrange  the 
chicken  nicely  on  top,  and  decorate  with  six  thin  slices  of  broiled  bacon 
(No.  754),  also  six  small  corn-fritters  (No.  965).     Serve  as  hot  as  possible. 

786.  Supreme  of  Chicken  a  la  Toulouse. — Singe,  draw,  and  wipe 
neatly  three  fine,  tender  spring  chickens.  '    Remove  the  skin  from  the 
breasts.      Make  an   incision   on   top   of  the    breast  -  bone  from   end   to 
end,  then  with  a  small  sharp  knife,  carefully  cut  off  the  entire  breast  on 
each  side,  including  the  small  wing-bone,  which  should  not  be   separated 
from  the  breast,  and  seeing  that  the  entire  breasts  are  cleverly  cut  away, 
without  a  particle  of  it  on  the  carcasses. 


268  THE    TABLE. 


Under  each  breast  will  be  found  a  small  fillet,  which  you  carefully 
remove,  and  place  on  a  dish  for  further  action.  With  a  small  sharp  knife 
make  an  incision  in  each  breast — at  their  thinner  side — three  inches  in  length 
by  one  inch  in  depth.  Season  the  inside  of  each  breast  with  a  pinch  of 
salt  and  half  a  pinch  of  pepper,  equally  divided.  Stuff  the  breasts  with  two 
ounces  of  chicken  forcemeat  (No.  226),  mixed  with  two  fine,  sound  truffles 
finely  sliced,  and  four  mushrooms,  also  finely  sliced.  Butter  well  a  -well- 
tinned copper  sautoire.  Gently  lay  in  the  six  breasts;  then  take  each  small 
fillet,  press  gently  with  the  fingers,  and  give  each  a  boatlike  shape.  Make 
six  slanting,  small  incisions  on  top  of  each,  insert  in  each  incision  a  small 
slice  of  truffle,  cut  with  a  tube  half  an  inch  in  diameter.  Slightly  wet  the 
top  of  each  breast  with  water;  carefully  arrange  one  fillet  on  top  of  each' 
breast  lengthwise.  Sprinkle  a  little  clarified  butter  over  all  with  a  feather 
brush.  Pour  into  the  pan,  but  not  over  the  supreme,  a  quarter  of  a  glass- 
ful of  Madeira  wine  and  two  tablespoonfuls  of  mushroom  liquor  ;  tightly 
cover  the  pan  with  the  lid,  then  place  in  the  hot  oven  for  ten  minutes. 
Pour  on  a  hot  serving-dish  one  pint  of  hot  Toulouse  garnishing  (No.  176). 
Remove  the  supremes  from  the  oven,  neatly  dress  them  over  the  garnish- 
ing, adjust  paper  ruffles  on  each  wing-bone,  and  immediately  send  to  the 
table. 

787.  Supreme  of  Chicken  a  la  Bayard.— Proceed  as  for  No.  786, 
only  serving  with  one  pint  of  garnishing  Bayard  (No.  231). 

788.  Supreme  of  Chicken  &  la  Reine.— Exactly  the  same  as  for  No. 
786,  only  substituting  one  pint  of  hot  sauce  a  la   reine  (No.    780)  for  the 
other  garnishing. 

789.  Supreme  of  Chicken  a  la  Patti. — Prepare  the  supreme  the  same 
as  for  No.  786,  then  have  a  puree  of  rice  with  cream  a  la  Patti  (No.  245), 
garnish  the  dish  with  this,  and  lay  the  supreme  on  top.    Decorate  the  rice 
with  two  thinly  sliced  truffles,  pour  a  gill  of  good  sauce    Perigueux  (No. 
191)  over,  and  serve  with  paper  ruffles. 

790.  Supreme  of  Chicken    a  la  Eothschild.  —  Have   six   chicken 
supremes  prepared  exactly  the  same  as  in  No.  786,  but  stuffing  them  with 
puree  of  chestnuts  instead  of  the  chicken  forcemeat.     Mince  very  fine  two 
sound  truffles,  then  mix  them  with  a  pint  of  hot  puree  of  chestnuts  (No.  131); 
then  arrange  the  puree  on  a  hot  dish,  place  six  round-shaped  croutons  (No. 
133),  instead  of  heart-shaped,  nicely  dress  the  supremes  over  the  croutons, 
decorate  the  top  of  each  supreme,  right  in  the  centre,  with  one  mushroom- 
head. 

791.  Turban  of  Chicken  a  la  Cleveland.— Select  two  very  tender 
chickens,  singe,  draw,  and  wipe  them  well  ;  bone  them  and  cut  them  into 
quarters,  then  put  them  into  a  sautoire  with  one  ounce  of  butter,  a  good 
pinch  of  salt  and  half  a  pinch  'of  pepper  ;  add  half  a  glassful  of  Madeira 
wine,  and  let  parboil  very  slowly  for  ten  minutes.     Take  half  a  pint  of 
chicken  forcemeat  (No.  226),  add  to  it  one  chopped  truffle,  three  chopped 
mushrooms,    and    half  an  ounce   of   cooked    minced    tongue.      Stir    well 
together  ;  put  this  forcemeat  on  a  silver  dish,  lay  the  pieces  of  chicken  on 
top,  crown-shaped,  and  decorate  with  twelve  whole  mushrooms  and  two 


POULTRY.  269 


thinly  sliced  truffles.  To  the  gravy  in  which  the  chickens  were  cooked  add 
half  a  pint  of  Espagnole  sauce  (No.  151),  a  teaspoonful  of  chopped  chives, 
and  a  small  pat  of  fresh  butter.  Pour  this  immediately  over  the  chickens, 
put  the  dish  in  the  oven,  and  let  cook  very  slowly  for  ten  minutes. 
Squeeze  th'e  juice  of  half  a  lemon  over,  and  serve  with  six  heart-shaped 
pieces  of  fried  bread  (No.  133). 

792.  Chicken  Curry  a  PIndienne. — Take  a  good,  tender  three-pound 
chicken,  singe,  draw  neatly,  and  cut  it  into  square   pieces.      Put   them   in 
cold  water  for  five  minutes,  wash  them  well,  then  drain,  and  put  them  in 
a  saucepan,  covering  it  to  the  surface  with  hot  water  ;    season  with  two 
good  pinches  of  salt,  one  pinch  of  pepper,  and  the  third  of  a  pinch  of  nut- 
meg.    Add  a  bouquet  (No.    254),  and   six  small  onions  ;    let  cook  on  a 
moderate  stove  for  forty-five  minutes,  skimming  it  well.     Take  another 
saucepan,  in  it  place  one  and  a  half  gills  of  white  roux(No.  135),  moisten 
it  with  all  of  the  broth  from  the  chicken,  and  mix  well  together.      Prepare 
a  tablespoonful  of  diluted  cufry  with  four  egg  yolks,  and  the  juice  of  half 
a  lemon,  beat  all  this  well  together,  pour  it  into  the  sauce  a  little  at  a  time, 
stirring  continually  and  not  allowing  it  to  boil.      Pour  the  sauce  over  the 
chicken,  which  remains  in  the  saucepan,  and  dress  immediately  on  a  hot 
dish,  decorated  with  boiled  rice  all  around  as  a  border,  and  serve. 

793.  Chicken  Curry  a  I'Espagnole. — The  same  as  for  No.  792,  add- 
ing two  cut-up  tomatoes  and  one  green  pepper,  cooking  them  ten  minutes 
with  the  chicken. 

794.  Chicken  Curry  a  la  Creole.— The  same  as  for  No.  792,  adding 
one  green  pepper  cut  very  fine,  also  one  chopped  onion,  and  half  a  clove 
of  garlic,  cooking  them  twenty  minutes  with  the  chicken. 

795.  Boiled  Turkey  a  PAnglaise. — Take  a  very  fine,  tender  turkey 
of  about  five  pounds,  singe,  draw,  and  truss  well  with  a  needle  from  the 
wing  to  the  leg.      Put  it  into  the   soup-pot,  and   let   cook  for  one   hour  ; 
remove  to  a  hot  serving-dish.     Decorate  the  dish  with  a  pint  of  cooked 
spinach  a  1'Anglaise  (No.  940),  and  six  slices  of  hot,  cooked,  lean  ham. 
Serve  with  half  a  cupful  of  hot  broth  poured  over  the  turkey  so  as  to  keep 
it  moist. 

796.  Boiled  Turkey,  Celery  Sauce.— Exactly  the  same  as  for  No. 
795,  substituting  for  garnishing  one  pint  of  hot   celery  sauce   (No.    200), 
served  separately. 

797.  Boiled  Turkey,  Oyster  Sauce.— Proceed  as  for  No.  795,  serv- 
ing with  one  pint  of  hot  oyster  sauce  (No.  173),  separately. 

798.  Boiled  Turkey,  Egg1  Sauce.— The  same  as  for  No.  795,  serving 
with  one  pint  of  hot  egg  sauce  (No.  161),  separately. 

799.  Boiled  Turkey  a  la  Baltimore.— Serve  a  boiled  turkey  as  for 
No.  795,  garnishing  it  with  half  a  head  of  cooked  and  hot  cauliflower,  one 
good-sized  cooked  carrot,  cut  in  slices,  and  six  cooked  small  onions,  all 
neatly  arranged  around  the  dish,  with  half  a  pint  of  hot  Allemande   sauce 
(No.  210),  served  separately. 

800.  Roast  Turkey,  Stuffed  with  Chestnuts.— Singe,  draw,  wash  well, 
and  neatly  dry  a  fine,  tender  turkey,  weighing  five  to  six  pounds;  fill  the  in- 


270  THE    TABLE. 


side  with  the  chestnut  stuffing  described  below,  then  nicely  truss  the  turkey 
from  the  wing  to  the  leg;  season  with  a  heavy  pinch  of  salt,  well  sprinkled 
over.  Cover  the  breast  with  thin  slices  of  larding  pork.  Put  it  to  roast 
in  a  roasting-pan  in  a  moderate  oven  for  one  hour  and  a  half,  basting  it 
occasionally  with  its  own  gravy.  Take  from  out  the  oven,  untruss,  dress 
it  on  a  hot  dish,  skim  the  fat  off  the  gravy,  add  a  gill  of  broth  (No.  99)  or 
consomme  (No.  100)  to  the  gravy,  let  it  just  come  to  a  boil,  strain  into  a 
bowl,  and  send  to  the  table  separately. 

Plain  roast  turkey  is  prepared  the  same,  suppressing  the  stuffing,  and 
roasting  it  only  one  hour  and  fifteen  minutes. 

Chestnut  Stuffing. — Peel  a  good-sized,  sound  shallot,  chop  it  up  very 
fine,  place  in  a  saucepan  on  the  hot  range  with  one  tablespoonful  of  but- 
ter, and  let  heat  for  three  minutes  without  browning,  then  add  a  quarter 
of  a  pound  of  sausage  meat.  Cook  five  minutes  longer,  then  add  ten 
finely  chopped  mushrooms,  twelve  well-pounded,  cooked,  peeled  chest- 
nuts; mix  all  well  together.  Season  with  one  pinch  of  salt,  half  a  pinch 
of  pepper,  half  a  saltspoonful  of  powdered  thyme,  and  a  teaspoonful  of 
finely  chopped  parsley.  Let  just  come  to  a  boil,  then  add  half  an  ounce 
of  fresh  bread-crumbs,  and  twenty-four  whole  cooked  and  shelled  French 
chestnuts;  mix  all  well  together,  being  careful  not  to  break  the  chestnuts. 
Let  cool  off,  and  then  stuff  the  turkey  with  it. 

801.  Hashed  Turkey  a  la  Royale.— Take  a  pound  and  a  half  of  dice- 
shaped  pieces  of  cooked  turkey;  place  them  in  a  saucepan  with  a  pint  of 
bechamel  (No.   154),  three  tablespoonfuls  of  mushroom  liquor,  and  two 
truffles  cut  in  square  pieces.     Season  with  one  pinch  of  salt,  half  a  pinch 
of  pepper,  and  the  third  of  a  pinch  of  nutmeg.     Let  all  heat  together  for 
ten  minutes,  then  serve  with  six  heart-shaped  pieces  of  bread  (No.   133), 
lightly  covered  with  pate-de-foie-gras  neatly  arranged  around  the  dish. 

802.  Hashed  Turkey  a  la  Bechamel.— The  same  as  for  No.  801,  omit- 
ting the  truffle     and  bread  croutons,  and  serving  with  chopped  parsley 
strewn  over. 

803.  Hashed  Turkey  a  la  Polonaise.— The  same  as  for  No.  801,  only 
serving  with  six  poached  eggs  (No.  404),  and  six  heart-shaped  croutons 
(No.  "133),  instead  of  the  truffles  and  pate-de-foie-gras. 

804.  Hashed  Turkey  a  la  Creme. — Exactly  the  same  as  for  No.  801, 
substituting  one  pint  of  cold,  fresh  cream,  and  a  tablespoonful   of  fresh 
butter  for  the  bechamel,  also  omitting  the  truffles  and  pate-de-foie-gras ; 
reducing  the  cream  with  the  hash  to  one  half,  which  will   take  from  four 
to  five  minutes.      Pour  on  a  hot  dish  and  serve. 

805.  Hashed  Turkey  en  Bordure. — Decorate  the  border  of  a  baking- 
dish  with  a  potato  croquette  preparation  (No.  997),  place  it  in  the  oven  for 
six  minutes,  then  fill  the  centre  with  hashed   turkey  a  la  bechamel  (No. 
802),  and  put  it  in  the  oven  again  for  five  minutes  before  serving. 

806.  Turkey  Breasts  a  la  Chipolata. — Singe,  draw,  and  wipe  neatly 
a  fine  young  turkey  of  six  pounds.     Detach  the  two  legs  entirely  from 
the  turkey.      Place  in  a  saucepan  any   piece  of  pork-skin  that  is  on  hand, 
adding  one  cut-up  carrot,  one  onion,  also  cut  up,  and  a  bouquet  (No.  254). 


POULTRY.  271 


Lay  the  breasts  of  the  turkey  over  the  garnishing,  season  with  one  pinch 
of  salt  and  half  a  pinch  of  pepper,  then  put  on  the  lid  and  let  get  a  golden 
color  for  about  ten  minutes.  Moisten  with  one  pint  of  broth  (No.  99), 
and  put  it  into  the  oven  without  the  lid,  letting  it  cook  for  forty  minutes, 
basting  it  frequently  with  its  own  gravy.  Arrange  on  a  hot  dish,  and 
serve  with  a  pint  of  hot  chipolata  (No.  232).  .The  stock  remaining  in 
the  pan  can  be  used  for  preparing  Espagnole  sauce. 

807.  Turkey  Breasts  a  la  Robinson.— Proceed  exactly  as  for  No. 
806,  but  after  cooking  for  twenty  minutes,  take  it  off  and  place  it  in  another 
saucepan.      Baste  it  with  its  own  gravy,  adding  half  a  pint  of  Espagnole 
sauce  (No.  151).      Blanch  half  a  pint  of  chicken  or  turkey  livers,  cut  them 
into  two  or  three  pieces  according  to  their  size,  and  put  them  with  the 
turkey,    adding  half  a  glassful  of  Madeira  wine.     Let  cook  for  twenty 
minute  more,  and  serve  with  the  livers  around  the  breasts,  and  the  gravy 
thrown  over. 

808.  Roast  Goose,  Stuffed  with  Chestnuts,  Apple  Sauce.— Have  a 
fine,  tender  goose  of  four  pounds,  singe,  draw,  wash  well,  and  thoroughly 
wipe  the  interior  with  a  cloth  ;  then  fill  it  with  some  stuffing  as  for  the 
turkey  (No.    800).     Close  both  ends,  truss  well,  sprinkle  a  pinch  of  salt 
over,  envelop  in    buttered  paper  and  put  it  into  a  roasting  -pan.      Cook  it 
for  one  hour  and  a  half  in  a  moderate  oven,  basting  it  occasionally  with 
the  dripping.    Remove  from  the  oven,  dress  on  a  hot  serving-dish,  untruss, 
skim  off  the  fat  from  the  gravy,  add  to  it  a  gill  of  white  broth  (No.  99), 
let  come  to  a  boil,    then  strain  the  gravy  into  a  sauce-bowl  and   serve 
separately. 

809.  Timbale  of  Foie-Gras  Lagardere.— Butter  lightly  six  timbale 
molds;  decorate   the   inside  according  to  taste  with  pieces  of  truffle  and 
smoked  beef-tongue;  fill  them  half  full  with  cream  forcemeat  (No.  225), 
leaving  an  empty  space  in  the  centre,  filling  this  in  with  a   reduced    salpi- 
con  (No.   256).     Cover  the  salpicon  with  a  very  little  pate-de-foie-gras, 
and  finish  filling  with  the   cream   forcemeat.      Put  the  molds  in  a  sautoire 
holding  hot  water  to  half  their  height;  boil  gently,  and  then  place  them 
in  a  slow  oven  for  ten   minutes.      Unmold  on  a  hot  dish,  and  serve  with 
half  a  pint  of  hot  sauce  Perigueux  (No.  191)  separately.      Place  on  top  of 
each  timbale  a  small,  round  croquette  of  foie-gras,  then  serve. 

810.  Tol-au-Tent  a  la  Financiere. — Fill  six  vol-au-vents  made  with 
feuilletage  paste   (No.  1076)  with  a  quart  of  financiere  garnishing    (No. 
246),  and  serve  them  on  a  dish  with  a  folded  napkin. 

811.  Vol-au- Vent  a  la  Toulouse. — Fill  six  vol-au-vents  (No.  1076)  with 
a  quart  of  hot  Toulouse  garnishing  (No.  176),  and  serve  the  same  as  for 
the  above. 

812.  Yol-au-Yent  a  la  Reine.— Fill  six  vol-au-vents  (No.  1076)  with 
a  quart  of  hot  Reine  garnishing  (No.  623),  and  serve  as  for  No.  810. 

813.  Boned  Turkey  a  la  Prosperity  of  America.— Procure    a  fine, 
tender,  young  Rhode  Island  turkey,  weighing  eight  pounds.    Singe,  draw, 
and   neatly  wipe  the   interior.       Make  an   incision  right  along  the   back. 
Begin  boning  from  the  neck  down  toward  the  breast,  on  both  sides,  being 


272  THE    TABLE. 


very  careful  not  to  make  any  holes  in  the  skin,  as  it  should  remain  per- 
fectly intact.  Make  an  incision  from  the  first  joint,  then  bone  both  legs. 
Cut  away  also,  very  carefully,  the  two  wing  bones.  Season  the  inside 
with  one  pinch  of  salt  and  half  a  pinch  of  pepper,  evenly  divided.  Place 
it  on  a  dish,  and  lay  it  in  the  ice-box  until  needed.  Take  two  pounds 
of  lean,  raw  veal,  three  pounds  of  fresh  pork,  and  half  a  pound  of 
larding  pork,  all  cut  up  into  small  dice-shaped  pieces.  Season  with  two 
pinches  of  salt,  one  pinch  of  white  pepper,  the  third  of  a  saltspoonful  of 
grated  nutmeg,  and  the  same  quantity  of  thyme.  Mix  all  well  together. 
Place  all  in  the  chopping  machine,  and  chop  it  exceedingly  fine,  repeating 
the  process,  if  necessary,  until  it  is  chopped  to  perfection.  Should  there  be 
any  sinews  among  the  ingredients,  remove  them  all.  Place  on  a  cold  dish, 
and  put  away  in  the  ice-box  to  cool  until  the  following  is  prepared.  Have 
ready  a  quarter  of  a  pound  of  the  end  (red)  part  of  a  cooked  smoked  beef- 
tongue,  eighteen  medium-sized,  sound  truffles,  both  tongue  and  truffles  cut 
in  dice-shaped  pieces  half  an  inch  square.  Take  the  forcemeat  from  the  ice- 
box, and  thoroughly  mix  the  tongue  and  truffles  with  it,  pouring  in  also  a 
wine-glassful  of  Madeira  wine.  Half  a  cup  of  well-peeled  pistache  can  be 
added,  if  at  hand.  Take  the  turkey  from  the  ice-box,  spread  it  on  a  clean 
table  (skin-side  downward).  Then,  with  a  keen  knife,  cut  away  even 
slices  from  the  breasts,  arrange  them  on  the  thin,  so  that  the  turkey 
should  have  an  equal  thickness  all  over.  Place  the  forcemeat  right  in  the 
centre  of  the  turkey,  column  shaped,  leaving  a  clear  space  of  two  inches 
at  each  end,  and  of  four  inches  at  each  side.  Spread  on  a  table  a  strong, 
clean  napkin,  sprinkling  over  it  a  little  cold  water.  Fold  up  first  both 
ends  of  the  turkey,  then  both  sides,  so  that  the  four  ends  should  be  envel- 
oped ;  gently  lift,  and  lay  it  right  in  the  centre  of  the  napkin.  Roll  it 
carefully  in  the  napkin.  Tightly  tie  one  end  first,  then  the  other,  as  firmly 
as  possible,  taking  in  the  slack  of  the  napkin.  Place  it  in  a  large  sauce- 
pan on  the  hot  range,  with  the  carcass,  and  whatever  bones  and  debris 
pertain  to  it,  completely  cover  with  cold  water,  place  the  lid  on,  and 
when  coming  to  a  boil  thoroughly  skim  it,  then  add  one  medium-sized, 
sound,  scraped  carrot,  and  one  well-peeled  onion  with  three  cloves  stuck 
in.  Season  with  one  pinch  of  salt,  and  then  let  boil  on  a  moderate  fire  for 
fully  two  and  a  half  hours.  Remove  the  galantine  with  a  skimmer  ;  let 
cool  enough  so  that  it  can  be  easily  handled.  Cut  the  strings  at  both  ends ; 
roll  it  over  again  as  before,  and  tightly  tie  both  ends  exactly  as  before. 
Lay  it  in  a  flat  tin  pan,  placing  on  top  of  it  a  board  the  size  of  the  boned 
turkey,  and  on  top  of  it  a  weight  of  seven  pounds,  leaving  the  weight  on 
until  the  galantine  is  thoroughly  cold,  which  will  take  a  whole  night  ;  but 
avoid  placing  it  in  the  ice-box  until  thoroughly  cold.  Two  days  after  the 
preparation  it  will  be  ready  for  use  ;  keeping  it  in  the  ice-box  in  the 
same  napkin  in  which  it  was  cooked. 

814.  Jelly  for  Boned  Turkey. — Strain  the  broth  in  which  the  galantine 
was  cooked  into  another  saucepan,  thoroughly  skim  all  the  fat  off,  add 
one  ounce  of  clarified  gelatine.  Boil  for  five  minutes.  Crack  into  another 
saucepan  the  whites  of  two  raw  eggs,  and  the  shells  as  well,  squeeze  in  the 


POULTRY.  273 


juice  of  half  a  sound  lemon,  adding  half  a  glassful  of  Madeira  wine,  and  a 
small  piece  of  ice,  the  size  of  an  egg,  finely  cracked.  Beat  all  sharply 
together  with  a  wire  whip.  Place  the  broth  on  the  table  at  hand  near  the 
eggs,  &c. ,  and  with  a  soup-ladle  in  the  left  hand,  a  wire  whip  in  the 
right,  add  a  ladleful  of  broth,  little  by  little,  to  the  eggs,  carefully  and 
sharply  stirring  with  the  whip  until  all  the  broth  has  been  added.  Place 
it  then  on  a  very  moderate  fire,  and  let  gently  come  to  a  boil.  Immediately 
strain  through  a  flannel  bag  or  a  napkin  into  a  clean  bowl  and  let  cool,  and 
it  will  be  ready  for  use. 

815.  Pigeon  Cutlets  a  la  Victoria. — Singe,  draw,  and   bone   three  fine 
pigeons,   leaving   on   the    legs;  cut   them  in  two,  and  stuff  lightly   with 
chicken  forcemeat  (No.  226),  immerse  then  in  beaten  egg  and  fresh  bread- 
crumbs, then  cook  in  a  sautoire  with  half  an  ounce  of  clarified  butter,  for 
four    minutes  on  each   side,  and  serve  with  half  a  pint  of  hot   Victoria 
sauce  (No.  208)  on  the  warm  dish,  and  the  cutlets  on  top,  with   paper 
ruffles  nicely  arranged. 

816.  Squabs  Roasted  Plain. — Singe,  draw,   cut  off  the   necks,   wipe 
neatly,  and  truss  six  fine,  small  squabs  ;  put   them  in  a  roasting-pan  with 
half  a  pinch  of  salt,  evenly  divided,  and  a  very   little  butter  spread  over. 
Put  the  pan  into  a  brisk  oven  to   cook  for  twelve  minutes  ;  then   remove 
from  the  oven,  untruss,  and  dress  them  on  a  hot  dish,  on  which  you  pre- 
viously have  placed,  six  small  canapes,  prepared  as  in  No.  832,  one  on  each 
canape  ;    neatly  decorate  the    dish    with  fresh   watercress  ;  skim  the  fat 
Irom  off  the   gravy,  add   to   it  a  gill   of  white  broth  (No.  99)  ;  let  it  just 
come  to  a  boil,  strain  it  into  a  sauce-bowl,  and  send  to  the  table  separately. 

817.  Squabs  Broiled  on  Toast,  with  Bacon. — Singe,   draw,  cut  the 
necks  off,   and  wipe    nicely    three    very  good-sized   squabs  ;    split   them 
without  detaching  the  parts,  then  lay  them  on  a  dish,  and   season  with  a 
pinch  of  salt,  half  a  pinch  of  pepper,  and  a  tablespoonful  of   sweet  oil  ; 
roll  them  in  well,  and  put  them  to  broil  for  six  minutes  on  each  side.    Pre- 
pare a  dish  with  six  toasts,  arrange  the  squabs  over,  and   spread  a  gill  of 
maitre  d'hotel  butter  (No.  145)  on  top.     Decorate  the  dish  with  six  slices 
of  broiled  bacon  (No.  754),  and  serve. 

818.  Ballotin  of  Squab  a  1'Italienne.— Singe,    draw,  and    bone    six 
tender  squabs  ;  stuff  them   with  a  good  chicken  forcemeat  (No.  226),  and 
leave  on  one  leg,  to  decorate  later  with  a  ruffle.      Form  them  into  a  circle, 
arranging   each  squab    so    it    assumes    a   round   shape  ;  place  them  in  a 
buttered  sautoire  ;  season   with  a  good  pinch  of  salt  and  half  a  pinch  of 
pepper,  and  cover  with  a  piece  of  buttered  paper.      Put  it  in  the  oven  for 
fifteen  minutes,  and   when   cooked  serve    with  half  a  pint   of  hot   Italian 
sauce  (No.  188),  the   squabs  laid   on   top,  with  a   paper    ruffle  fastened  on 
to  each  leg. 

819.  Squabs  a  la   Crapaudine. — Singe,    draw,    then    split     six    squabs 
through  the  back  without  entirely  dividing  the   parts  ;  break  the  bones  of 
the  legs  and  wings,  flatten  them  well,  and  lay  them  on  a  dish  to  season 
with  a  good  pinch  of  salt,  one  pinch  of  pepper,  and  two  tablespoonfuls  of 
oil,  roll  them  in  well,  then  dip  them  in  fresh  bread-crumbs,  and  broil  them 


2/4  THE    TABLE. 


slowly  for  seven  minutes  on  each  side.  Arrange  them  on  a  hot  dish, 
and  serve  with  half  a  pint  of  hot  Robert  sauce  (No.  192),  to  which  add 
three  chopped  mushrooms.  Serve  the  sauce  on  a  dish,  and  the  squabs 
on  top. 

820.  Squabs  a  1'Americaine.—  Singe,  draw,  and  truss  nicely  six  fine,  fat 
squabs  ;  stuff  them  with  American  forcemeat  (No.  229),  and  place  them  in 
a  roasting-pan  with  a  pinch  of  salt,  evenly  distributed,  and  half  an  ounce 
of  butter  well  spread  over  the  squabs.      Place  them  in  the  hot  oven,  and 
roast  for  eighteen  minutes.     Take  from  out  the  oven,  dress  them  on  a  hot 
dish  ;  untruss  ;  skim  the  fat  off  the  gravy,  add  to  it  one  gill  of  broth  (No. 
99),  let  come  to  a  boil,  strain  into  a  sauce-bowl,  decorate  the  dish  with  a 
little  fresh  watercress.     Arrange  a  slice  of  broiled  bacon  (No.  754)  over 
each  bird,  and  send  to  the  table. 

821.  Squabs  a  la  Cllipolata. — Prepare  and  roast  six  squabs  same  as 
for  No.  816,  and  serve  them  with  a  pint  of  hot  chipolata  garnishing  (No. 
232)  on  a  hot  dish,  and  the  squabs  arranged  over. 

822.  Squabs  en  Compote.— Singe,   draw,  and  truss  with  their  legs 
thrust  inside,  six  fine,  fat  squabs  ;    lay  them  in  a  saucepan  with  half  an 
ounce  of  butter,  one  cut-up  onion,  and  one  carrot  cut  the  same.     Season 
with  a  pinch  of  salt,  then  put  the  lid  on  the  pan,  and  cook  on  a  good  fire 
for  ten  minutes.    Put  in  a  saucepan  six  small  glazed  onions  (No.  967),  one 
medium-sized  carrot,  cut  with  a  vegetable-scoop  (blanching  the   latter  for 
two  minutes),  one  ounce  of  salt  pork  cut  into  small  pieces,  and  six  cut-up 
mushrooms  ;  moisten  them  with  a  pint  of  Espagnole  sauce  (No.  151),  and 
let  cook  together  for  thirty  minutes.     Transfer  the  squabs  to  this  prep- 
aration, and  let  cook  again  for  five  minutes;  dress  the  garnishing  on  a  hot 
dish,  arrange  the  squabs  on  top,  and  serve. 

823.  Roast  Duck  a  PAmericaine. — Select  a  fine  young  duck,  weigh- 
ing three  and  a  half  pounds  ;  singe,  draw,  and  wipe  it  well,  then  stuff  it 
with  American  forcemeat  (No.    229),  and  place  it   in  a  roasting-pan  with 
half  an  ounce  of  butter,  and  besprinkle  with  a  pinch  of  salt,  then  roast  it 
in  the  oven  for  forty  minutes,  basting  it  occasionally.     Lay  it  on  a  dish, 
untruss,  skim  the  fat  off,  add  a  gill  of  white  broth  (No.  99),  let  it  come  to 
a  boil,  then  strain  the  lean  part  of  the  gravy  over,  and  garnish  with  six 
pieces  of  fried  hominy  (No.  1035). 

824.  Boast   Duck,  Apple   Sauce. — Have  a  fine,   tender  duckling  of 
three  and  a  half  pounds  ;    singe,  draw,  wipe   neatly,  and  truss.      Place  it 
in  a  roasting-pan,  spread  half  an  ounce  of  butter  over,  and  a  pinch  of  salt. 
Place  it  in  a  brisk  oven,  and  let   cook  for   thirty   minutes,  not  failing  to 
baste   it  occasionally   with   its  own  gravy.      Dress  it  on  a  hot  dish,  untie 
the  string,  skim  the  fat  off  the  gravy,  add  a  gill  of  broth  (No.  99),  let  it 
come  to  a  boil,  then  strain  the  lean  part  over  the  duck,  decorate  with  a 
little  watercress,  and  serve  with  half  a  pint  of  hot  apple  sauce   separately 
(No.  168). 

825.  Duckling  a  la  Ronennaise. — Take  two  fine  ducklings  of  one  and 
a  half  pounds  each,  singe,  draw,  and  truss  them  with  the  legs  thrust  inside; 
lay  them  in  a  roasting-pan,  and  cover  them  with  half  an  ounce  of  butter, 


POULTRY.  275 


seasoning  with  a  pinch  of  salt  ;  put  them  in  the  oven  for  ten  minutes. 
Cut  four  medium-sized  turnips  into  small  dice-shaped  pieces,  put  them  in 
a  saucepan  with  half  an  ounce  of  butter  and  half  a  teaspoonful  of  pow- 
dered sugar  ;  let  cook  for  ten  minutes,  then  moisten  with  a  pint  of  Espagn- 
ole  sauce  (No.  151).  Lay  the  ducks  in  the  saucepan  with  the  turnips, 
and  let  cook  again  all  together  for  twenty-five  minutes  ;  arrange  the  ducks 
on  a  hot  dish,  untruss,  and  decorate  the  dish  with  the  turnips.  Pour  the 
sauce  over  all,  and  serve. 

826.  Salmi  of  Dnck  a  PAm£ricaine. — Procure  two  fine  ducks  :  singe, 
draw,  wipe  neatly,  and  cut  off  the  wings,  legs,  and  breasts  ;    put  the  two 
carcasses  in  a  saucepan,  sprinkle  a  little  salt  over,  and  put  it  in  the  oven 
to  cook  for  six  minutes  ;  remove  them,  and  hash  them  up.    Put  them  back 
into  a  saucepan  with  a  pint  of  white  broth  (No.  99),  and  a  small  bouquet 
(No.  254),  and  let  cook  on  a  moderate  fire  for  fifteen  minutes.    Put  an  ounce 
of  butter  in  a  sautoire,  lay  in   the   wings,  legs,  and  breasts,  then   season 
with  a  pinch  of  salt  and  half  a  pinch  of  pepper  ;  cook  on  a  very  brisk  fire 
for  three  minutes  on  each  side,  then  add  half  a  glassful  of  Madeira  wine, 
half  a  pint  of  Espagnole  sauce  (No.  151),  and  the  zest  of  a  lemon  ;    strain 
the  gravy  of  the  carcasses  over,  and  let  all  cook  again  for  fifteen  minutes. 
Dress  nicely  on  a  hot  dish,  and  decorate  with  six  heart-shaped  croutons  of 
fried  hominy,  and  serve  (No.  1035). 

827.  Salmi  of  Duck,  with  Olives.— Prepare  the  salmi  of  ducks  as  for 
the  above  (No.  826),  adding  half  a  pint  of  parboiled  and  stoned  olives  to 
the  sauce.     Use  six  heart-shaped  fried  croutons  of  bread  (No.  133)  instead 
of  the  hominy,  and  serve. 

828.  Salmi  of  Duck  a  la  Chasseur.— Make  a  salmi  the  same  as  for 
No.  826,  adding  twelve  sliced  mushrooms,  and  serve  with  six  heart-shaped 
croutons  (No.  133). 

829.  Salmi  of  Duck  a  la  Bourgeoise.— Prepare  two  fine  ducks  as  for 
No.  826,  and  add  twelve  glazed  onions  (No.  967),  and  two  raw  carrots  cut 
clove-garlic-shaped,  letting  them  cook  in   salted  water  for  ten  minutes 
previous  to  adding  them  to  the  salmi,  also  half  an  ounce  of  salt  pork, 
cut  in  square  pieces,  and  let  cook  together  with  the  ducks  for  fifteen  min- 
utes more  ;  then  serve. 

830.  Salmi  of  Duck  a  la  Montglas.— Singe,  draw,  and  wipe  two  fine, 
tender  ducks  ;  cut  away  the  wings,  legs,  and  breasts,  then  put  the  carcasses 
in  a  roasting-pan  ;   sprinkle  a  little  salt  over,  spread  on  each  bird  a  very 
little  butter,  and  place  them  in  the  oven  for  six  minutes  ;    remove  them, 
and  hash  them  up.     Lay  them  in  a  saucepan,  moistened  with  a  pint  of 
white  broth  (No.  99)  ;  add  a  small  bouquet  (No.  254),  and  let  cook  on  the 
stove  for  fifteen  minutes.      Put  an  ounce  of  butter  in  a  sautoire,  add  the 
wings,  legs,  and  breasts,  previously  laid  aside  ;    season   with  a  pinch  of 
salt,  half  a  pinch  of  pepper,  and  the  third  of  a  pinch   of  nutmeg,  and  let 
cook  on  a  brisk  fire  for  three  minutes  on  each  side.     Add  half  a  glassful 
of  good  sherry,  half  a  pint  of  Espagnole  sauce  (No.    151),  half  a  pint  of 
tomato  sauce  (No.  205),  two   thin  slices  of  smoked  beef-tongue  cut  into 
Julienne-shaped  pieces,  two  cut-up  truffles,  six  fine  mushrooms,  also  cut  up; 


276  THE    TABLE. 


then  strain  the  gravy  of  the  carcasses  over  this  ;  let  cook  all  together  for 
fifteen  minutes  more,  then  artistically  dress  the  salmi  on  a  hot  dish,  deco- 
rate with  six  heart-shaped  bread  croutons  (No.  133),  adjust  paper  ruffles  to 
the  end  of  the  wings  and  legs,  and  serve. 

831.  Salmi  of  Duck  a  la  Marechale.— Proceed  exactly  the  same  as 
for  "  Salmi  a  I'Americaine  "  (No.  826),  adding  twelve  small  godiveau  quen- 
elles (No  221),  and  twelve  mushrooms  cut  in  two.  Let  heat  well  for  five 
minutes,  then  serve  with  six  fried  bread  croutons  (No.  133). 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


QAMB. 


832.  Canapes  for  Game.— Cut  out  the   desired   number   of  canapes 
from  a  loaf  of  American  bread  (a  stale   one  is  preferable)  one  and  a  half 
inches  thick.     Trim  neatly,  pare  off  the  crusts;  then  cut  out  a  piece  in  the 
centre  of  each,  from  end  to  end,  so  that  the  cavity  will  hold  the  bird  easily 
when  sending  to  the  table.     Spread  a  little  butter  over  them,  place  on  a 
tin   plate;   then  brown   in  the   hot  oven   until  they  obtain  a  good  golden 
color.      Remove  from  out  the  oven,  arrange  them  on  a  hot  dish,  and  they 
will  be  ready  to  serve. 

833.  Croquettes  of  Game  a  la  Pe"rigueux.— Make  six  game  croquettes 

exactly  the  same  as  the  chicken  croquettes  (No.  758) — the  mushrooms  can 
be  omitted — and  serve  with  half  a  pint  of  hot  sauce  perigueux(No.  191), 
separately. 

834.  Quails  Roasted,  Plain.— Pick  six  fine,  tender,  fat  quails,  singe, 
draw,  and  wipe  them  well;  truss  them,  laying  a  thin  layer  of  lard  on  the 
breasts.      Put    them  in  a   roasting-pan,  spreading  a  very  little   butter  on 
top  of  each  quail;  then  pour  half  a  cupful   of  water  in   the   pan.     Season 
with  a  pinch  of  salt,  and  let  cook  in  the  oven  for  eighteen  minutes.      Place 
on  a  hot  dish   six  heart-shaped   pieces    of  toast;  untruss   the   quails,  and 
arrange  them  on  top,  decorating  with  a  little  watercress.     Strain  the  gravy 
into  a  sauce-bowl,  and  serve  it  separately. 

835.  Quails  Broiled  with  Bacon.— Have  six  fine  fat  quails.    Singe, 
draw,  and  wipe  them  well.     Split  them  through  the  back  without  separat- 
ing the  parts,  and  break  the  two  leg  bones.      Put  them  on  a  dish;  season 
with  a  pinch  of  salt,  half  a  pinch  of  pepper,  and  a  tablespoonful  of  sweet 
oil,  mixing  them  in  well,  and  put  them  to  broil  on  a  moderate  fire   for  six 
minutes  on  each  side.     Arrange  six  toasts  on  a  hot  dish,  lay  the  quails  on 
top,  and  pour  a  gill  of  maitre  d'hotel  butter  (No.    145)  over,  decorating 
with  six  slices  of  broiled  bacon  (No.  754),  and  serve. 


GAME.  277 


836.  Braised  Quails,  Celery  Sauce. —Take  six  nice   fat  quails,  singe, 
draw,  and  wipe  them  well.     Truss,  and  cover  the  breasts  with  a  thin  layer 
of  lard.     Place  them  in  a  sautoire  with  a  piece  of  pork  rind,  half  a  carrot, 
and  half  an  onion,  both  cut-up,  and  let  them  get  a  good   golden  color  on 
the  fire.     Moisten  with  half  a  cupful  of  water,  then  put  them  in  the  oven, 
and  let  cook  for  twenty  minutes.     Serve  with  a  pint  of  celery  sauce  (No. 
200),  and  a  little  meat-glaze  (No.  141)  thrown  over. 

837.  Quails  a  la  Financiere. — Braise  six  quails  the  same  as  for  the 
above  (No.  836),  and  serve  them  with  a  pint  of  hot  financiere  garnishing 
(No.  246)  in  place  of  the  celery  sauce. 

838.  Doe-birds,    Roasted,    Plain. — Singe,  draw,  and  truss  six  fine, 
fat  doe-birds.      Put   them  in  a  roasting-pan  with  half  a  cupful   of  water, 
seasoning  with  a  pinch  of  salt.     Spread  a  very  little  butter  over  the  birds, 
and  put  them  in  a  hot  oven  for  twelve  minutes.   Dress  them  on  a  hot  dish 
with  six  small  canapes  (No.  832).     Decorate  the  dish  with  a  little  water- 
cress, and  serve. 

839.  Broiled  Doe-birds. — Singe,  draw,  and   wipe  well  six  fine  doe- 
birds;  split  them  through  the  back  without   detaching  the   parts,  and  lay 
them  on  a  dish.     Season  with  a  good  pinch  of  salt,  half  a  pinch  of  pepper, 
and  one.tablespoonful  of  oil.    Roll  them  in  well,  and  broil  for  four  minutes 
on  each  side.      Prepare  a  hot  dish  with  six    toasts;  arrange   the  doe-birds 
on  top,  and  serve  with  a  gill  of  maitre  d'hotel  butter  (No.  145)  well  spread 
over.     Decorate  the  dish  with  a  little  watercress. 

840.  Boasted  Doe-birds  a  PAmericaine.— Proceed  exactly  as  for  No. 
838,  replacing  the  canapes  of  bread  with  six  canapes  of  fried  hominy  (No. 
IO35)i  °r  corn  fritters,  arranging  six  slices  of  broiled  bacon  over  each  bird, 
and  serve  the  same. 

841.  Boasted  Doe-birds  a  PAfricaine.— Exactly  as  for  No.  838,  only 

serving  with  six  stuffed  egg-plants  (No.  909)  instead  of  the  canapes. 

842.  Salmi  of  Doe-birds  a  la  Gastronome. — Make  a  salmi  as  for 
salmi   of   snipe   (No.    870),  and  serve  with  six  small  potato   croquettes 
(No.  997). 

843.  Boast  Partridge,  Bread  Sauce.— Singe,  draw,  and  wipe  two 

fine,  young  partridges;  truss  them  neatly,  and  cover  the  breasts  with  a 
layer  of  thin  lard,  tying  it  twice  around.  Lay  them  on  a  roasting-pan, 
spreading  a  little  butter  over  each,  and  moistening  with  half  a  cupful  of 
water.  Put  the  pan  in  a  brisk  oven  for  twenty-five  minutes,  basting  the 
birds  occasionally.  Dress  each  one  on  a  bread  canape  (No.  832),  remov- 
ing the  strings.  Decorate  the  dish  with  a  little  watercress.  Strain  the 
gravy  into  a  sauce-bowl,  and  serve  it  separately;  also  serving  half  a  pint 
of  hot  bread-sauce  (No.  162)  in  another  bowl. 

844.  Partridge  Broiled  a  PAmericaine.— Singe,  draw,  and    wipe 
neatly  three  tender  partridges;' cut   them  in  halves,  lay  them   on  a  dish, 
and  season  with  a  good  pinch  of  salt,  half  a  pinch   of  pepper,  and  a  table- 
spoonful  of  oil.     Roll  them  in  well,  then  put  them  to  broil  for  seven 
minutes  on  each   side.      Prepare   six  slices   of   fried   hominy  (No.    1035). 
Arrange  them  on  a  hot  dish;  place  the  partridges  over,  and  pour  a  gill  of 


278  THE    TABLE. 


maitre  d'hotel  butter  on  top  (No.  145).  Place  six  slices  of  broiled  bacon 
(No.  754)  over  the  birds,  and  serve. 

845.  Partridge  and  Cabbage. — Select  a  fine,  tender  cabbage,  clean  it 
thoroughly,  cut  it  into  four  parts;  wash  well  in  cold  water,  remove  the 
root,  and  put   into   salted  boiling  water  for  five  minutes.     Remove,  and 
drain  well,  then  return  it  to  the  saucepan  with  one   carrot   cut  in  four 
pieces,  one  whole  onion   stuck  with  four  cloves,  a  quarter  of  a  pound  of 
salt  pork,  in  one  piece,  a  bouquet  (No.  254),  one  pint  of  white  broth  (No. 
99),  and  one  pint  of  lean  stock.     Season  with  a  good   pinch  of  salt  and  a 
pinch  of  pepper.     Take  (in  preference)  two  old   partridges;  singe,  draw, 
and  wipe  them  well;  truss  them  with  their  wings   turned  inside,  and  put 
them  on  a  roasting-pan  with  half  a  pinch  of  ,salt,  and  a  little  butter  well 
spread  over  their  breasts,  and  put  them  to  roast  for  six  minutes.     Make 
a  hollow  space  in  the  centre  of  the  cabbage,  place  therein  the  two  part- 
ridges and  cover  them  over,  laying  a  piece  of  buttered  paper  on  top   to 
prevent  the  air  from  escaping;  put  the  lid   on  and  cook  in  the   oven  for 
one  hour.     Now  lift  off  the  lid,  remove  the  paper,  skim  off  any  fat  adher- 
ing to  the  surface,  and  dress  the  cabbage  neatly  on  a  hot  dish;  untruss,  and 
arrange  the  partridges,  decorating  the  dish  artistically  with  the  carrots  and 
salt  pork,  cut  into  six  slices.   Take  away  the  onion  and  bouquet,  and  serve. 

846.  Partridge  a  la  Financiere. — Singe,  draw,  wipe,  and  truss  two 
partridges  with  their  wings  inside.     Lay  a  piece  of  pork-rind    in  a  sauce- 
pan,   adding   one    carrot   and   one  onion,    both  cut  in  slices,    two   bay- 
leaves,  one    sprig   of   thyme,  and  the  two   partridges.     Season   with  one 
pinch  of  salt  and  half  a  pinch  of  pepper.  When  they  have  assumed  a  good 
golden  color  on  the  hot  stove,  moisten  with  half  a  pint  of  white  broth 
(No.  99),    then  put   the   saucepan  in  the  oven   and   let  cook  for  twenty 
minutes.     Dress  them  on  a  serving-dish,  untruss,  pour  half  a  pint  of  hot 
sauce    financiere   (No.  246)  over,  and  serve.     The  gravy  from  the  par- 
tridges can  be  utilized  for  making  the  financiere  sauce. 

847.  Partridge  Braised  with  Celery  Sauce.— Proceed  exactly  the 

same  as  for  the  above  (No.  846),  replacing  the  financiere  by  a  pint  of  hot 
celery  sauce  (No.  200). 

848.  Partridge  Saute  a  la  Chasseur.— Singe,  draw,  and  wipe  two 

fine,  tender  partridges,  cut  them  into  twelve  pieces,  and  place  them  in  a 
sautoire  with  an  ounce  of  butter,  seasoning  well  with  a  good  pinch  of  salt 
and  half  a  pinch  of  pepper.  Brown  well  for  three  minutes  on  each  side  ; 
then  add  a  finely  chopped  shallot,  half  a  glassful  of  Madeira  wine,  half  a 
pint  of  Espagnole  sauce  (No.  151),  and  twelve  whole  mushrooms.  Finish 
cooking  for  fifteen  minutes,  then  serve  with  six  bread  croutons  (No.  133) 
around  the  dish. 

849.  Chartreuse  of    Partridge. — Prepare  the  partridges  as  for  No. 
845.     Take  a  Charlotte-mold,  which  will  hold  three  pints  ;  butter  lightly, 
and  decorate  with  small  pieces  of  cooked  carrot  and  turnip,  cut  very  evenly 
with  a  vegetable-tube.     When  ready,  fill  the  bottom  with  a  layer  of  cooked 
cabbage  ;  cut  the  partridges  into  pieces,  put  a  layer  of  them  on  the  cabbage, 
covering  the  hollow  spaces  with  more  cabbage  ;  lay  on  top  six  slices  of  salt 


GAME.  2  79 


pork,  add  the  rest  of  the  partridges,  and  finish  by  covering  the  surface 
with  cabbage,  pressing  it  down  carefully.  Place  the  mold  on  a  tin  baking- 
dish,  and  put  it  in  a  moderate  oven  for  fifteen  minutes,  leaving  the  oven- 
door  open  during  the  whole  time.  Have  a  hot  dish  ready,  turn  the  mold 
upside  down  on  it,  and  draw  off  carefully.  Serve  with  a  little  demi-glace 
(No.  185). 

850.  Supreme  of  Partridge,  Sauce  Perigueux.—  Singe,  draw,  wipe 
neatly,  and  remove  the  skin  from  the  breasts  of  three  partridges.       Make 
an  incision  on  top  of  each  breast-bone,  from  end  to  end,  then  with  a  keen 
knife  carefully  cut  off  the  entire    breast  on   both  sides  of   the  partridges, 
including  the   small  wing-bone,    which  should  not  be  separated  from  the 
breasts,  and  seeing  that  the  entire  breasts  are  cleverly  cut  away,    without 
leaving  a  particle  of  it  on  the  carcasses.     Under  each  breast  will  be  found 
a  small  fillet,  which  you  carefully  remove,  and  place  on  a  dish  for  further 
action.     With  a  small,  sharp  knife,  make  an  incision  in  each  breast,  at  their 
thinner  side,  three  inches  in  length  by  one  inch  in   depth.     Season  the 
inside   of  each  breast   with  a  pinch    of  salt,    and   half  a  pinch  of  pepper, 
equally  divided.     Stuff  the  breasts  with  two  ounces  of  chicken  forcemeat 
(No.  226),  mixed  with  two  fine,  sound,  finely  sliced  truffles,  and  four  finely 
sliced  mushrooms.      Butter  well  a   well-tinned  copper  sautoire ;  gently  lay 
in  the  six  breasts  ;  take   each  small   fillet,  press    them  gently    with  the 
fingers,  giving  them  a  boatlike  form.     Make  six  slanting,  small  incisions 
on  top  of  each,  insert  in  each  incision  a  small  slice  of  truffle,    cut   with  a 
tube  half  an  inch  in  diameter.     Lightly  wet  the  top  of  each  breast  with 
water,  then  neatly  lay  one  fillet  on  top  of  each  breast  lengthwise.     Sprinkle 
a  little  clarified  butter  over  all  with  a  feather  brush.     Pour  into  the  pan 
(not  over  the  supremes)  a  quarter  of  a  glassful  of  Madeira  wine  and  two 
tablespoonfuls    of  mushroom  liquor,  tightly  cover  the  pan  with  a  lid,  then 
place  in  the  hot  oven  for  ten  minutes.     Pour  on  a  hot  dish  one  pint  of  hot 
Toulouse   garnishing  (No.  176).    Remove    the  supremes  from  the    oven, 
neatly  dress  them  over  the  garnishing,  adjust  paper  ruffles  on  each  wing 
bone,  and  immediately  send  to  the   table. 

851.  Supreme  of  Partridge  a  la  Godard.— The  same  as  for  ^the  above 

(No.  850),  but  serving  with  half  a  pint  of  Allemande  sauce  (No.  210),  adding 
two  sliced  truffles,  six  sliced  mushrooms,  six  blanched  cock's  combs,  and  six 
blanched  cock's  kidneys,  in  place  of  the  Perigueux  sauce.  Heat  up  well 
on  the  corner  of  the  stove  for  four  minutes,  but  do  not  allow  it  to  boil, 
and  pour  the  garnishing  over  the  hot  dish,  dressing  the  supremes  over  it; 
serve  very  hot. 

852.  Grouse,  Boasted  Plain.— Singe,  draw,  wipe,  and  truss  two  fine 
fat  grouse.     Place  them  in  a  roasting-pan  with  half  a  cupful  of  water, 
spread  a  little  butter  over  each,  and  season  with  a  pinch  of  salt.    Put  them 
into  a  brisk  oven,  and  let  cook  for  eighteen  minutes,  taking  care  to  baste 
frequently  with  their  own  gravy  ;  then  untruss.    Have  a  hot  serving-dish 
ready  ;  place  two  bread  canapes  (No.  832)  on  it  ;  arrange  the  grouse  over, 
and  decorate  the  dish  with  a  little   watercress.     Strain  the  gravy  into  a 
sauce-bowl,  and  serve  it  separately. 


280  THE    TABLE. 

853.  Grouse,  Roasted  a  la  Sam  Ward.— Take  two  fine  fat  grouse  ; 
pick,  singe,  draw,  and  dry   them   well  ;    then  truss  them  nicely.      Place 
them  in  a  roasting-pan,  putting  inside  of  each  bird  a  piece  of  broiled  toast 
four  inches  long  and  two  wide.     Drip   in  on  each  toast,  with  a  spoon,  a 
small  glassful  of  good  Madeira  wine  or  sherry  ;  season  the  grouse  with  a 
pinch  of  salt;  spread  a  little  butter  over.      Put  them  in  a  brisk  oven,  and 
let  cook  for  eighteen  minutes,  taking  care  to  baste  them  frequently.     Lay 
them  on  a  hot  dish,  untruss,  strain  the  gravy  over,  and  decorate  with  a 
little  watercress.     Serve  with  a  little  red  currant  jelly  separately. 

854.  Grouse,  Broiled  With  Bacon.— Singe,  draw, and  wipe  nicely  two 
fat  grouse.      Split  them  in  two  through  the   back  without  separating  the 
parts  ;  lay  them  on  a  dish,  and  season  with  a  pinch  of  salt,  half  a  pinch  of 
pepper,  and  a  tablespoonful  of  sweet  oil.      Roll  them   in   well;    then  put 
them  to  broil  on  a  brisk  fire  for  seven  minutes  on  each   side.      Prepare  a 
hot  dish  with  six  small  toasts,  arrange  the  grouse  over,  spread  a  gill  of 
maitre  d'hotel  butter  (No.  145)  on  top,  and  garnish  with  six  thin  slices  of 
broiled  bacon  (No.  754),  then  serve. 

855.  Salmi  of  Grouse  a  la  Parisienne. — Singe,  draw,  wipe,  and  truss 
two  fine    fat  grouse  ;  season  with  a  pinch  of  salt,  spread  a  few  small   bits 
of  butter  on  the  birds,  then  place  them  in  a  roasting-pan,  and  put  them  in 
a  brisk  oven  to  cook  for  eight  minutes.    Untruss  and  cut  away  the  wings, 
legs,  and  breasts.      Put  an  ounce  of  good  butter  into  a  saucepan  with  half 
a  medium-sized   carrot,  cut   in  very  small  pieces,  half  an  onion  cut  the 
same,  a  sprig  of  thyme,  two  bay-leaves,  and  six  whole  peppers.     Reduce 
to  a  good  golden  color  for  about  five  minutes,  then  hash  the  bodies  of  the 
two  grouse,  and  add  them  to  the  other  ingredients.     Moisten  with  a  pint 
of  Espagnole  sauce  (No.  151),  half  a  glassful  of  good  sherry  wine,  half  a 
cupful  of  mushroom  liquor,  and  the  zest  of  a  lemon  ;    season  with  half  a 
pinch  of  salt,  half  a  pinch  of  pepper,  and  a  third  of  a  pinch  of  nutmeg  ;  let 
cook  for  twenty  minutes.     Now   put   the  wings,  legs,  and  breasts  into  a 
separate  saucepan,  and  strain  the  above  sauce  over  the   parts,  adding  six 
minced  mushrooms  and  two  minced  truffles.     Let  cook  for  three  minutes, 
then  dress  neatly  on  a  hot  dish,  and  serve  with  six  croutons  (No.  133)  on 
top,  and  paper  ruffles  nicely  arranged. 

856.  Salmi  Of  Grouse  a  la  Walter  Scott. — Proceed  exactly  the  same 
as    for    the  above  (No.    855),  omitting  the   mushrooms  and   truffles,   and 
serving  with  half  a  pint  of. bread  sauce  (No.  162)  separately. 

857.  Salmi  of  Grouse  a  la  Florentine.— The  same  as  for  No.  855, 
only  serving  the  salmi  with  a  garnishing  of  six  hot  artichokes  a  la  Floren- 
tine (No.  903)  in  place  of  the  other  garnishing. 

858.  Supreme  of  Grouse  a  la  Richelieu. — Proceed  the  same  as  for 
the  supreme  of  partridge  (No.  850),  but  substituting  tongue  for  truffles, 
and  serving  with  a  gill  of  hot  sauce  Perigueux  (No.  191),  mingled  with  a 
gill  of  tomato  sauce  (No.  205),  boiled  together  for  three  minutes. 

859.  Teal  Duck,  Roasted  Plain. — Pick,  singe,  draw,  wipe,  and  truss 
three  fine  teal  ducks;  place  them  in  a  roasting-pan.     Season  with  a  pinch 
of  salt;  put  them  in  a  brisk  oven  to  roast   for  fourteen  minutes,  then  un- 


GAME.  281 


truss.      Arrange  on  a  hot  serving-dish,  and   decorate  with  six  slices    of 
fried  hominy  (No.  1035)  and  a  little  watercress. 

860.  Teal  Duck,   Broiled.— Have    three    fine,    fat    teal    ducks;  pick, 
singe,  and  dry  them  neatly;  cut  the  heads  off,  and  split  the  birds  in  two 
without  separating  the  parts.      Lay  them  on  a  dish,  and  season  them  with 
a  pinch  of  salt,  half  a  pinch  of  pepper,  and  a  tablespoonful  of  sweet  oil. 
Roll  them  in  well,  and  put  them  to  broil  on  a  moderate   fire  for  seven 
minutes  on  each  side.      Have  a  hot  dish  with  six  toasts   ready,  lay  the 
ducks  on  top,    spread   a   gill    of   maitre    d'hotel   butter   (No.    145)    over, 
decorate  with  a  little  watercress,  and  serve. 

861.  Salmi  of  Teal  Duck  a  la  Begence.— Prepare  the  salmi  of   teal 
duck  as  for  the  salmi  of  duck  a  l'Americaine  (No.  826),  adding  half  a  pint 
of  hot  Regence  garnishing  (No.  235)  four  minutes  before  serving. 

862.  Ptarmigan,  Boasted  Plain. — Proceed  exactly  the  same  as  for 
roasted  teal  ducks,  No.  859. 

863.  Ptarmigan,    Broiled  Plain.— Prepared    the    same    as    for   teal 
ducks  broiled,  No.  860. 

864.  Salmi  of  Ptarmigan  a  la  Chasseur. — To  be  prepared  exactly  as 
salmi  of  duck  a  I'Americaine  (No.  826),  adding  twelve  mushrooms,  cut  in 
two,  four  minutes   before  serving,  and  decorating  with  six  heart-shaped 
croutons  (No.  133). 

865.  Plovers,  Boasted  Plain. — Pick,   singe,  draw,  and  wipe  neatly 
six  fine,  fat,  tender  plovers;  pick  out  the  eyes,  truss  the  legs   together, 
skewer  the  head  under  one   leg,  and  lay  a  thin  slice  of  larding  pork  on 
each  bird;  tie  securely,  then  place  them  in  a  roasting-pan.      Season  with  a 
pinch  of  salt   evenly  divided  over  each;  spread  also  a  very  little  butter 
over.      Put  them  in  the  hot  oven,  and  roast  for  ten  minutes.      Remove 
from  the  oven,  arrange  six  small   canapes  (No.  832)  on  a   hot  dish,  dress 
the  birds  on  the  canapes,  decorate  with  a  little  watercress,  and  serve. 

866.  Plovers   Broiled. — Pick,    singe,    draw,    and    wipe    six    fine,   fat 
plovers;  pick  out  the  eyes,  split  them  through  the  back   without   separat- 
ing the  parts,  and  place  them  on  a  dish.     Season  with   one   pinch  of  salt, 
half  a  pinch  of  pepper,  and  a  tablespoonful  of  sweet  oil.      Roll  them   in 
well,  and  put  them  on  a  broiler  to  cook  for  four  minutes   on  each  side. 
Dress    them    on   a   hot   dish   with    six    pieces    of  toast,    spread   a  gill  of 
maitre  d'hotel  butter  (No.  145)  over,  decorate  with  a  little  watercress,  and 
serve. 

867.  Salmi  of  Plover  a  la  Maison  d'Or.— Proceed  exactly  the  same 
as  for  salmi  of  woodcock  (No.  873),  adding,  on  the  serving-dish,  six  heart- 
shaped  bread  croutons  (No.  133),  covered  with  pate-de-foie-gras. 

868.  English  Snipe,  Boasted. — Procure  six  fine   English  snipe;  pick, 
singe,  draw,  and  wipe  them  (reserve  the  hearts  and  livers  for  further  use); 
pick  out  the  eyes,  remove  the  skin  from  the  heads,  truss  the  legs,  skewer 
them  with  the  bills;  tie  a  thin  slice  of  larding  pork  around  each  bird,  and 
put  them  in  a  roasting-pan,  sprinkling  a  pinch  of  salt  over.    Set  them  in  the 
oven  to  roast  for  eight  minutes.      Hash  up  very  fine  the  hearts  and  livers, 
with  a  teaspoonful  of  chives    and  a  teaspoonful  of  good  butter,  season- 


282  THE    TABLE. 


ing  with  half  a  pinch  of  salt  and  the  third  of  a  pinch  of  pepper.  Cover 
six  bread  canapes  (No.  832)  with  this,  sprinkling  a  little  fresh  bread- 
crumbs on  top.  Spread  a  very  little  butter  over  all,  and  put  them  OH  a 
tin  plate  in  the  oven  for  two  minutes.  Arrange  the  canapes  on  a  hot  dish, 
dress  the  snipe  nicely  over,  decorate  with  a  little  watercress,  and  strain 
the  gravy  into  a  sauce-bowl,  serving  it  separately. 

869.  English   Snipe,    Broiled. — Pick,   singe,  draw,  and  dry  well  six 
fine  English  snipe;  remove  the  skin  from  the  heads,  split  them  in  two  with- 
out detaching  the  parts,  and  put  them  on  a  dish.     Season  with  a  pinch  of 
salt,  half  a  pingh  of  pepper,  and  a  tablespoonful  of  oil.     Roll  them  in  well, 
then  put  them  to  broil  (with  the  bills  stuck  into  the  breasts),  and  let  them 
cook  for  four  minutes  on  each  side.      Prepare  a  hot  dish  with  six  toasts, 
arrange  the  snipe  over,  spread  a  gill  of  maitre  d'hotel  butter  (No.  145)  on 
top,  decorate  the  dish  with  a  little  watercress,  and  serve. 

870.  Salmi  of  Snipe  a  la  Moderne.— Singe,  draw,  and  neatly  wipe 
six  fine,  fat  snipe.     Chop   off  the  legs,  and  then   stuff  the  inside  with  a 
little  game   forcemeat  (No.  228)  through   a  paper  cornet;  fill  the  cavity 
of  the  eyes  with  a  little  more  of  the  game  forcemeat  (No.  228),  and  cover- 
ing each  eye  right  over  the  game  forcemeat  with  a  small  bit  of  truffle,  cut 
with  a  tube.      Insert  the  bills  in  the  breasts,  and  then  lay  them  on  a  roast- 
ing-pan,  with  a  little  butter;  place  in  the  hot  oven  to  roast  for  six  minutes. 
Take  from  out  the  oven,  lay  each  one  on  a  square  piece  of  bread,  fried  in 
a  little  clarified  butter,  pour  one  pint  of  hot  salmi   sauce  (No.   193)  over, 
to  which  have  been  added  twelve  whole  mushrooms,  and  serve. 

871.  Woodcock,  Roasted  Plain. — Procure  six  fine,  fat  woodcocks,  pick, 
singe,  and  draw  them,  putting  the  hearts  and  livers  on  a  plate  for  further 
use.     Take  out  the  eyes,  and  remove  the  skin  from  the  heads  ;  truss  up 
the  feet,  skewer  them  with  the  bill,  and  tie  a  barde  of  fat  pork  around  the 
breasts  ;  then  chop  up  all  the  hearts  and  livers  very  fine,  with  one  tea- 
spoonful  of  chives,  half  a  pinch  of  salt,  a  third  of  a  pinch  of  pepper,  and  a 
teaspoonful  of  butter.      Prepare  six  bread  canapes  (No.  832),  two  and  a 
half  inches  long,  by  one  and  a  half  wide  ;  fry  them  for  two  minutes  in 
very  hot  fat,  drain  them  thoroughly,  and  cover  each  canape  with  some  of 
the  above  mixture,  spreading  a  little  fresh  bread-crumbs  and  a  very  little 
butter  over  ;  place  them  in  a  small  baking-pan  and  lay  aside.      Now  put 
the  woodcocks   in  a  roasting-pan  with  a  little  butter  well  spread  over  the 
birds,  and   roast   them  in  a  brisk  oven  for  ten  minutes.     Two  minutes 
before  they  are  done,  put  the  canapes  in  the  oven,  then  take  both  out,  and 
lay  the  canapes  on  a  hot  dish  ;  untie  the  birds,  and  arrange  them  over 
the   canapes,  decorating  the  dish   with   a  little   watercress.      Strain    the 
gravy  into  a  sauce-bowl,  and  serve  it  separately. 

872.  Woodcock,  Broiled  with  Bacon. — Pick,  singe,  draw,  pick-out  the 
eyes,  and  remove  the  skin  from  the  heads  of  six  fine  woodcocks  ;  wipe 
them  neatly,   and    split  them    through  the  back  without   separating  the 
parts.      Put  them  on  a  dish  to  season  with  a  pinch  of  salt,  half  a  pinch  of 
pepper,  and  one  tablespoonful  of  sweet  oil.      Roll  them  in  well,  then  put 
them  on  to  broil  with  the  bills  stuck  into  the  breasts^     Let  broil  for  four 


GAME.  283 


minutes  on  each  side,  then  arrange  them  on  a  clish  with  six  pieces  of 
heart-shaped  fried  bread,  covered  with  the  hashed  hearts  and  livers  as  in 
No.  871,  spread  a  gill  of  maitre-d'hotel  butter  (No.  145)  over,  and  deco- 
rate with  six  slices  of  broiled  bacon  (No.  754),  then  serve. 

873.  Salmi  of  Woodcock  a  la  Chasseur.— Pick,  singe,  draw,  pick  out 
the  eyes,  and  remove  the  skin  from  the  heads  of  six  fine  woodcocks  ;  wipe 
them  neatly,  and  put  them  in  a  roasting-pan  with  half  a  pinch  of  salt. 
Cook  for  four  minutes  in  the  oven  ;  then  cut  off  the  legs  and  necks,  but 
preserve  the  heads.      Put  an  ounce  of  butter  into  a  saucepan,  with  half  a 
raw  carrot  and  half  a  raw  onion,  all  cut   in  pieces,  a  small  bouquet  (No. 
254),  and  six  whole  peppers.     Cook  for  five  minutes  on  the   stove,  then 
moisten  with  half  a  pint  of  Espagnole  sauce  (No.  151),  half  a  glassful  of 
sherry  wine,  and  three  tablespoonfuls  of  mushroom  liquor.     Season  with 
half  a  pinch   of  salt  and  half  a  pinch  of  pepper,  and  let  cook  for  fifteen 
minutes   more.     Stick  a  good-sized,  fine   mushroom  in  the  bill   of  each 
head,  run  the  bill  into  the  breast  of  each  woodcock,  and   put  them  in  a 
sautoire  ;  strain  the   sauce   over,  add  twelve   mushrooms   cut  in  two,  and 
the   zest  of  one   lemon.     Let  cook  for  six   minutes   more,  then  arrange 
nicely  on  a  dish,    decorating  it    with  six  bread    croutons  (No.  133);  pour 
the  sauce  over,  and  serve. 

874.  Canvas-back  Ducks,  Roasted. — Procure  two  fine,  fat  canvas-back 
ducks,  pick,  singe,  draw  well,  and   wipe   neatly  ;  throw  a  light  pinch  of 
salt  inside,  run  in  the   head  from  the  end  of  the  neck  to  the  back,  truss 
nicely,  and  place  in  a  roasting-pan.     Sprinkle  a  little  salt  over,  put  them 
in  a  brisk  oven,  and  let  cook  for  eighteen  minutes  ;  arrange  on  a  very  hot 
dish,  untruss,  throw  two  tablespoonfuls  of  white  broth  (No.  99)  into  each 
duck,  and  serve  with  six  slices  of  fried  hominy  (No.  1035),  and  currant  jelly. 

875.  Canvas-back    Ducks,  Broiled.— Take    two    fine,   fat    canvas-back 
ducks  ;  pick,  singe,  draw,  and  wipe  them  thoroughly.     Split  them  through 
the  back  without  detaching  them,  and  lay  them  on  a  dish  to  season  with 
a  good  pinch  of   salt,  half  a  pinch  of  pepper,  and  a  tablespoonful  of  oil. 
Roll  them  in  well,  and  put  them  to  broil  for  seven  minutes  on  each  side. 
Dress  them  on  a  hot  dish,  spread  a  gill  of    maitre-d'hotel  butter  over 
(No.  145),  decorate  with  a  little  watercress,  and  serve. 

876.  Red-head  Ducks,  roasted — Broiled. — Red-head  ducks  roasted  are 
prepared  exactly  the  same  as  ca"nvas-back  ducks  roasted  (No.  874). 

Red-head  ducks  broiled  are  prepared  exactly  the  same  as  for  canvas- 
back  ducks  broiled  (No.  875). 

877.  Reed-birds,     Roasted.— Procure  twelve  freshly   killed,    fine,  fat 
reed-birds  ;  cut  off  their  legs  and  wings,  pick  the   eyes  out,  and  remove 
the  skin  from  the  heads,  clean  and  wipe  them  neatly,  and  with  a  skewer 
remove  the  gizzards  from  the   sides,  then  cover  their  breasts  lightly  with 
thin  slices  of  bacon  ;  arrange  them  on  three  kidney-skewers,  four  on  each, 
and  lay  them  in  a  roasting-pan  ;  season  with  a  pinch  of  salt,  spread  a  very 
little  butter  over,  and  set  them  in  the  oven  to  roast  for  seven  minutes  ; 
remove  them  to  a  hot  dish  with  six  hot  toasts  ;  garnish  with  watercress 
and  send  to  the  table  immediately. 


28z|  THE    TABLE. 


878.  Saddle  Of  Venison,  Jelly  Sauce. — Procure  a  saddle   of  a  small 
venison,  weighing  about  five  pounds  ;  pare  it  neatly,  remove  the  sinews 
from  the  surface,  and  lard  it  with  a  larding-needle  as  finely  as  possible  ; 
tie  it   three   times  around.      Put  into  the   roasting-pan  one  sliced   onion 
and  one  sliced  carrot ;  lay    in   the  saddle,    seasoning  with    one    pinch    of 
salt ;  spread  half  an  ounce   of  butter  over,   and  put   it  in  a  brisk  oven 
to  roast   for  forty  minutes,   basting   it   frequently  with  its   own   gravy. 
Untie    before    lifting   it    from    the    pan,  arrange    neatly   on   a   hot   dish  ; 
pour  into  the  pan  half  a  glassful  of  Madeira  wine  and  a  gill  of  white  broth 
(No.   99);  let  come  to  a  boil  on  the  stove.       Skim  the  fat    off  the   gravy, 
straining  the  lean   part   over  the   saddle.     Serve  with  half  a  pint   of  hot 
currant-jelly  sauce  (No.  884)  separately. 

All  saddles  of  venison  are  prepared  the   same  way,  only  with  different 
sauces  and  garnishings. 

879.  Venison  Steak,  Broiled.— Procure  from  a  freshly   killed   deer  a 
fine   leg  of  about   five  pounds    weight;  remove   the   noix,  cut   it   into  six 
steaks  ;  pare  and  flatten  them  nicely.      Put  them  on  a  plate  to  season  with 
a  good  pinch  of  salt,  a  pinch  of  pepper,  the  third  of  a  pinch  of  nutmeg, 
and  one  tablespoonful  of  oil.      Roll  them   in  well,  and   put  them  to  broil 
for  five   minutes   on  each  side.     Dress  on  a  hot  dish,  and  spread  a  gill 
of  maitre-d'hotel   butter  (No.  145)  over  ;  decorate   the   dish  with  a  little 
watercress,  and  serve. 

All  venison   steaks  are  prepared  the  same  way,  only  served  with  dif- 
ferent sauces  and  garnishings. 

880.  Venison  Steak,  Londonderry  Sauce.— To  be  prepared  the  same 
as  for  the  above  (No.  879).    Cut  into  Julienne-shaped  pieces  half  an  ounce  of 
citron,  also  the  zest  of  half  a  small,  sound   lemon  cut   in  the  same  way. 
Place  them  in  a  saucepan  with  a  glassful  of  good  port  wine  ;  cook  for  two 
or  three  minutes  at   most.     Add  now  a  gill  of  currant  jelly,  stir  all  well 
together  until  the  jelly  is   thoroughly  dissolved,  add  just  a  little  Cayenne 
pepper,  but  no  more  than  the  equivalent  of  the  third   of  a  saltspoonful. 
Allow  to  come  to  a  boil.      Pour  the   sauce   on   the  hot  serving-dish,  place 
the  steaks  one  overlapping  another,  and  serve  very  hot. 

881.  Venison  Steak,  Colbert  Sauce.— Proceed  the  same  as  for  No.  879, 
serving  with  half  a  pint  of  hot  Colbert  sauce  (No.  190). 

882.  Venison  Steak,  Puree  of  Chestnuts.— The  same  as  for  No.  879, 
serving  with  half  a  pint  of  puree  of  chestnuts  (No.  131). 

883.  Venison  Steak,  Mashed  Potatoes.— The  same  as  for  No.  879, 
serving  with  a  pint  of  mashed  potatoes  and  a  little  gravy  (No.  998). 

884.  Venison  Steaks,  Currant-Jelly  Sauce. — The  same  as  in  No.  879, 
serving  with  the    following  sauce:    put  in  a  saucepan  on  a  hot  range  a 
wine-glassful  of  good  port  wine,  let   it  come  to  a  boil  ;  then   add   half  a 
pint  of  currant  jelly  (No.  1326),  thoroughly  stir  until  the  jelly  is  well  dis- 
solved, pour  in  a  gill   of  sauce  Espagnole  (No.  151) ;  let  again  come   to  a 
boil,  then   pour   the   sauce   on  a  hot  dish;  dress  the   steaks   over  it,  one 
overlapping  another,  and  send  to  the  table  hot. 

885.  Venison  Chops,  Chestnut  Puree. — Have  six  fine  venison  chops  ; 


GAME.  285 


pare,  flatten  a  little,  and  place  them  on  a  plate  with  a  good  pinch  of  salt, 
half  a  pinch  of  pepper,  and  a  tablespoonful  of  oil.  Roll  them  in  well,  and 
put  them  to  broil  for  four  minutes  on  each  side  ;  arrange  half  a  pint  of 
hot  puree  of  chestnuts  (No.  131)  on  a  dish.  Place  the  chops  over,  and 
serve  with  a  good  gravy  thrown  over  all. 

886.  Civet  of  Venison,  Poivrade  Sauce. — Procure  two  and  a  half  pounds 
of  venison,  the  lower  part  if  possible  (for  the   lean   parts  are  preferable), 
cut  it  into  small    square  pieces,  and  lay   them  in  an  earthen  jar,  with  one 
sliced  onion,  half  a  bunch   of  parsley-roots,  a  sprig  of  thyme,  two  bay- 
leaves,  twelve  whole  peppers,  two  pinches  of  salt,  half  a  pinch  of  pepper, 
and  half  a  glassful  of  vinegar.     Let  them  marinate  for  twelve  hours.    Drain 
off  the  juice,  and  put  the  venison  in  a  sautoire  with  an  ounce  of  clarified 
butter  ;  let  cook  for  ten  minutes,  then  add   three  tablespoonfuls  of  flour, 
stirring  well.     Moisten  with  one  and   a  half  pints  of  broth  (No.  99),  also 
the   marinade-liquor  (or  juice),  well  strained.      Season  with  a  pinch  of 
salt  and  half  a  pinch  of  pepper,  and   let  cook  again  for  forty   minutes. 
Arrange  the  civet  nicely  on  a  hot  dish,  sprinkle  a  little  chopped  parsley 
over,  and  serve. 

887.  Civet  of  Venison  a  la  Franchise. — Prepare  the  venison  exactly 
the  same  as  for  No.  886,  and  after  marinating  it  twelve  hours,  drain  it  well 
from  the  marinade-juice,  and  place  it  in  a  saucepan  with  an  ounce  of  clari- 
fied butter,  and  let  brown  for  ten  minutes  on  a  moderate   fire  ;  then  add 
three  tablespoonfuls  of  flour,  constantly  stirring  while  adding  it.   Moisten 
with  one  and  a  half  glassfuls  of  red  wine,  also  a  pint   of  hot   white  broth 
(No.  99).     Season  with  half  a  pinch  of  salt  and  half  a  pinch  of  pepper, 
then  stir  well  again  until  boiling,  and  add  twelve  well-peeled,  small,  sound 
onions,  and  one  ounce  of  salt   pork  cut   into   small,  square   pieces,  also  a 
bouquet  (No.  254).     Let  cook  all   together  for  forty  minutes;  and  four 
minutes  before  serving   add  twelve  whole   mushrooms.     Dress  on  a  hot 
dish,  suppress  the  bouquet,  decorate  with  bread  croutons  as  in  No  133,  all 
round  the  dish,  and  serve. 

888.  Civet  of  Venison  a  la  Parisienne. — The  same  as  for  the  above 
(No.   887),  omitting  the  salt  pork,  and  substituting  for  it  eighteen  small 
mushrooms  instead  of  twelve. 

889.  Venison  Pie  a  PAmericaine. — Have  three  pounds  of  venison  cut 
into  small,  square  pieces  (the  parings  are  preferable)  ;    place  them  in  a 
saucepan  with  an  ounce  of  butter,  and  brown  them  well  for  six  minutes, 
then  add  one  tablespoonful  of  flour  ;    stir  well,  and  moisten  with  a  quart 
of  white  broth  (No.  99)  ;    throw  in  six  small,  glazed,  white  onions,  a  bou- 
quet (No.  254),  two  pinches  of  salt,  one  pinch  of  pepper,  and  the  third  of 
a  pinch  of  nutmeg.     Let  cook  on  the  stove  for  forty-five  minutes  with  the 
lid  on,  and  when  done,  lay  the  stew  into  a  deep  dish  ;    cover  with  a  good 
pie-crust  (No.  1077),  carefully  wetting  the   edges  ;    egg  the   surface  with 
beaten  egg,  make  two  incisions  on  each  side  and  a  small  hole  in  the  centre, 
then  bake  in  the  oven  for  forty   minutes.      Prepare  a  dish  with  a  folded 
napkin,  lay  upon  this  the  dish  containing  the  pie,  and  serve. 

890.  Antelope  Steak,   Russian  Sauce.— Prepared  exactly  the  same  as 


286  THE    TABLE. 


Venison  steak  (No.  879),  and  served  with  half  a  pint  of  hot  Russian  sauce 
(No.  21 1)  on  the  dish,  and  the  steak  over  it. 

891.  Antelope  Chops,  Port  Wine  Sauce.— Broil  six  fine  antelope  chops 
exactly  the  same  as  in  No.  885.     Heat  a  glassful  of  port  wine  in  a  sauce- 
pan, add  two  cloves,  one  bay-leaf,  eighteen  whole  peppers,  a  gill  of  cur- 
rant jelly  (No.  1326),  thoroughly   stir  until   the   jelly  is   completely   dis- 
solved, then  thicken  with  half , a  gill  of  sauce  Espagnole  (No.  151),  lightly 
heat  again  ;  then  strain  on  a  hot  serving-dish,  neatly  dresc  the  chops  over 
it,  and  send  to  the  table  very  hot. 

892.  Hare,  Roasted,  Stuffed. — Procure  two  fine  hares,  cut  them  in  half, 
that  is,  separating  the  fore-quarters  from  the  hind-quarters.     Bone  the 
saddles  down  to  the  legs,  but  not  the  legs  ;  place  them  on  a  deep  earthen 
dish,  pour  in  a  wine-glassful  of  white  wine,  adding  one  medium-sized, 
sound,  sliced  lemon,  one  peeled  and  sliced  onion,  one  sprig  of  thyme  ; 
seasoning  with  a  pinch  and  a  half  of  salt,  a  pinch  of  pepper,  and  two  cloves. 
Roll  the  saddles  well  several  times  in  the  seasoning,  and  put  aside  to 
steep  for  at  least  twelve  hours. 

Stuffing. — Place  in  a  saucepan  on  the  hot  range  half  a  good-sized, 
sound,  chopped  onion  with  a  tablespoonful  of  butter  ;  cook  for  one  minute, 
then  add  two  ounces  of  sausage-meat,  six  chopped  mushrooms,  a  teaspoon- 
ful  of  chopped  parsley,  season  with  half  a  pinch  of  salt  and  the  third  of  a 
pinch  of  pepper.  Cook  all  together  for  six  minutes.  Let  cool,  until 
needed. 

Peel  four  fine,  sound  apples,  cut  each  into  six  equal  parts,  remove  the 
cores  ;  place  them  in  a  pan  on  the  fire  with  half  a  glassful  of  white  wine  or 
good  cider.  Boil  for  four  minutes,  then  place  this  with  the  above  force- 
meat, and  mix  all  well  together. 

Take  the  marinated  hares,  stuff  the  saddles  (which  were  boned)  with 
the  above  stuffing  evenly,  give  them  a  nice  round  shape,  and  tie  so  as  to 
hold  them  firm  ;  arrange  a  piece  of  larding  pork  over  each  saddle,  then  lay 
them  in  a  roasting-pan,  with  one  carrot  and  one  onion  cut  into  slices  and 
placed  at  the  bottom  of  the  pan  ;  pour  one  pint  of  white  broth  (No.  99) 
right  over  the  hares.  Place  in  the  hot  oven,  and  roast  for  forty-five 
minutes,  taking  care  to  baste  frequently  with  its  own  gravy.  Remove 
from  the  oven,  untie,  dress  on  a  hot  dish,  strain  the  gravy  over  the  sad- 
dles, nicely  decorate  the  dish  with  heart-shaped  croutons  (No.  133)  all 
around,  and  serve. 

The  fore-quarters  can  be  utilized  for  Civet,  etc.,  as  desired. 

893.  Civet  of  Hare  a  la   Franchise. — Remove  the  entire  skin  from  a 
good-sized,  tender  hare,  neatly  draw  it,  preserving  the  blood,  if  there  is 
any,  and  also  the  liver,  the  gall  being  carefully  removed.     Place  the  blood 
and  liver  on  the  same  dish,  and  proceed  to  cut  the  hare  into  twelve  pieces. 
Put  them  into  a  stone  jar,  seasoning  with  one  and  a  half  good  pinches  of  salt, 
a  good  pinch  of  pepper,  a  third  of  a  pinch  of  nutmeg,  one   sliced   onion, 
one  sprig  of  thyme,  two  bay-leaves,  and  half  a  glassful  of  white  wine. 
Mix  all  well  together,  and  steep  well  for  six  hours.     Lift   out   the   pieces 
of  hare,  and  put  them  in  a  saucepan  with  one  ounce  of  butter,  adding 


VEGE  TA  BLES,  287 


twelve  glazed,  small  onions,  and  one  ounce  of  salt  pork,  cut  into  small 
pieces  ;  let  cook  on  a  brisK  fire  for  ten  minutes,  then  add  three  tablespoon- 
fuls  of  flour,  stir  well,  and  moisten  with  a  glassful  of  red  wine,  also  half 
a  pint  of  white  broth  (No.  99).  Stir  until  it  boils,  then  season  again  with 
half  a  pinch  of  salt  and  half  a  pinch  of  pepper  ;  cook  for  one  hour  longer, 
and  fifteen  minutes  before  it  is  done  put  in  the  blood,  heart,  and  liver, 
finely  chopped  and  all  well  mixed  together.  Serve  on  a  dish  with  six 
croutons  (No.  133). 

894.  Gribelotte  of  Hare. — Proceed  exactly  the  same  as  for  the  above 
(No.  893),  replacing  the  glassful  of  red  wine  by  a  full  pint  of  white  broth 
(No.   99),  and  adding   twelve    whole    mushrooms   four   minutes   before 
serving. 

895.  Fillets  of  Hare,  Sauce  Poivrade.— Have  two  fine  English  or 
American  hares  ;  clean  them  neatly  as  for  No.  893,  cut  them  off  from  the 
end  of  the  rack,  remove  the  skin  from  the  fillets,  and  lard  the  surface  with 
a  small  needle.      Put  them  on  a  dish,  and  season  with  a  pinch  and  a  half  of 
salt,  half  a  pinch  of  pepper,  and  the  third  of  a  pinch  of  nutmeg  ;    add  one 
onion,  and  one  carrot  cut   in   pieces,  also   three  tablespoonfuls   of  white 
wine.     Let  all  souse  together  for  two  hours,  then  transfer  the  whole  to  a 
roasting-pan,  with  any  scraps  of  pork-rind,  one  sliced  carrot,  and  a  sliced 
onion  at  the  bottom  of  the  pan  ;  put  it  in  the  oven,  and  let  cook  for  thirty 
minutes.      Place  the  fillets  on  a  dish,  add  to  the  pan  one  gill  of  hot  broth 
(No.  99),  let  come  to  a  boil,  and  then  strain  the  gravy  over,  and  serve  with 
half  a  pint  of  poivrade  sauce  (No.  194)  separately. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


VEGETABLES. 


896.  Artichokes  a  la  Barigoul — Lean. — Take  three  large,  fine,  sound 
French  artichokes,  parboil  them  for  three  minutes,  drain,  and  pare  the 
tips  as  well  as  the  bottoms.  Remove  the  chokes  with  a  vegetable-scoop. 
Place  them  in  a  saucepan,  with  a  medium-sized,  sliced  carrot,  one  sound, 
sliced  onion,  and  a  tablespoonful  of  good  butter.  Season  the  artichokes 
with  a  pinch  of  salt  only.  Cut  up  very  fine  one  peeled,  sound  shallot,  and 
place  it  in  a  separate  pan  with  a  tablespoonful  of  butter,  and  cook  it  for 
three  minutes,  being  careful  not  to  let  it  get  brown.  Add  ten  chopped 
mushrooms,  a  tablespoonful  of  chopped  parsley,  and  a  teaspoonful  of 
finely  chopped  chervil.  Season  with  a  pinch  of  salt  and  half  a  pinch  of 
pepper.  Cook  for  five  minutes,  stirring  occasionally  meanwhile.  Then 
stuff  the  artichokes  with  the  preparation,  placing  on  top  of  each,  one  whole 
mushroom.  Place  them  in  the  hot  oven,  with  a  wine-glassful  of  white 


238  THE    TABLE. 


wine  and  a  gill  of  white  broth  (No.  99);  put  the  lid  on  the  pan,  and  cook 
for  forty  minutes.  Remove,  and  dress  them  on  a  hot  dish.  Add  a  gill 
of  good  Allemande  sauce  (No.  210)  to  the  sauce  of  the  artichokes,  heat  up 
a  little,  but  do  not  boil;  strain  it  into  a  bowl,  and  serve  separately. 

The  Same,  Fat. — Pare  the  tips,  as  also  the  bottoms,  of  three  fine,  fresh, 
large  French  artichokes.  Remove  the  chokes  with  a  vegetable-scoop. 
Place  them  in  a  saucepan  with  half  an  ounce  of  butter,  one  sliced  carrot, 
two  cloves,  one  bay-leaf,  and  one  sprig  of  thyme.  Cut  up  very  fine  one 
sound,  peeled  shallot,  place  it  in  a  saucepan,  with  one  medium-sized  green 
pepper  cut  up  in  small  dice-shaped  pieces,  and  a  tablespoonful  of  sweet  oil. 
Cook  three  minutes.  Add  a  quarter  of  an  ounce  of  minced  cooked  ham, 
eight  chopped  mushrooms,  and  one  tablespoonful  of  well-cleaned  rice.  Let 
cook  for  three  minutes.  Season  with  a  pinch  of  salt  and  half  a  pinch  of 
pepper;  add  a  glassful  of  white  wine,  cook  for  five  minutes  longer.  Add 
half  a  gill  of  tomato  sauce  (No.  205),  and  let  cook  for  five  minutes  more. 
Stuff  the  artichokes  with  the  above;  arrange  a  thin  slice  of  larding  pork 
on  top  of  each,  place  them  on  the  hot  stove,  with  half  a  glassful  of  white 
wine;  boil  for  two  minutes,  then  add  half  a  gill  of  white  broth  (No.  99); 
cover  the  pan,  place  in  the  hot  oven,  and  let  cook  for  forty  minutes. 
Remove  from  the  oven;  dress  the  artichokes  on  a  hot  dish,  add  a  gill  of 
Madeira  sauce  (No.  185)  to  the  gravy.  Reduce  it  for  three  minutes;  strain 
it  into  a  bowl,  and  serve  separately,  very  hot. 

897.  Artichokes   Sautes. — Cut    six    fine,    solid,  green  artichokes  into 
quarters,  and  remove  the  choke  entirely.     Trim   the   leaves  neatly,  and 
parboil  them  for  five   minutes  in  salted  and  acidulated  water.     Remove, 
and  drain  them  thoroughly.     Lay  them  in  a  sautoire;  season  with  a  pinch 
of  salt,  a  pinch  of  pepper,  and  add  two  ounces  of  good  butter.     Cover  the 
pan  with  the    lid,  and  set   to    cook  in  a  moderate  oven  for  twenty-five 
minutes.     Take  it  out,  place  the  artichokes  in  a  deep  dish,  and  serve  with 
any  desired  sauce. 

898.  Artichokes  a  la  Duxelle. — Chop  up  finely,  and  brown  for  ten  min- 
utes in  an  ounce  of  butter,  six  mushrooms,  two  fine,  sound  shallots,  a 
quarter  of  a  bunch  of  parsley,  and  a  clove  of  garlic.     Pare  six  small  or 
three  large  artichokes;  remove  the  choke  with  a  spoon,  and   fry  the  tops 
of  the  leaves  in  boiling  fat  for  two  minutes,  being  careful  to  fry  only  the 
leaves.    Place  them  in  a  sautoire,  covering  each  artichoke  with  a  thin  slice 
of  salt  pork,  and  laying  a  buttered  paper  on  top.     Moisten  with  half  a  pint 
of  hot  consomme  (No.  100)  and  half  a  glassful  of  white  wine.     Then  place 
them  in  a  moderate  oven  to  braise  for  thirty-five   minutes.     When  done, 
put  the  prepared  gravy  into  a  gill  of  Italian   sauce  (No.  188);  place  the 
artichokes  in  a  hot  dish,  pour  the  sauce  over  them,  and  serve. 

899.  Fried   Artichokes. — Take    three   fine,   large    French    artichokes; 
•remove  the  first  three  or  four  rows  of  leaves;  cut  each  artichoke  into  six 

pieces;  remove  the  choke  with  a  spoon;  pare  the  tips  of  the  remaining 
leaves,  and  lay  the  pieces  in  a  bowl,  with  two  tablespoonfuls  of  oil,  a  good 
pinch  of  salt,  half  a  pinch  of  pepper,  a  third  of  a  pinch  of  nutmeg,  and  a 
tablespoonful  of  vinegar.  'Stir  all  well  together.  Make  a  batter  as  for 


VEGE  TA  BLES.  289 


No.  1186,  dip  the  artichokes  in  it,  and  mix  well.  Have  some  fat  boiling 
in  a  deep  pan;  lift  up  the  pieces  with  a  skimmer  and  lay  them  in  one  by 
one,  putting  in  as  many  as  the  -pan  will  hold.  Stir  well,  detach  those 
pieces  which  adhere  to  the  others,  and  after  twelve  minutes,  or  when  they 
are  of  a  golden  color,  take  them  out  with  a  strainer.  Throw  a  good  hand- 
ful of  parsley-greens  into  the  pan,  and  as  the  fat  ceases  to  crackle,  after 
three  minutes,  take  it  up;  drain  through  a  napkin  sprinkled  with  a  little 
salt.  Pile  the  artichokes  on  a  dish,  dome-shaped,  garnish  with  fried  pars- 
ley, and  serve. 

000.  Artichokes,  with  Sauce. — Trim  neatly  six  small  raw  artichokes; 
pare  the  under  parts,  lay  them  in  a  saucepan,  and  cover  them  partially 
with  boiling  water,  adding  a  handful  of  salt  and  one  tablespoonful  of 
vinegar.  Let  them  cook  for  about  forty  minutes,  then  draw  out  a  leaf, 
and  if  it  detaches  easily,  the  artichokes  are  sufficiently  done.  Take  them 
from  the  water,  and  put  them  to  drain  upside  down.  Arrange  them  on  a 
dish  with  a  folded  napkin,  and  serve.  Artichokes  prepared  in  this  way 
can  be  eaten  with  white,  blonde,  Hollandaise,  or  any  kind  of  sauce.  To 
keep  the  artichokes  green,  tie  a  piece  of  charred  wood  about  the  size  of 
an  egg  in  a  linen  cloth,  and  pour  over  it  the  water  to  be  used  for  boiling 
the  artichokes. 

901.  Stuffed  Artichokes  a  la  BarigOlll.— Pare  three  fine,  large,  French 
artichokes;  cut  the  under  leaves   straight,  then  parboil  them  sufficiently 
to  remove  the  choke.     After  laying  them  in  cold  water  for  five  minutes, 
and  draining  them  thoroughly,  fill  the  empty  space  with  a  forcemeat  made 
of  half  an  ounce  of  hashed  salt  pork,  six  minced  mushrooms,  a  teaspoon- 
ful  of  chopped  parsley,  and  two  hashed  shallots,  and  seasoning  with  half 
a  pinch  of  pepper  and  a  third   of    a   pinch    of   nutmeg,   mixing   all    well 
together.     Tie  them    up   with  a   string.  .     Heat    three    tablespoonfuls   of 
olive  oil  in  a  pan,  and  in  it  brown  well   the  artichokes   for  three  minutes 
on  each  side.      Place  them  in  a  sautoire,  and  put  on  top  of  each  artichoke 
a  small  slice  of  fresh  pork  or  veal,  or   some   butter,  adding  a  glassful  of 
broth    (No.   99).      Cook   them    in    the    oven  for  forty  minutes,  place  the 
artichokes  in  a  hot  dish,  pour  the  sauce  over  and  serve. 

902.  Artichokes  a  la  Vinaigrette.— Prepare  and  cook   three  large  or 
six  small,  fine  artichokes  the  same  as  for  No.  900.     The  large  ones  are  to 
be  eaten  boiled,  cooled,  and  served  with  the  following   sauce   in  a  sauce- 
bowl  :    pound  the  yolk  of  a  hard-boiled  egg  in  a  bowl,  dilute  it  with  two 
spoonfuls  of  vinegar,  season  with  a  pinch  of  salt,  and  half  a  pinch  of  pep- 
per, a  finely  chopped  shallot,  and  three  tablespoonfuls  of  good  oil.     Mix 
well  together,  and  serve. 

The  small  artichokes  may  be  served  in  the  same  way,  or  they  can  be 
eaten  raw  (as  they  frequently  are  in  Europe),  with  the  choke  removed. 
Dress  the  artichokes  on  a  dish  with  a  folded  napkin,  and  serve  the 
sauce  in  a  separate  bowl. 

903.  Artichokes  a  la  Florentine.— Fill  six  parboiled  fresh  or  conserved 
artichoke-bottoms  with  a  preparation   made  of  fresh  sliced  mushrooms, 
if  at  hand,  a  small,  cooked  cauliflower,  weighing  half  a  pound  when  pared, 

19 


THE    TABLE. 


and  stewed  in  half  a  pint  of  bechamel  (No.  154),  with  two  tablespoonfuls 
of  grated  cheese,  seasoned  with  half  a  pinch  of  pepper,  and  the  third  of  a 
pinch  of  nutmeg.  Sprinkle  with  fresh  bread-crumbs,  and  pour  over 
them  a  little  clarified  butter;  brown  in  the  oven  for  ten  minutes;  place  the 
artichokes  in- a  hot  dish,  pour  a  gill  of  hot  Madeira  sauce  (No.  185)  over 
them,  and  serve. 

904.  Asparagus,  Sauce  Hollandaise. — Scrape   nicely  and   wash  care- 
fully two  bunches   of  fine  asparagus  ;  tie   them   into   six  equal  bunches, 
arranging  the  heads   all   one   way,  and   chop  off  the  ends   evenly.      Boil 
them  until  they  are  done  in  salted   water,  or  from  twenty   to  twenty-two 
minutes  ;  lift  them  out,  drain  them   thoroughly  on  a  cloth,  and  lay  them 
nicely  on  a  dish  with  a  folded  napkin.     Untie,  and   serve  with   half  a  pint 
of  hot  Hollandaise  sauce  (No.  160),  in  a  separate  bowl. 

Asparagus  with  drawn  butter  is  prepared  in  exactly  the  same  way,  and 
is  served  with  a  gill  of  drawn  butter  (No.  157). 

905.  Asparagus   a   la  Vinaigrette. — Prepare    two    bunches    of   sound 
asparagus  as  in  No.  904,  and  serve  with  half  a  pint  of  sauce  vinaigrette 
(No.  902),  after  the  asparagus  has  been  thoroughly  cooled.     Asparagus 
can  be  served  in  this  way  either  hot  or  cold. 

906.  Asparagus  a  la  Tessinoise. — Boil  for  only  twelve  minutes  two 
bunches  of  fine  fresh  asparagus  as   for  No.  904,  place   them  on  a  dish  in 
layers,  with  grated  Swiss  or  Parmesan  cheese  between.     Lightly  brown  a 
third  of  a  medium-sized,  sound,  chopped   onion   in   one  ounce  of  butter, 
and  pour  over  the  whole  ;  sprinkle  the  top  with  a  little   cheese  and  fresh 
bread-crumbs,  and  cook  in  a  moderate  oven  for  fifteen  minutes. 

Take  out  of  the  oven,  and  send  to  the  table  in  the  same  dish. 

907.  Fried  Egg-plant. — Peel  one  medium-sized  egg-plant,  cut  it  into 
six  round  slices,  about  half  an  inch  in  thickness,  and   season  with  half  a 
teaspoonful  of  salt  and  a  teaspoonful  of  pepper.    Dip  the  pieces  in  beaten 
egg  and  in  fresh  bread-crumbs,  and  fry  them  in  hot  fat  for  five  minutes. 
Remove,  salt  slightly  again,  and  drain  them  well;  serve  on  a  hot  dish  over 
a  folded  napkin. 

908.  Broiled    Egg-plant. — Peel    neatly    a  sound,   medium-sized    egg- 
plant, and   cut   it  into   six  even  slices    half  an  inch  thick,  in  such  a  way 
that  one  egg-plant  will  be  sufficient.      Place  the   slices    in  a  dish  ;  season 
them  with  a  pinch  of  salt  and  half  a  pinch   of  pepper,  and  throw   over 
them  a  tablespoonful    of  sweet  oil.      Mix    well    together  ;  then   arrange 
the  slices  on  the  broiler,  and  broil  them  for  five  minutes  on  each  side.     Re- 
move them  from  the  fire,  place  them  in  a  hot  dish,  spread  a  gill  of  maitre 
d'hotel  (No.  145)  over  them,  and  send  them  to  the  table. 

909.  Stuffed  Egg-plant. — Cut  a  good-sized  egg-plant  into  six  parts,  so 
that  the  peel  remains  intact  on  one  side.     Make  four  incisions  inside  of 
each  piece,  and  fry  them  for  one  minute  in  boiling  fat  ;  dig  out  the  fleshy 
part  of  the  egg-plant  with  a  potato-scoop,  and   fill  it   with  any   forcemeat 
at  hand.     Sprinkle  the  top  with  bread-crumbs  and  a  little  clarified  butter; 
brown  well  in  the  oven  for  ten  minutes,  and  serve. 

910.  Beet-roots,  Boiled  Plain. — Wash  a  quart  of  sound,  young    beet- 


VEGE  TA  BLES.  2  9  1 


roots  thoroughly  in  cold  water.  Place  them  in  a  saucepan,  covering  them 
with  cold  water  ;  season  with  a  handful  of  salt  and  two  tablespoonfuls  of 
vinegar  ;  put  on  the  lid  and  cook  for  one  hour  and  ten  minutes.  Take 
them  from  the  fire  ;  lift  them  from  the  water,  and  peel  them  while  they 
are  warm.  When  done,  put  them  in  a  stone  jar  ;  strain  over  them  the 
liquor  in  which  they  were  boiled  ;  spread  two  tablespoonfuls  of  powdered 
sugar  on  top  ;  cover  them,  and  put  them  away  in  a  cool  place  for  use 
when  required. 

Beet-roots    are    generally  served    as   a    salad,   a   hors-d'oeuvre,   or   a 
garnishing  for  salad. 

911.  Beet-roots  Saiitees  an  Beurre. — With  the  same  quantity  of  beet- 
roots proceed    as  in  No.  910  ;  when  cooked  and   peeled,  cut  them  up  in 
clove-shaped    pieces  ;  then     put  them   in  a  sautoire  with  one  ounce    of 
butter,  seasoning  with  a  pinch  of  pepper,   and    sprinkling  a  very  little 
powdered  sugar  over  them.      Let  them  cook  on  the  stove  for  six  minutes, 
carefully  tossing  them  from  time  to  time  ;  then  arrange  them  in  a  hot 
vegetable-dish,  and  serve. 

912.  Beet-roots  Sautees  a  la  Creme. — Proceed  the  same  as  in  No.  911, 
adding  half  a  pint  of  hot  bechamel  (No.  154)  three  minutes  before  serving. 

t  913.  Mushrooms  Saiitees  a  la  Bordelaise. — Select  a  pound  of  the 
largest,  driest,  thickest,  and  firmest  mushrooms  procurable  ;  pare  neatly, 
wash  them  well,  drain,  and  cut  lozenge-shaped.  Place  them  in  an  earthen 
dish,  sprinkle  them  with  a  tablespoonful  of  good  oil,  a  pinch  of  salt,  and 
twelve  whole  peppers,  and  leave  them  in  the  marinade  for  two  hours.  Take 
them  out  and  stew  them  for  six  minutes  ;  when  done,  place  them  on  the 
serving-dish,  and  cover  them  with  the  following  sauce :  Place  in  a 
sautoire  three  tablespoonfuls  of  oil,  a  teaspoonful  of  parsley,  the  same  of 
chives,  and  a  clove  of  crushed  garlic,  all  well  chopped.  Heat  for  five 
minutes  ;  then  add  them  to  the  mushrooms,  which  are  ready  to  serve. 

914.  Mushrooms    Sautes    on   Toast. — Choose  a  pound  of  fine,  sound, 
large,  fresh  mushrooms,  neatly  pare  off  the  ends,  clean,  and  wash   them 
well.     Drain,  and  place  them  in  a  sautoire  with  an  ounce  of  good  butter. 
Season  with  a  pinch  of  salt  and. half  a  pinch   of  pepper.     Cover,  and   let 
them  cook  for  ten  minutes,  tossing  them  well  meanwhile.     Squeeze  in  the 
juice  of  half  a  medium-sized  sound  lemon;  add  a  pinch  of  chopped  parsley, 
nicely  sprinkled  over.      Place  six  pieces   of  toasted  bread   on  a  hot  dish, 
dress  the  mushrooms  over  the  toasts,  and  serve. 

915.  Mushrooms  Sautes  a  la  Creme. — Prepare  a  pound  of  fine,  fresh 
mushrooms    exactly  the    same  as    above   (No.  914),  and   if  very  large  cut 
them  in  two.      Place   them  in  a  sautoire  with  an  ounce   of  good  butter. 
Season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper,  then  put  the  lid  on, 
and  cook  on  a  moderate  fire  for  six  minutes;  then  add  two  tablespoonfuls 
of  velout6  sauce  (No.  152),  and  half  a  cupful  of  sweet  cream.     Cook  again 
for  four  minutes,  and  serve  them  in  a  very  hot  dish  with  six  heart-shaped 
bread  croutons  (No.  133)  around  it. 

916.  Mushrooms  Broiled  on  Toast. — Pare  neatly,  wash  well,  and  dry 
thoroughly  one  pound   of  fine,  large   mushrooms.      Lay  them  on  a  dish, 


292  THE    TABLE. 


season  with  a  pinch  of  salt,  half  a  pinch  of  pepper,  and  a  tablespoonful  of 
sweet  oil.  Roll  them  in  well;  then  put  them  on  to  broil  for  four  minutes 
on  each  side;  arrange  them  on  a  hot  dish  with  six  slices  of  toast;  pour  a 
gill  of  maitre  d'hotel  butter  (No.  145)  over  the  mushrooms,  and  serve. 

917.  Blanched  Cabbage. — Pare  off  the  outer  leaves  from  a  medium- 
sized  cabbage;  cut  it  into  four  square  pieces,  wash  thoroughly,  dry,  and 
put  it  in  a  saucepan  covering    it  with    salted    hot  water.     Cook   for   ten 
minutes,  drain,  and  put  it  into  cold  water  to  cool  off  ;  remove  from  the 
water,  and  drain  again. 

All  cabbages    are   blanched  before    using  them,  with  the   exception  of 
stuffed  cabbage,  which  must  be  left  whole. 

918.  Cabbage  With  Cream. — Drain,  and  let  cool  a  well-blanched  cab- 
bage (No.  917);  chop  it  up,  and  place  it  in  a  saucepan  with  two  ounces  of 
butter,  seasoning  with  a  good  pinch  of  salt,  half  a  pinch  of  pepper,  and 
the  third  of  a  pinch  of  grated  nutmeg;  add   a  tablespoonful   of  flour,  stir 
well,  and  moisten  with  a  cupful  of  cream.     Reduce  until  the  cabbage  and 
gravy  are   well  incorporated,  which  will  take  about   forty-five   minutes. 
Arrange  on  a  hot  dish,  and  serve. 

919.  Stuffed  Cabbage. — Cut  out  the  root  and    heart  from  a  medium- 
sized  cabbage-head,  and  pick  off  several  of  the   outer  leavesj  parboil  the 
rest  as  for  No.  917.   After  removing  it  from  the  fire,  open  the  leaves  care- 
fully, so  as  not  to  break  them;  then   season  the   cabbage  with  a  pinch  of 
salt  and  half  a  pinch  of  pepper,  and  fill  the  inside  of  the  leaves  with  a  good 
sausage  forcemeat  (No.  220).     Close  them  up,  and  tie  the  cabbage  so  that 
none  of  the  stuffing  escapes;  then  lay  it  in  a  sautoire  containing   one  cut- 
up  carrot,  one  cut-up  onion,  a  piece  of  lard  skin,  and  half  a  pint   of  white 
broth  (No.  99).     Cover  with  a  little  fat  from  the  soup-stock;  lay  a  buttered 
paper  on  top,  and  let  cook  for  one  hour  in  the  oven,  basting  it  occasionally 
with  its  own  juice;  untie,  and   serve  with    half   a  pint    of   Madeira   sauce 
(No.   185). 

920.  Cabbage  for  Garnishing. — Prepare  a  cabbage  exactly  the  same 
as  for  No.  919;  divide  it  into  six  parts,  stuff  each  one  with  sausage  force- 
meat (No.  220),  wrap  them  up,  and  tie,  rolling  them  well.      Put  them  in  a 
sautoire  garnished  the  same  as  for  the  stuffed  cabbage,  and  cook  for  forty 
minutes  in  the  oven;  untie,  and  serve  when  needed. 

921.  Pork  and  Cabbage. — Pare    neatly,   and   divide   a   medium-sized 
cabbage  into  four  pieces  ;  wash  them  well,  parboil  for  ten  minutes,  and 
then  put  them  into  any  kind  of  vessel  with  a  pound  of  salt  pork,  well 
washed,  three  cervelas,  a  branch  of  celery,  one  onion,  two  large  carrots, 
a  blade  each  of   bay-leaf  and  thyme,  half  a  pinch  of  pepper,  but  no  salt, 
and  cover  with  a  buttered  paper.     Let   simmer  on  a  gentle   fire  for  one 
hour  and  a  half  ;  then  place  the  cabbage   in  a  dish,  using  a  skimmer  ;  also 
the  pork  and   sausages,  laying  them   on  top  ;  decorate   the  dish  with  the 
rest  of  the  vegetables,  and  serve. 

922.  Brussels  Sprouts,  Sautes  an  Beurre. — Pare  neatly,  and  pick  off 
the  outer  dead  leaves  of  one  pound  of  imported  Brussels  sprouts,  or  one 
and  a  half  pounds  of  domestic  sprouts  ;  wash  them  thoroughly,  drain, 


V EG  ETA  BLES.  293 


and  cook  them  in  boiling  salted  water  for  seven  minutes.  Drain,  and  let 
cool  in  cold  water  ;  drain  them  once  more,  then  throw  the  sprouts  into  a 
sautoire  containing  two  ounces  of  butter.  Season  with  half  a  pinch  each 
of  salt  and  pepper,  adding  a  teaspoonful  of  chopped  parsley  ;  cook  slightly 
for  five  minutes  ;  then  serve. 

923.  Brussels  Sprouts,  Sautes  a  la  Creme.— Pare,  pick,  and  blanch 
one  pound  of  sprouts  as  in  No.  922.  When  well  drained,  put  them  in  a 
sautoire  with  two  tablespoonfuls  of  veloute  (No.  152);  season  with  half  a 
pinch  of  salt,  and  the  third  of  a  pinch  each  of  pepper  and  nutmeg. 
Add  half  a  cupful  of  sweet  cream.  Let  them  heat,  but  not  boil,  for 
five  minutes,  tossing  them  frequently  ;  dress  on  a  hot  dish,  and 
serve. 

924-.  Sourkrout. — After  washing  three  pints  of  imported  sourkrout  in 
several  waters,  drain  it  well,  and  put  it  in  a  saucepan  with  a  large  piece 
of  well-washed  salt  pork,  three  cervelas,  two  carrots,  two  whole  onions, 
half  a  cupful  of  roast  meat-fat,  six  juniper  berries,  a  glassful  of  good 
white  wine,  and  a  pint  of  white  broth  (No.  99).  Let  it  cook  slowly  for 
three  hours  ;  then  drain  the  sourkrout,  dish  it  up  with  the  pork  on  top, 
which  can  either  be  served  in  one  piece,  or  divided  into  six  slices, 
arranging  the  cervelas  around,  nicely  dressed. 

925.  Cauliflower,  Boiled  with  Butter.— Take  one  large  or  two  small 
cauliflowers  ;    pare,    pick,    and   examine   them    well    to  see    if    anything 
adheres  which  should  be  removed;  wash  them  thoroughly  in  fresh  water, 
and  then  put  in  a  saucepan,  covering  with  cold   water  ;  season  with  a 
handful  of  salt  and  half  a  pinch   of  pepper,  and  add  an  ounce  of  kneaded 
butter.     After  cooking  about  thirty  minutes,  drain   them  through  a  colan- 
der, and   lay  them  on  a  dish,  pouring  over  them  a  sauce   made  of  one 
ounce  of  good  butter,  a  third  of  a  pinch  of  salt,  the  same  of  pepper,  and  a 
tablespoonful  of  vinegar,  then  serve. 

Cauliflowers  prepared  the  same  way  can  be  served  with  a  white  sauce 
or  Hollandaise  sauce.  They  are  also  eaten  as  a  salad  when  cold. 

926.  Cauliflower  au  Gratm. — Pare,  pick,  cook,  and  drain  one  large  or 
two  medium-sized  cauliflowers    as  for  No.  925.     Cut  off  the    roots;  then 
place  them  on  a  buttered  baking-dish,  covering  them  with  a  pint  of  good 
bechamel   (No.  154),  to  which  three   tablespoonfuls   of  grated    Parmesan 
cheese  have  been  added.   Sprinkle  the  top  with  three  more  tablespoonfuls 
of  grated  cheese  and  a  little  fresh  bread-crumbs.      Place  the  dish  in  the 
oven  and  let  it  get  a  golden  brown  color.     It  will  require  about  twenty 
minutes'  cooking,  but  care  must  be  taken  to  turn  the   dish   frequently,  so 
that  the  cauliflower  will  be  equally  well  browned  all  over. 

927.  Carrots  Sautees  a  la  Creme.— Pare- off  the  ends  of  six  good-sized 
carrots,  scrape  them  neatly,  wash  thoroughly,  and  cut  them  in  rounds  half 
an  inch  thick.   Cook  them  in  white  broth  (No.  99),  (salted  water  will  answer 
as  well);  cover  the  saucepan,  and  let  them  cook  for  thirty  minutes.   Remove, 
drain,  and  place  them  in  a  sautoire,  with  three  tablespoonfuls  of  bechamel 
(No.   154),  and  a  cupful  of  cream  or  milk.     Season   with  a  pinch  of  salt, 
half  a  pinch  of  pepper,  and  the  third  of  a  pinch  of  nutmeg.   After  tenmin- 


294 


THE 


utes,  place  them  in  a  hot  dish,  sprinkle  a  good  pinch  of  chopped   parsley 
over,  and  serve. 

928.  Celery,  with  Gravy  a  la  Bonne  Femme. — Procure  two  bunches  of 
fine  Kalamazoo  celery.     If  there  should  be  four  heads  in  each  bunch, 
reserve  two  for  table  celery,  as  hors-d'oeuvres.      Pare  the  outer  branches, 
and  clean  thoroughly,  cutting  off  the  hard  and   green  leaves.     Cut  them 
into  equal   lengths,  and  blanch  them  in  boiling  water  for  five  minutes; 
drain,  and  add  half  a  pint  of  broth  (No.  99)  to  the  water.      Put  the  celery 
into  a  gill  of  white  roux  (No.  135)  in  a  sautoire,  and  season  with  a  pinch 
of  salt,  twelve  whole  peppers,  and  a  third   of  a  pinch  of  nutmeg.     When 
the    celery    is  sufficiently  cooked,   or    after    twenty-five  minutes,    finish 
the  sauce  with  a  gill  of  clear  gravy  or  half  an  ounce  of  butter.      Place  the 
celery  in  a  hot  dish,  pour  the  sauce  over  and  serve. 

929.  Celery  with  Creani. — Pare  nicely  four  heads  of  fine  celery,  and 
cut  it  into  pieces  two  inches  in  length;  wash  thoroughly;  remove  from  the 
water  with  the  hands,  and  lay  it  on  a  napkin.      By  so  doing  no  sand  will 
adhere  to  the  celery.      Blanch  it  in  boiling  salted  water   for   five  minutes; 
remove,  drain,  and  put  it  in  a  sautoire  with  two  ounces  of  butter  and  one 
tablespoonful  of  fecula;  stir  all   well  together,  and   moisten  with  half  a 
pint  of  consomme  (No.  100).     Cook  and  reduce  the  whole  for  twenty  min- 
utes; when  done,  thicken  with  two  beaten  egg  yolks  diluted  in  three  table- 
spoonfuls  of  creanij  and  add  the  third  of  a  pinch  of  grated  nutmeg.    Serve 
garnished  with  six  croutons  (No.  133). 

930.  Celery  a  la  Moelle  de  Boeuf.— Take   six  heads  of  fine  celery,  cut 
off  the  green  leaves,  pare  neatly,  wash  thoroughly,  drain,  and  tie  each 
head  near  the  end  where  the  green  part  has  been  cut  away.     Blanch  them 
in  salted  boiling  water  for  ten  minutes,  then  remove,  drain,  and  put  them 
in  a  sautoire,  with  a  pint  of  Madeira  sauce  (No.  185).     Cook  for  fifteen 
minutes.     Arrange  the  heads  on  a  hot  dish;  remove   the  strings,  and  add 
to  the  sauce  in  the  sautoire  eighteen  slices  of  marrow  half  an   inch  thick. 
Cook  for  one   minute,  being  careful  not  to  break  the   pieces  of  marrow; 
pour  the  sauce  over  the  celery,  and  serve. 

931.  Cardons  a  la  Moelle. — Prepared  exactly  the  same  as  in  No.  930. 

932.  Chicory,  with  Cream  or  White  Sauce. — Clean  and  pick  three  large 
heads  of  chicory;  throw  away  all  the  outer  green   leaves;  wash   them  in 
two  waters,  drain,  and   blanch  them   in  boiling,   salted   water.      Remove 
them  after  ten  minutes,  and  cool  them  in  fresh  water.     Take  them  out,  and 
press  out  the  water  thoroughly;  then  chop   up  the   chicory,  and   place  it 
with  four  ounces  of  butter  in  a  saucepan,  and  cook  a  quarter  of  an  hour, 
or  until  dry.      Pour  over  it  two  glassfuls  of  cream  or  milk,  a  very  little  at 
a  time,  reduce,  and  grate  in  a  third  of  a  pinch  of  nutmeg;  add  a  pinch  of 
salt  and  half  a  pinch  of  pepper;   stir  well  together,    leave  it  on  for  five 
minutes,  and  serve  with  six  heart-shaped    croutons  (No.  133)  around  the 
dish. 

933.  Chicory,  with  Gravy. — Take  six  large,  fine,  fresh  heads  of  chicory, 
pare  any  outer  leaves  that  may  be  damaged,  leaving  the  root  intact;  wash 
well  in  two  waters,  remove,  and   put  them  to  blanch  for  ten   minutes  in 


VEGETABLES.  295 


salted  boiling  water.  Take  them  out,  put  them  back  into  cold  water,  and 
let  them  cool  off  thoroughly.  Drain  neatly,  and  cut  them  in  halves.  Put 
a  piece  of  lard  skin  at  the  bottom  of  a  sautoire,  add  one  carrot,  one 
onion,  both  cut  up,  and  a  bouquet  (No.  254).  Place  the  chicory  on  top, 
season  with  half  a  pinch  of  salt,  half  a  pinch  of  pepper,  and  a  third  of  a 
pinch  of  nutmeg,  and  cover  with  a  buttered  paper.  Place  the  sautoire  on 
the  stove,  and  when  the  chicory  is  a  golden  color  (not  letting  it  take 
longer  than  ten  minutes),  moisten  with  half  a  pint  of  white  broth  (No. 
99).  Put  it  in  the  oven  for  thirty  minutes;  arrange  the  chicory  on  a  hot 
dish,  strain  the  sauce  over,  and  serve. 

934.  Chicory  for  Garnishing1. — Prepare  exactly  as   for  No.   933,  using 
it  when  needed. 

935.  Cucumbers   a   la   Poulette. — Peel    three    fine,   large   cucumbers, 
blanch  them  in  salted  boiling  water  for  five  minutes,  drain,  and  cut  them 
into  pieces  one  inch  thick.      Place  them  in  a  sautoire   with  one   ounce  of 
butter,   strew  over  them  a  pinch  of  very  fine  flour,  stir  well,  and  moisten 
with  half  a  pint  of  white   broth  (No.  99),  seasoning  with   half  a  pinch  t>f 
salt,  and  the   same  of  pepper.     Stir  well   until   it  boils,   and   reduce   the 
whole   for  fifteen  minutes,  adding  a  teaspoonful'of  chopped   parsley,  a 
third  of  a  pinch  of  nutmeg,  two  beaten  egg  yolks,  and  two  tablespoonfuls 
of  sweet  cream.     Cook  again,  without  letting  it  come  to  a  boil,  for  three 
minutes,  and  serve. 

936.  Cucumbers  a  la  Bechamel. — Peel,  pare    nicely,   and  blanch  six 
small,  fine  cucumbers  in  salted  boiling  water  for  five  minutes.      Remove, 
drain,  and  place  them  in  a  sautoire   with   half  a  pint   of  good   bechamel 
sauce  (No.  154),  half  an  ounce  of  butter,  the  third  of  a  pinch  of  nutmeg, 
and  three  tablespoonfuls  of  milk.      Cook  all  together  for  fifteen  minutes, 
and  pour  the  whole  on  a  hot  dish,  and  serv^. 

937.  Stuffed  Cucumbers. — Peel  six  small  cucumbers,  pare  them  care- 
fully and   shapely  ;    cut  off  the   lower  ends,  and  with  a  vegetable-spoon 
empty  them,  after  extracting  all  the  seeds.      Place   them   in   slightly  acid- 
ulated water  ;  rinse  them  well,  and  parboil  them  in  boiling  water  for-three 
minutes.      Remove  them,  and   put   in  cold   water   to   cool.     Drain  them, 
and  fill  the  insides  with  a  cooked  forcemeat  made  of  the  breasts  of  chickens 
(No.  226).     Line  a  sautoire  with  slices  of  pork-skin  ;    add  the  cucumbers, 
season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper,  a  bouquet  (No.  254), 
a  glassful  of  white  wine,  two  cloves,  and  a  spoonful  of  dripping  from  any 
kind  of  roast.     Cover  with  a  piece  of  buttered   paper,  and  place  it  in  a 
slow  oven  to  cook  gently  for  twenty  minutes.     When  done,  transfer  them 
carefully  to  a  hot  dish  ;  free  them  entirely  from  any  fat,  pour  half  a  pint 
of  Madeira  sauce  (No.  185)  over  them,  and  serve. 

938.  Stewed  Cucumbers  for  Garnishing. — Peel  ana  slice  three  large, 
fine  cucumbers  ;  marinate  them  with  a  pinch  of  salt,  half  a  pinch  of  pep- 
per, a  tablespoonful  of  vinegar,  and  one  sliced  onion.     Leave  them  in  for 
one  hour  ;  strain,  and  put  the  whole  into  a  saucepan  with  a  pint  of  Espagn- 
ole  sauce  (No.    151).     Cook  for  twenty   minutes  ;    strain  through  a  fine 
sieve,  and  use  for  any  garnishing  required. 


296  THE    TABLE. 


939.  Spinach  Blanched  au  Naturel.—  Take  a  peck  of  fresh,  sound 
spinach,  cut  off  the  stalks,  pare  neatly,  wash  it  twice  in  plenty  of  water, 
lifting  it  out  with  the  hands.      Place  it  in  boiling  salted  water,  and  boil  it 
for  fifteen  minutes.      Remove,  and  drain   it  thoroughly  ;    place  it  in  cold 
water  again,  and  let  it  cool.      Lift  and  drain,  pressing  it   well  ;    lay  it  on  a 
wooden  board,  and  hash  it  very  fine. 

940.  Spinach  a  PAnglaise.— Proceed  exactly  the  same  as  for  No.  939, 
but  the  spinach  must  not  be  hashed  ;    when   well   drained   put   it  into  a 
saucepan  with  one  ounce  of  butter  ;    mix  well  for  five  minutes,  and  it  will 
be  ready  for  any  use  desired. 

941.  Spinach  a  la  Tieille  Mode. — After  the  spinach   is  blanched  and 
well  chopped,  as  for  No.  939,  put  it  in  a  saucepan  with  an  ounce  of.  butter 
and  the  third  of  a  pinch  of  grated   nutmeg.     Stir   with  a  wooden  spoon, 
and  cook  for  five  minutes,  adding  an  ounce  of  butter  kneaded  with  two 
tablespoonfuls  of  flour,  two  tablespoonfuls  of  powdered  sugar,  and  half  a 
pint  of  milk.     Stir  frequently,  and   cook  for   ten   minutes  ;    then  serve, 
garnished  with  six  sippets  of  bread  fried  in  butter. 

942.  Spinach  a  la  Maitre  d'Hotel.— After  blanching  the  spinach  as  for 
No.  939,  and  chopping  it  very  fine,  put   it  dry  into  a  saucepan.      Place  it 
to  simmer  on  a  moderate  fire,  seasoning  with  a  pinch  of  salt?  half  a  pinch 
of  pepper,  and  the  third  of  a  pinch   of  grated   nutmeg.     When  warm,  add 
an  ounce  and  a  half  of  butter  ;  stir  well,  and   let  it  heat  for  fifteen  min- 
utes.    Lay  it  on  a  hot  dish,  and  decorate  it  with  six  bread  croutons  (No. 
133);  then  serve. 

943.  Spinach,  with  Gravy.— When  the   spinach  is  blanched  and  well 
drained  (No.  939),  put  it  in  a  saucepan  with  half  a  cupful  of  veal-stock 
(either  the  reduced  gravy  of  a  fricandeau,  or  a  glaze),  cook  for  ten  min- 
utes, and   when  ready  to  serve,  add  a  good   ounce  of  butter  ;  melt  well 
together,  and  serve  with  six  pieces  of  fried  bread. 

944.  Spinach,  with   Sugar. — Season  the   blanched   spinach   (No.  939) 
with  a  very  little  salt,  three  lumps   of  sugar,  a  little   crushed  lemon-peel, 
and  two  pulverized  macaroons.     Cook  slowly  all   together  for  ten   min- 
utes, and  serve  surrounded  by  six  lady-fingers  (No.  1231). 

945.  String-  Beans,  Blanched. — Take  two  quarts    of    fresh,   tender 
string  beans  ;  break  off  the  tops  and  bottoms  carefully  ;  string  both  sides, 
and  pare  both  edges  neatly  ;  wash  them  well  in  cold  water,  lift  them,  and 
drain.      Place  them  in  boiling  salted  water,  and  cook  for  twenty-five  min- 
utes.    Drain  again,  and  return  them   to  cold  water,  letting  them  get  thor- 
oughly cool.     Lift  them  out,  and  dry.     They  are  now  ready  to  use  when 
required,  for  salads  or  any  other  purpose. 

946.  String  Beans,  with  Cream.— Place  the  blanched  beans  (No.  945) 
in  a  saucepan  with  an  ounce  of  butter,  and  cook  on  the  stove  for  five  min- 
utes, tossing   them  well.     Season  with  half  a  pinch   of  salt,  the  same  of 
pepper,  and  add  half  a  bunch  of  chives  and  two  sprigs   of  parsley  tied 
together.      Pour  in  half  a  cupful  of  fresh  cream  or  milk,  diluted  with  two 
egg  yolks.    Heat  well,  without  boiling,  for  five  minutes.     Then  serve  as  a 
hors-d'ceuvre  or  entremet.     Sugar  may  be  added  with  advantage,  if  desired. 


VEGE  TA  BLES.  297 


947.  String1  Beans  au  Blanc. — String  the  fresh  string  beans  (No.  945); 
if  too  large,  cut  them  lengthwise,  and   cook  them   in  water  with  salt  and 
butter;  drain,  and  place  them  in  a  saucepan  with  one  ounce  of  butter;  add 
a  teaspoonful   of  parsley  and  the  same  of  chopped  chives.     Cook  for  five 
minutes,  and  when  done,  thicken  the  gravy  with  half  a  cupful  of  cream, 
two  egg  yolks,  and  the  juice  of  a  lemon.     Mix  well  together  for  two  min- 
utes, and  serve, 

948.  String  Beans  a  1'Anglaise. — Blanch  and  cook  the  beans  as  for 
No.  945,  keep  them  warm,  and  of  a  light  green  color;  place  them  in  a  hot 
dish,  pour  over  them  a  gill  of  good  melted  butter,  sprinkle  a  little  chopped 
parsley  on  top,  and  serve  very  hot. 

949.  String  Beans  a  la  Bretonne. — Cut  a  medium-sized  onion  in  dice- 
shaped  pieces,  and  place  them  in  a  saucepan  with  an  ounce  and  a  half  of 
butter;  let  it  get  a  good  golden  color  on  the  stove  for  five  minutes;  then 
add  a  tablespoonful  of  flour.   Stir  well,  and  moisten  it  with  a  pint  of  white 
broth  (No.  99).     Stir  well  again,  until  it  comes  to  a  boil;  season  with  half 
a  pinch  each  of    salt  and   pepper.     Add  the   cooked   string  beans,  with  a 
clove  of  crushed  garlic,  to  the  sauce;  cook  for  ten  minutes;  place  in  a  hot 
dish;  sprinkle  a  teaspoonful  of  chopped  parsley  over  it,  and  serve. 

950.  Beans  Panachees. — Place  half  a  pint  of  cooked  string  beans  (No. 
945)  and  the  same    quantity  of   flageolets  or  Lima  beans  in  asautoire  with 
an  ounce  and  a  half  of  good  butter;  season  with  half  a  pinch   each  of  salt 
and  pepper;  toss  them  well  while  cooking  for  five  minutes.      Place   them 
in  a  hot  dish;  sprinkle  a  light  pinch    of  chopped  parsley  over  them,  and 
send  to  the  table. 

951.  Red  Beans  a  la  Bourguignonne. — Take  a  quart  of  sound  red 
beans;  pick  out  all  the  small  stones  that  are  likely  to  be  mixed  with  them; 
wash  them  thoroughly,  lay  them  in  plenty  of  cold  water,  and  let  them  soak 
for  six  hours.     Drain,   and   put   them  in  a  saucepan,  covering  them  with 
fresh    water,    adding   an    ounce    of   butter,    a    bouquet    (No.    254),  and  a 
medium-sized  onion  with  two  cloves  stuck  in.      Boil  for  twenty  minutes, 
stirring  in  a  good  glassful  of  red  wine;  season  with  a  pinch  of  salt  and  half 
a  pinch  of  pepper,  and  let  it  cook  again  for  forty-five  minutes.      Remove, 
take  out  the  bouquet  and  onion,  and   place  the  beans   in  a  hot,  deep  dish; 
decorate  with  six  small  glazed  onions  (No.  972)  around  the  dish,  and  serve. 

Dried  red  beans,  white  beans,  Lima  beans,  split  dried  peas,  lentils,  or 
any  other  kind  of  dried  beans,  should  always  be  soaked  six  hours  in  fresh 
water  before  using  them. 

952.  Fresh  Lima  Beans. — Take  a  quart  of  fresh,  shelled  Lima  beans, 
or  three    quarts   of    unshelled;  parboil   them   in  salted   water  for  about 
twenty  minutes,  then  take  them  from  the  fire,  drain,  and  let  cool  in  fresh 
water.     Drain  again,  and  place  them  in  a  sautoire  with  an  ounce  and  a 
half  of  good  butter,  seasoning  with  half  a  pinch  each  of  salt  and  pepper, 
and  the  third  of  a  pinch  of  nutmeg.     Cook  for  five  minutes,  tossing  well; 
then  moisten  with  two  tablespoonfuls  of  cream,  adding  a  pinch  of  chopped 
parsley;  mix  well  together,  and  serve. 

953.  Stuffed  Lettuce. — Pick,  clean,  pare  nicely,  and  wash  thoroughly 


298  THE    TABLE. 


six  lettuce-heads;  parboil  them  for  five  minutes,  drain  them  well,  and  fill 
the  insides  with  godiveau  (No.  221)  or  sausage  forcemeat  (No.  220).  Tie 
each  head,  and  put  them  in  a  sautoire,  laying  them  down  carefully,  and 
adding  a  gill  of  Madeira  sauce  (No.  185),  and  a  gill  of  white  broth  (No. 
99).  Season  with  half  a  pinch  each  of  salt  and  pepper,  cover  with  buttered 
paper,  and  cook  in  the  oven  for  fifteen  minutes.  Arrange  on  a  hot  dish, 
untie,  pour  the  sauce  over,  and  serve. 

954.  Macaroni  a  la  Creme. — Boil  for  three-quarters  of  an  hour  three- 
quarters  of  a  pound  of  Italian  macaroni  in  plenty  of  salted  water,  adding 
a   small    piece  of  butter  (half  an  ounce),  and  an  onion  stuck  with  two 
cloves.      Drain  well,  and  put  it  back  into  a  saucepan  with  a  third  of  a 
pound  of  butter,  a  third  of  a  pound  of  grated  Swiss  cheese,  the   same 
quantity  of  grated   Parmesan  cheese,  a  third  of  a  pinch  of  nutmeg,  and 
a  pinch  of  pepper.     Moisten  with  half  a  pint  of  white  broth  (No.  99)  and 
four  tablespoonfuls  of  cream.     Cook  all  together  for  five  minutes,  stirring 
well,  and  when  the  macaroni  becomes  ropy,  dish  it  up,  and  serve. 

955.  Macaroni  au  Gratin. — After  the   macaroni  is  prepared  as  for  No. 
954,  place  it   in  a  baking-dish,  sprinkle  over  it  a  little   bread-crumbs  and 
grated  cheese  ;  pour  over   it  a  little  clarified  butter,  and  place  it  in  the 
baking  oven  for  ten  minutes,  or  until  it  assumes  a  golden  color;    then 
serve. 

956.  Macaroni  a  1'Italienne. — Prepare  three-quarters    of  a  pound   of 
sound  Italian  macaroni  as   for  No.  954  ;  place  it  in  a  saucepan  with  a  gill 
of  tomato  sauce  (No.  205),  a  gill  of  Madeira  sauce  (No.  185),  and  a  quarter 
of  a  pound  of  grated  Parmesan  cheese  ;  season  with  half  a  pinch  of  pep- 
per and  the   third  of  a  pinch  of  nutmeg  ;  then  let  cook  slowly  for  ten  min- 
utes, tossing  frequently.     Arrange  on  a  hot  dish,  and  serve  with   some 
grated  cheese,  separately. 

957.  Macaroni  h  la  NapolitaillO. — Boil  the  macaroni  in  salt  and  water 
as  for  No.  954  ;  drain,  place  it  in  a  saucepan,  and  add  half  a  pint  of  good 
Espagnole  sauce  (No.  151),  half  a  pint   of  tomato   sauce  (No.  205),  a  quar- 
ter of  a  pound  of  grated  cheese,  two  truffles,  six  mushrooms,  and  half  an 
ounce  of  cooked,  smoked  beef-tongue,  all  cut  up  in  dice-shaped   pieces. 
Cook  together  on  a  brisk  stove  for  ten  minutes,  tossing  them  well  mean- 
while, and  serve. 

958.  Macaroni  a  la  Milanaise. — Prepare  exactly  the  same  as  for  No. 
957,  cutting  the  truffles,  mushrooms,  and  beef-tongue  julienne-shaped. 

959.  Spaghetti  a  la  Napolitaine. — Boil    three-quarters    of  a  pound   of 
sound,  fine  spaghetti  as  for  the  macaroni  in  No.  954;  drain,  and  put  it  back 
into  a  saucepan  with  half  a  pint  of  tomato   sauce  (No.  205),  half  a  pint  of 
Espagnole   (No.  151),  six  mushrooms,  two  truffles,  and  a  small  piece  of 
cooked,  smoked,  red  beef-tongue,  all   cut  up   dice-shaped.     Season  with 
half  a  pinch  of  pepper  and  the  third  of  a  pinch  of  nutmeg,  adding  a  quarter  of 
a  pound  of  grated  Parmesan  cheese.     Cook  for  ten  minutes,  tossing  well, 
and  serve  with  a  little  cheese,  separately. 

960.  Spaghetti  a   PItalienne.— Place    the  spaghetti   in  a  saucepan  as 
for  No.  959  ;  add  a  pint   of  tomato  sauce   (No.  205),  and  a   quarter  of  a 


VEGETABLES. 


299 


pound  of  grated  Parmesan  cheese  ;  season  with  half  a  pinch  of  pepper 
and  a  third  of  a  pinch  of  nutmeg,  and  cook  for  ten  minutes,  tossing  well, 
and  serving  as  in  No.  959. 

961.  Spaghetti  ail    Gratin. — Prepare    three-quarters    of  a   pound    of 
boiled  spaghetti  as  in  No.  959,  place  it  in  a  saucepan,  moistening  with  half 
a  pint  of  Allemande  sauce  (No.  210),  and  half  a  pint  of  bechamel  sauce  (No. 
154).     Season  with  one  pinch  of  pepper,  and  the  third  of  a  pinch  of  nut- 
meg, adding  a  quarter  of  a  pound  of  grated  cheese.     Toss  well,  put  it  in  a 
baking-dish,  sprinkle  the  top  with  grated  cheese  and  fresh  bread-crumbs; 
pour  over  it  a  very  little  clarified  butter,  and  place  it  in  the  oven.      When 
of  a  fine  golden  color,[after  about  fifteen  minutes,  take  from  the  oven,  and 
serve. 

962.  Boiled  Green  Corn. — Pare  off  the   outer  leaves  and   silk  of  six 
young  and  tender  ears   of  corn,  and   place   them  in  a  saucepan,  covering 
them  with  water.     Add  half  a  cupful  of  milk,  half  an  ounce  of  butter,  and 
a  handful  of   salt.       Cook   for  twenty   minutes,   and  serve   on  a  folded 
napkin. 

963.  Corn  Saute  il  la  Creme. — Take   six  ears  of  cooked   green   corn, 
prepared  as  for  No.  962,  drain,  cut  off  the  corn  from  the  cobs  with  a  sharp 
knife,  being  very  careful  that  none  of  the  cob  adheres  to  the  corn.      Place 
it  in  a  sautoire  with  a  gill  of  hot  bechamel  sauce  (No.  154),  half  a  cupful  of 
cream,  and  half  an  ounce  of  butter;  season  with  half  a  pinch   each   of  salt 
and  pepper,  and  the  third  of  a  pinch  of  nutmeg.     Cook  gently  on  the  stove 
for  five  minutes,  place  in  a  hot  dish,  and  serve. 

964.  Corn  Saute  au  Beurre. — Proceed  as  for  No.  963,  adding  one  ounce 
of  butter,  but  suppressing  the   other  ingredients.     Season  the  same,  but 
cook  only  for  eight  minutes,   tossing   it   well.      Place  in  a  hot  dish,  and 
serve. 

965.  Corn  Fritters. — Prepare  four  young,    tender,  good-sized,  fresh 
ears  of  green  corn  exactly  as  for  No.  963;  after  draining  it  carefully,  place 
it  in  a  china  bowl;  season  with  a  pinch  of  salt  and  half  a  pinch  of  pep- 
per, and  add  two  fresh  eggs,  a  quarter  of  a  pound  of  well-sifted   flour, 
and  half   a    pint    of  cold    milk,       Do   not  beat    the   mixture,   but  stir  it 
vigorously  with  a  wooden  spoon  for  five   minutes,  and   it   will  be   suffi- 
ciently firm.      Butter  well  a  frying-pan,  take  a  kitchen  ladle  that  contains 
the  equivalent  of  a  gill,  and  with  this   put  the   preparation  into  the  pan  in 
twelve  parts;  be  careful  they  do  not  touch  one  another,  and  let  them  get 
a  good  golden  color  on   each  side   for  four   minutes.     Dress   them  on  a 
folded  napkin,  and  serve. 

966.  Barley  Fritters. — The  same  as   in   No.   965,   substituting  boiled 
barley  for  corn. 

967.  Glazed  Turnips,  with  Gravy. — Pare,  and  cut  pear-shaped,  twelve 
equal-sized,  small  white  turnips;  parboil  them  for  five  minutes,  and  drain 
them  when  done.    Butter  the  bottom  of  a  sautoire  capable  of  holding  them, 
one  beside  the  other,  and  let  them  get  a  golden  color,  adding  half  a  pint  of 
powdered  sugar.     Moisten  with  half  a  pint  of  white  broth  (No.  99),  half  a 
pinch  of  salt,  and  add  a  very  small  stick  of  cinnamon.   Cover  with  a  but- 


3OO  THE    TABLE. 


tered  paper  cut  the  shape  of  the  sautoire,  and  place  it  in  the  oven  to  cook  for 
twenty  minutes.  When  the  turnips  are  cooked,  lift  off  the  paper.  Place 
the  turnips  on  a  hot  dish,  and  reduce  the  gravy  to  a  glaze  for  six  minutes. 
Arrange  them  nicely  on  a  dish,  pour  half  a  gill  of  good  broth  (No.  99) 
into  the  saucepan  to  loosen  the  glaze,  remove  the  cinnamon,  and  throw 
the  sauce  over  the  turnips. 

068.  Onions,  with  Cream. — Peel  twelve  medium-sized,  sound  onions  ; 
pare  the  roots  without  cutting  them,  and  place  them  in  a  saucepan  ;  cover 
with  salted  water,  add  a  bouquet  (No.  254),  and  cook  for  forty-five  min- 
utes. Lift  them  from  the  saucepan,  and  lay  them  on  a  dish  ;  cover  them 
with  half  a  pint  of  cream  sauce  (No.  181),  mixed  with  two  tablespoonfuls 
of  the  broth  they  were  cooked  in,  and  serve. 

969.  Fried  Onions. — Peel,  pare,  and  slice  round-shaped,  four  medium- 
sized  onions.      Lay  them  first  in  milk,  then  in  flour,  and  fry  them  in  very 
hot  fat  for  eight  minutes.     Lift  them   up  and  lay  them  on  a  cloth  to  dry. 
Serve  on  a  dish  with  a  folded  napkin,  with  a  little  fried  parsley. 

970.  Stuffed  Onions. — Peel   six   medium-sized  Spanish  onions  ;  empty 
out  the  centres  with  a  vegetable-scoop  ;  parboil  them  for  three  minutes, 
and  turn  them   upside  down  on  a  cloth  to  drain.     Fill  the  insides  with 
sausage  forcemeat  (No.  220).     Line  the  bottom  of  a  sautoire  with  a  piece 
of  lard  skin,  and  one  carrot  and  one  onion,  both  cut  up  ;  lay  the  onions 
on  top,  and  moisten  with  half  a  pint  of  broth  (No.  99).     Cover  with  a  but- 
tered paper  ;  then  put   it  in  the  oven   to  glaze  for  forty  minutes,  taking 
care  to  baste  frequently.      Place  them  in  a  hot  dish  ;  strain  the  gravy  over 
them,  and  serve. 

971.  Minceil  Onions. — Peel  and  pare  three  medium-sized  onions  ;  cut 
them  in  two,  and  mince  them  into  fine  slices.      Place  them   in  a  sautoire, 
with  half  an  ounce  of  butter,  and  let  them  get  a  good  golden  color  on  the 
stove  for  ten  minutes,  tossing   them  briskly.      Place  them  in  a  bowl,  and 
use  when  required. 

972.  Glazed  Onions  for  Garnishing. — Select  one  quart  of  small  onions; 
peel  the  sides   only,  and  pare  the  roots  neatly,  being  careful  not  to  cut 
them.      Place  them  in  a  sautoire  with  half  an  ounce  of  clarified  butter, 
and  sprinkle  them  with  half  a  pinch  of  powdered  sugar.     Glaze  them  in  a 
slow  oven  for  fifteen  minutes  ;  place  them   in  a  stone  jar,  and  use  for  gar- 
nishing when  required. 

973.  S,orrel    ail    Maigre. — Pick   off   the    stems    from    half   a  peck   of 
sorrel  ;    wash  it  in  several    waters,  drain,  and  chop  up  with  a  head  of 
well-cleansed  lettuce.     Add  half  a  bunch  of  chervil,  and  chop  all  together 
very  fine.      Place  all  in  a  saucepan,  stir  well  together  on  the  hot  stove 
for  three  minutes,  and  then  place   it  in  the   oven  until  the  vegetables  are 
well  dissolved  ;  then  add  an  ounce  and  a  half  of  butter,  and  stir  again  for 
about  ten  minutes,  or  until  the  sorrel   is  reduced  to  a  pulp.     Season  with 
a  pinch  of  salt  and  half  a  pinch  of  pepper,  and   pour  into  it  a  thickening  of 
two  egg  yolks  and  half  a  cupful  of  cream  ;  stir  well,  without  boiling,  and 
serve. 

974.  Sorrel  au  Gras. — Dissolve  the  same  quantity  of  sorrel  as  in  No. 


VEGE  TA  BLES.  30 1 


973,  adding  enough  butter  to  form  it  into  a  perfect  pulp  (one  ounce  and 
a  half  will  answer);  stir  it  until  it  begins  to  bubble  ;  then  moisten  it  with 
half  a  pint  of  gravy  or  good  stock,  roast-beef  gravy,  or  reduced  broth. 
Cook  it  for  five  minutes,  and  use  this  puree  as  a  sauce  for  various  meats. 

975.  Stuffed   Peppers. — Fry   for  one   minute   only,  six  medium-sized 
green  peppers  in  very  hot  fat  ;    drain  and  skin  them  properly,  and  cut  a 
round  piece  off  the  bottom  to  use  for  a  cover.      Remove  the   insides,  and 
fill  them  with  a  good  sausage  forcemeat  (No.  220);  put  on  the  round  cover 
previously  cut  off,  and  lay  them  on  an  oiled  baking-tin.    Moisten  the  pep- 
pers lightly  with  sweet  oil,  and  place  them  in  a  slow  oven  to  cook  for  fif- 
teen minutes;  then  arrange  them  on  a  hot  dish,  and  serve  with  a  gill   of 
demi-glace  sauce  (No.  185). 

976.  Green  Peas  a  PAnciemie  Mode. — Take  three  quarts  of  unshelled, 
young,  tender  green  peas  ;  shell  them  carefully,  and  keep  them  wrapped 
up  in  a  wet  napkin  until  needed.     Clean,  drain,  and  tie  up  a  lettuce-head; 
put  it  in  a  saucepan  with  the  peas  ;    season  with  a  pinch   of  salt  ;    cover 
with  a  glassful  of  water,  and  add  a  quarter  of  a  pound  of  very  good  but- 
ter.   After  cooking  for  a  quarter  of  an  hour,  remove  the  lettuce,  and  when 
ready  to  serve,  thicken  the  peas  with  three  spoonfuls  of  cream,   diluted 
with  one  egg  yolk,  adding  half  a  pinch  of  white  pepper,  and  a  spoonful  of 
powdered   sugar.      Let  all   thicken  together  for  five  minutes,  and  serve 
immediately  in  a  tureen. 

977.  Green  Peas  a  la  Fran<^aise. — Shell  carefully  three  quarts  of  fine, 
young,  tender,  fresh  green  peas,  and  place  them  in  a   saucepan  with  one 
ounce   of   butter   and   half   a  cupful   of  water.      Knead   together   with   a 
wooden  spoon  ;    strain  off  the   water,  and  add  a  bouquet  (No.  254),  one 
small  onion,  a  well-cleansed  lettuce-heart,  half  a  pinch  of  salt,  and  a  tea- 
spoonful  of  powdered  sugar.     Cover  the  saucepan,  and  cook  very  slowly 
for  half  an  hour  ;  remove  the  bouquet  and  onion  ;    lay  the  lettuce  upon  a 
dish,  incorporate  into  the   peas  half  an   ounce   of  fresh   butter,  and  cook 
until  it  thickens,  which  will  require  at  least  five  minutes.      Pour  the  peas 
dome-fsktmed  over  the  lettuce,  and  send  to  the  table. 

978.  Green  Peas  a  1'Anglaise. — Procure  the   same   quantity  of  green 
peas  as  for  No.  977;  put  them  in  a  saucepan,  and  cover  them  with  boiling 
water.   Add  a  handful  of  salt,  and  boil  quickly,  without  covering,  for  fifteen 
minutes.     Skim  the  water  as  soon  as  the  scum  rises.     When  done,  strain 
them  through  a  colander,  return  them  to  the  saucepan,  and  toss  them  well, 
adding  an  ounce  and  a  half  of  fresh   butter.  *   Dish  them  in  a  vegetabte- 
dish,  place  another  half  ounce  of  butter  in  the  middle,  and  serve. 

979.  Green  Peas  a  la  Bourgeoise.—  Shell  three  quarts  of  tender  green 
peas;  put  them  in  a  saucepan,  and  toss  the  peas  quickly  in  a  gill  of,  light 
roux  (No.  135);  moisten  with  a  pint  of  boiling  water,  adding  half  a  pinch 
each  of   salt  and   pepper,  a  bouquet   (No.   254),  and   a  raw  lettuce-heart. 
Reduce  it  for  twenty  minutes,  or  until  all  the   juice  has  evaporated;  then 
add  two  raw  egg   yolks  well   beaten,  with  three  tablespoonfuls   of  sweet 
cream.     Stir  quickly  for  four   minutes,  without    allowing  it  to   boil,  and 
then  serve,  removing  the  bouquet. 


302 


THE    TABLE. 


980.  Green  Peas,  with  Cream. — Put  one  ounce  of  butter  in  a  saucepan 
with  one  tablespoonful  of  flour  kneaded  well  together.      Dissolve  it;  then 
add  the  shelled  peas  as  for  No.  977,  a  bouquet  (No.    254),  a  quarter  of  a 
bunch  of  chives,  a  pinch   of  salt,  and   half  a  pinch  of  pepper.     Cook  in 
their  own  juice  for  twenty  minutes,  then  take  the   saucepan  from  off  the 
fire.      Pour  the  gravy  from  the  peas   into  another  vessel,  add  to  it  half  a 
cupful  of  cream  and  a  teaspoonful  of  powdered   sugar;  pour  this  sauce 
over  the  peas,  and  heat  up  once  again  without  boiling,  for   two  minutes, 
before  serving. 

981.  Green  Peas,  with  Bacon. — Brown  in  a  saucepan  half  an  ounce  of 
batter  with  two  ounces  of  small,  dice-shaped  pieces  of  bacon,  and  when  of 
a  good  golden  color,  take  them  out,  and  put  a  spoonful   of  flour  into  the 
fat  to  make  a  roux.     Moisten  with  a  pint  of  white  broth  (No.    99);  replace 
the  bacon,  add  the   raw  shelled   peas,  as   for  No.   977,  one  whole  onion,  a 
bouquet  (No.  254),  and  half  a  pinch   of  pepper.     Cover,  and   let   cook  on 
the  corner  of  the  stove  for  thirty  minutes;  place  in  a  hot,  deep  dish,  and 
serve. 

982.  Potatoes,  Boiled  Plain. — Take  twelve  medium-sized,  fine,  sound 
potatoes;  wash  them  thoroughly,  peel  off  a  piece  of  the  skin,  about  half  an 
inch  wide,  around  each   potato,  to  ensure  mealiness,  and   lay  them  in  a 
saucepan,   covering  them  with  cold  water,  and  adding  half  a  handful  of 
salt;  place  the  lid  on,  and  cook  for  forty-five  minutes.     Drain,  lay  a  nap- 
kin on  a  hot  dish,  in  which  you  envelop  the  potatoes,  and  serve. 

983.  Broiled  Potatoes, — Peel  six  medium-sized,  sound,  cooked   pota- 
toes; cut  them  in  halves;  lay  them  on  a  dish,  and  season  them  with  a 
pinch  of  salt.      Pour  two  tablespoonfuls  of  melted  butter  over  them,  and 
roll  them  well  in  it.     Arrange  them  on  a  double  broiler,  and  broil  them 
on  a  moderate  fire  for  three  minutes  on  each  side.      Place  them  in  a  hot 
dish,  with  a  folded  napkin,  and  serve. 

984.  Potatoes  a  la  Genevroise — Peel,  wash,  and  drain  four  medium- 
sized,  sound  potatoes;  cut  them  into  julienne-shaped  pieces,  and  wash  and 
drain  them  again.     Season  with  a  pinch  of  salt  and  half  a  pinch  of*pepper. 
.Butter  lightly  six  tartlet-molds  with   clarified  butter;  cover  the  bottoms 
with  grated  Parmesan  cheese;  arrange  a  layer  of  potatoes  on  top,  sprinkle 
more  cheese   over  them,  and   continue   until   all   are    filled,  finishing  by 
sprinkling  cheese  over  the  surface  and  dropping  a  little  clarified   butter 
over  all.     Set  them  on  a  very  hot  stove  for  two  minutes;  then  place  in  a 
hot   oven,  and  bake   them  for  twenty-five   minutes.      Unmold,  and  place 
them  in  a  hot  dish,  with  a  folded  napkin,  and  serve. 

985.  Potatoes,  Maitre  d'Hotel. — Take  eight   medium-sized  potatoes, 
boiled  as  for  No.  982;  peel  them,  cut  them  into  slices,  and  place  them  in 
a  saucepan,  with  an  ounce  of  butter  and  a  pinch  of  chopped  parsley,  and 
season  with  half  a  pinch  each  of  salt  and   pepper,  the   third  of  a  pinch  of 
nutmeg,  and  the  juice  of  half  a  lemon.     Warm  all  together,  toss  well,  and 
add  half  a  cupful  of  cream;  heat  slightly  once  more,  and  serve. 

986.  Potatoes,  Parisienne. — Take  six  good-sized,  well-cleansed  pota- 
toes; with  a  round  vegetable-spoon  cutout  the  Parisian  potatoes;  then  put 


VEGETABLES.  303 


them  in  fresh  water;  wash  well,  and  drain.  Melt  an  ounce  of  butter  in  a 
sautoire,  throw  in  the  potatoes,  and  season  with  half  a  pinch  of  salt. 
Place  the  sautoire  in  the  oven;  cook  for  twenty  minutes,  and  serve  on  a 
hot  dish  with  a  folded  napkin. 

987.  Potatoes  a    PAnglaise  a  Cru, — Wash   well   six    medium-sized, 
sound  potatoes;  cut  them   into  quarters,  pare  them   neatly,  clove-garlic- 
shaped;  wash  again,  drain,  and  place  them   in  a  saucepan.     Cover  with 
water,  throw  in  a  heavy  pinch  of  salt,  put  the  lid  on,  and  cook  for  twenty 
minutes.     Drain,  and  put  them  in  a  saucepan,  with  an  ounce  of  butter,  a 
pinch  of  chopped  parsley,  heat  slowly  for  five  minutes,  toss  gently,  and 
serve. 

988.  Potatoes  a  PAnglaise. — Wash  well  six  good-sized  potatoes;  boil 
them  in  salted  water  for  forty-five  minutes;  peel,  and  cut  them   each  into 
quarters.      Melt  an  ounce  of  butter  in  a  saucepan;  add  the  sliced  potatoes, 
half  a  pinch  of  salt,  and  the  third  of  a  pinch  of  pepper.     Cook  them  on  a 
very  slow  fire  for  five  minutes,  tossing  them  well,  and  serve  on  a  very  hot 
dish,  sprinkling  a  little  chopped  parsley  over  them. 

989.  Potatoes,  with   Bacon. — Cut   one  ounce  of  bacon   or  pork  into 
small  pieces;  put  them  in  a  saucepan,  with  half  an  ounce  of  butter;  cook 
for  five  minutes;  add  a  spoonful  of  flour;  stir,  and  brown   well  for  four 
minutes.     Moisten  with  a  pint  of  white  broth  (No.  99),  and  cook  for  five 
minutes  longer.      Put  in  eight  well-peeled,  washed,  and  sliced   raw  pota- 
toes; season  with  half  a  pinch  of  pepper  and   the  third  of  a  pinch  of  nut- 
meg; lay  the  lid  on,  and  cook  for  twenty-five  minutes.     Then  skim  off  the 
fat,  and  serve  in  a  hot,  deep  dish. 

990.  Potatoes  a  Pltalienne. — Boil    eight     medium-sized    potatoes    in 
boiling  water,  as   for  No.  982  ;  peel,  put   them    in  a  saucepan,  and   mash 
them.     Add  a  piece  of  butter  of  one  ounce,  and  a  piece  of  fresh  bread  the 
size  of  a  French  roll,  suppressing  the  crust,  and  soaking  it  in  milk.     Add 
two  more  tablespoonfuls   of  milk,  in  order  to   form  a  pliable  paste,  three 
fresh  egg  yolks,  and  the   whites   of  the  three  beaten  to  a  froth  ;  season 
with  half  a  pinch  of  salt,  half  a  pinch  of  pepper,  and  the  third  of  a  pinch 
of  nutmeg.     Mix  well  together,  and   pile  it   high   on  a  baking-dish  ;  pour 
over  it  a  little  melted  butter;  sprinkle  a  little  Parmesan  cheese  over;  place 
it  in  the  oven,  and  after  ten  minutes,  when  of  a  good  golden  color,  serve. 

991.  Potatoes  a  la  Lyonnaise.  — Cut  eight  potatoes,  boiled,  as  for  No. 
982,  into  round  slices  ;  lay  them  in  a  frying-pan  with  an  ounce  and  a  half 
of  butter,  and   the  round  slices  of  a  previously  fried   onion,  and   season 
with  half  a  pinch  each   of  salt  and  pepper.     Cook  well  together  for  six 
minutes,  until  well  browned  ;  toss   them   well,  and  serve   with  a  pinch  of 
chopped  parsley  sprinkled  over  the  whole. 

992.  Stnffed  Potatoes. —Wash  and  peel  about   six  large  potatoes  ;  cut 
them,  lengthwise,  in  two,  and  scoop  out  the  centres  carefully  with  a  knife 
or  spoon.     Fill  the  cavities  with  a  sausage  forcemeat  (No.  220),  letting  it 
bulge  out  a  little  on  the  top  ;  butter  a  baking-pan,  arrange  the   potatoes 
on  it,  and  cook  in  a  slow  oven  for  half  an  hour,  or   until  nicely  browned, 
then  serve* 


304  THE    TABLE. 


993.  Fried  Potatoes. — Peel  and  wash  six  large  potatoes,  cut  them  up 
into  fine  slices,  a  quarter  of  an  inch  in   thickness  ;  plunge  them  into  very 
hot,  clarified  beef  suet  or  fat,  and   cook  slowly.     When   they  are  soft,  lift 
them  out  with  a  skimmer  (it  generally  takes   ten  minutes  to  cook  them)  ; 
heat  the  fat   again  to  boiling-point,  and  put   the   potatoes   back.     Smooth 
them  down  with  a  skimmer,  and  after  two   minutes   they  will  swell  up 
considerably  ;  lift  them  out  with  the   skimmer,  drain,  sprinkle  a  pinch  of 
salt  over,  and  serve  on  a  hot  dish  with  a  folded  napkin.     These  potatoes 
answer  for  garnishing  chops  and  other  meats. 

994.  Potatoes  Sautees  ail   Beurre.— Peel  and   clean   eighteen    small, 
round,  raw  potatoes,  new  ones  if  possible  ;  place  two  ounces  of  butter  in 
a  saucepan  ;  place  it  on  a  hot  fire,  adding  the  potatoes  ;  cook   them  until 
they  are   a  golden  color,   which  will    take  fifteen  minutes,    then  drain. 
Sprinkle    over    them   a   pinch  of  table-salt,  and  arrange  them  on  a  dish 
without    any    further    seasoning    than   a   little    chopped    parsley  ;    then 
serve. 

995.  Potatoes    Sautees. — Take    eight  good-sized    boiled    and    peeled 
potatoes  (No.  982);  cut  them  in  slices  a  quarter  of  an  inch  in   thickness; 
place  them   in  a  frying-pan  with  an  ounce  and  a  half  of  good  butter. 
Season  with  a  pinch  of  salt  and  half  a  pinch  of  pepper  ;  toss  well  for  eight 
minutes,  dress  on  a  very  hot  dish,  and  serve  with  a  little  parsley  sprinkled 
over. 

996.  Potato    Balls. — Peel,  clean  neatly,  and  boil  in  salted   water  for 
thirty   miuutes,  eight  good--sized,  sound,   round,  yellow   potatoes  ;    drain 
and  return  them  to  the  same   pan,  and   mash  them  well,  adding  two  egg 
yolks,  and  the  whites  beaten  to  a  froth,  three  tablespoonfuls   of  cream,  a 
teaspoonful  of  chopped  parsley,  very  little  chives,  half  a  pinch  of  salt,  and 
the  third  of  a  pinch  of  nutmeg.     Mix  well  together  for  two  minutes,  and 
dip  about  half  a  tablespoonful  at  a  time  into  frying  batter  (No.    1185). 
Slide  them  into  very  hot  fat,  and  leave  them   in  for  three  minutes  ;  this 
swells  them,  and  forms  them  into  a  species  of   fritters.      Place  in  a  very 
hot  dish  with  a  folded  napkin,  and  serve. 

997.  Potato  Croquettes  and  Quenelles. — Peel,  wash,  and  drain  nicely 
eight  medium-sized  mealy  potatoes  ;  cut  them  in  quarters,  put  them  in  a 
saucepan,  cover  them  with  water,  add  a  pinch  of  salt,  cook  for  thirty  min- 
utes, and  drain.      Lay   them  in  a  mortar  with  an  ounce  of  fresh  butter, 
pound  them  well,  and  add  three  raw  egg  yolks.     Season  with  half  a  pinch 
each  of  salt  and  pepper  and  the  third  of  a  pinch  of  nutmeg  ;  mix  well,  and 
then  divide  into  twelve  parts,  shaping  each  one  like  a  cork,  or  any  other 
shape  desired.     Dip  them  separately   into  beaten  egg,  and  roll  them  in 
fresh  bread-crumbs  ;  fry  a  golden  color  for  three  minutes,  and  serve  on  a 
dish  with  a  folded  napkin. 

998.  Mashed  Potatoes. — Peel,  wash,  drain,  and  cut  into  quarters  eight 
good-sized  potatoes  ;  put  them  in  a  sautoire,  cover  with  water,  add  a  good 
pinch  of  salt,  and   boil  for  thirty   minutes.     Drain,  rub  them   through  a 
puree  strainer,  and  put  them  in  a  saucepan  with  an   ounce  of  butter,  and 
half  a  pinch  each  of  salt  and  white  pepper.      Stir  well,  adding  half  a  cup- 


VEGETABLES.  305 


ful  of  hot  milk,  until  it  becomes  of  a  good  consistency.     Serve,  garnished 
with  six  pieces  of  bread  fried  in  butter. 

999.  Potatoes  a  PHollandaise. — After    boiling  eight  good-sized   pota- 
toes as  for  No.  982,  peel,  and  cut  them  into  quarters  ;  put  them  in  a  sau- 
toire  with  an  ounce  of  butter  and  half  a  pinch  of  chopped  parsley  ;  season 
with  half  a  pinch   each  of  salt  and  pepper,  toss  them  gently,  and  warm 
them  slightly  for  five  minutes.      Place  in  a  hot  dish,  and  serve. 

Sweet  potatoes  a  1'Hollandaise  are  prepared  the  same  way. 

1000.  Potatoes  a  la  Gastronome. — Peel,  clean,  and  with  a  No.  3  tube 
cut  twelve  medium-sized  potatoes  into  inch-and-a-half-long  pieces.      Place 
them  in  a  saucepan  ;  cover  with  water,  add  a  pinch   of  salt,  and  cook  for 
twenty-five  minutes.     Drain,  and  place  them   in  a  hot  dish  ;  pour  a  gill  of 
hot  Perigueux  sauce  (No.  191)  over  them,  and  serve. 

1001.  Potatoes  a  la  Bignon. — Prepare  twelve  potatoes  as  for  No.  982; 
empty  them  with  a  potato-scoop,  leaving  the  bottoms  uncut  ;  blanch  them 
in  boiling  water  for  two  minutes  ;  drain,  and  fill  them  with  sausage  force- 
meat (No.  220).     Lay  them   in  a  buttered  sautoire  ;  place  it  in  the  oven, 
and  cook  for  twenty  minutes.      Use  for  any  garnishing  desired. 

1002.  Hashed   Potatoes,    Sautees. — Hash    eight    medium-sized,  cold, 
boiled  potatoes  ;  place  an  ounce   and  a  half  of  good  butter   in  a  frying- 
pan,  add  the  potatoes,  season  with  half  a  pinch   each  of  salt  and  pepper, 
and  toss  them  well  in  the  pan   for  two  minutes.     Give  them  the  shape  of 
an  omelet,  and  let  them  take  a  golden  color,  which  will  require  five  min- 
utes.    With  a  spoon  take  up  all  the  butter  which  lies  at  the  bottom  of  the 
pan  ;  slide  the  potatoes  carefully  on  a  hot  dish,  and  serve. 

1003.  Hashed  Potatoes,  with  Cream. — Hash  eight  cold,  boiled  pota- 
toes, and  place  them  in  a  sautoire  ;  add  half  a  cupful  of  cream  and  half  an 
ounce  of  butter  ;  season  with  half  a  pinch  each  of  salt  and  pepper,  and  the 
third   of  a  pinch   of  nutmeg  ;  stir  well  with  a  wooden  spoon  for  five  min- 
utes, until  well  heated,  and  serve. 

1004.  Hashed  Potatoes,  with  Cream  an  Gratin. — Prepare  the  potatoes 
as  for  No.  1003  ;  place  them   in  a  dish  (a  silver  dish  preferred);  sprinkle 
over  them  two  tablespoonfuls   of  grated  Parmesan  cheese,  and  two  table- 
spoonfuls  of  fresh  bread-crumbs  ;  spread  well  over  them  a  piece  of  butter 
the  size  of  a  nut ;  then  place  the  dish   in  the  oven.     After,  ten  minutes, 
when  a  good  golden  color,  serve. 

1005.  Potatoes  en  Surprise. — Prepare  some  potatoes  as  for  croquettes 
(No.  997);  form  them  into  twelve  balls  the  size  of  a  good-sized  egg  ;  scoop 
out  the  centres,  and   fill  in  with  a  salpicon  (No.  256).     Close  the  opening 
with  a  little  more  potato  ;  dip  them  in  beaten  egg,  then  in  fresh  bread- 
crumbs, and  fry  them  in  very  hot  fat  for  three  minutes.     Lift,  drain,  and 
serve  them  on  a  hot  dish  with  a  folded  napkin. 

1006.  Potatoes  a  la  Duchesse. — Place  some  croquette  preparation  (No. 
997)  in  a  bag,  and  squeeze  it  upon  a  buttered  baking-sheet,  forming   it 
into  any  shape  required,  and  with  a  light  hair  brush  cover  the  surface 
with  a  beaten  egg.      Brown  lightly  in  the   oven  for  eight  minutes,  and 
serve  for  various  garnishings. 

20 


306  THE    TABLE. 


Balls  can  also  be  formed  about  the  size  of  an  egg  ;  spread  a  little  flour 
on  the  table  ;  place  the  balls  on  top,  and  flatten  them,  shaping  them 
nicely  ;  cover  the  surface  with  a  beaten  egg ;  brown  lightly  in  the  oven 
on  a  buttered  baking-sheet  for  eight  minutes,  and  serve. 

1007.  Potatoes  a  la  Rice.— Peel,  wash,  and  drain  eight  medium-sized 
potatoes.     Cut    them  into   half-an-inch-square  pieces  ;    place    them  in  a 
frying-pan  with  an  ounce  and  a  half  of  butter;  season  with  a  pinch  of  salt, 
toss  well,  and  let  them  get  a  golden  color  (fifteen   minutes  will   suffice). 
Drain  the  butter  from  the  bottom  of   the  pan,  and   place  the  potatoes  in  a 
hot  dish;  sprinkle  a  pinch  of  chopped  parsley  over,  and  serve. 

1008.  Potatoes  a  la  Windsor. — Peel,  and  clean  nicely,  twelve  large 
potatoes;  cut  them  into  balls  with  a  Parisian  potato-scoop,  then  place  them 
in  a  saucepan,  covering  them  with  water  containing  a  pinch  of  salt.     Cook 
for  fifteen  minutes;  then  strain  them  and  place  them  in  another   saucepan 
with  an  ounce  of  fresh  butter  and  a  pinch  of  chopped   parsley.     Warm 
them  well  for   five  minutes,  and   add   the   juice    of   half   a  lemon   before 
serving. 

1009.  Potatoes,  Chateau. — Cut  six  medium-sized  potatoes  into  quarters, 
and  pare  them  like  cloves  of   garlic;  wash  them  well,  and  drain.     Fry 
them   slowly  in   moderately  heated  fat  for  ten  minutes;  lift,  drain  thor- 
oughly, and  put  them  in  a  sautoire  with  half  an  ounce  of  butter.     Season 
with  half  a  pinch  of  salt,  heat  well  for  two  minutes,  and  serve. 

1010.  Potatoes,  Soufflees. — Peel  eight  good,  mealy  potatoes,  and  cut 
them  into  even  pieces  a  quarter  of  an  inch  in  thickness,  shaping  them  as 
oval  as  possible.     Fry  them  in  moderately  heated  fat  for  eight  minutes; 
then  lift   them  out,  and  lay  them  aside  for  a  few  moments;  plunge  them 
into  boiling  hot  fat,  and  the  potatoes  will  swell  considerably.     Drain,  and 
serve  them  on  a  dish  with  a  folded  napkin. 

Sweet  potatoes  soufflees  are  prepared  the  same  way. 
N.  B. — When  cutting  the  potatoes  for  a  soufflee,  a  continuous,  sharp, 
and  rapid  cut  should  be  made,  so  as  to  have  them  to  perfection. 

1011.  Potatoes,  Saratoga. — Peel  and  clean  six  medium-sized  potatoes; 
cut  them  with  a  sharp  Saratoga  potato-knife  into  thin  slices;  place  them  in 
cold  water,  wash  thoroughly,  drain,  and  plunge  them  into  very  hot  fat  for 
eight  minutes.     Take  them  out,  drain  thoroughly,  and  sprinkle  over  them 
half  a  pinch  of  salt.     Serve  them  on  a  dish  with  a  folded  napkin. 

1012.  Potatoes  a  la  Hanna. — Peel,  wash,  and  drain  six  medium-sized 
potatoes;  cut  them  into  as  thin  slices  as   possible;  then  wash   them  well 
again.     Take  a  flat    mold   large  enough  to  contain  the   potatoes,  butter  it 
well;  put  in  a  layer  of  potatoes,  then  a  very  light  layer  of  grated  cheese; 
season  with  a  very  little  salt,  and  the  same  of  pepper.   Cover  with  another 
layer  of  potatoes,  season  again  the  same  as  before  (the  whole  not  to  exceed 
half  a  pinch  of  each);  then   spread    half  an   ounce  of   butter   over   them. 
Place  the  mold   in  the  oven,  and  cook  for  thirty  minutes;  remove,  turn  it 
upside  down  on  a  hot  dish,  unmold,  and  serve. 

1013.  Potatoes,  Julienne. — Peel  and  clean  six  medium-sized  potatoes; 
cut  them  into  square  pieces  two  inches  long  by  the  third  of  an  inch  wide; 


VEGETABLES. 


307 


wash  well,  and  drain;  place  them  in  very  hot  fat  for  six  minutes,  then  lift 
them  out,  and  lay  them  on  a  cloth  to  drain.  Sprinkle  half  a  pinch  of  salt 
over,  and  serve  them  on  a  dish  with  a  folded  napkin. 

1014.  Potatoes  en  Faille  (Straw).— Prepare  the  same  as  in  No.  1013, 
cutting  a  little  thinner. 

1015.  Rice,  Plain  Boiled. — Clean  and  wash  neatly  a  quarter  of  a  pound 
of  Italian  rice  ;  place  it  in  a  saucepan  with  a  pint  and  a  half  of  cold  water 
and  a  pin,  h   of  salt  ;  put  the  lid  on,  and  boil  for  twenty-two  minutes. 
Pour  through  a  colander,  being  careful  to  let  it  drain  thoroughly  without 
crushing  the  rice,  otherwise  it  will  be  spoiled.     When  well  dried,  return 
it  to  the  saucepan,  put  the  lid  on,  and  leave  it  on  the  corner  of  the  stove 
to  dry  gradually  for  five  or  six  minutes.     It  will  now  be   ready  to  use  as 
required. 

1016.  Rice  a  la  Ristori.— Wash  well  and  drain  a  quarter  of  a  pound  of 
good    Italian   rice;  shred    two  ounces  of  bacon  into  small  pieces,    and 
place  them  in  a  saucepan  with  a  medium-sized,  chopped-up,  raw  cabbage, 
letting  them  steam  for  thirty  minutes.     Add  a  pinch  of  salt,  half  a  pinch 
of  pepper,  and  a  teaspoonful  of  chopped  parsley  ;  put  in  the  rice,  and 
moisten  with  half  a  pint  of  white  broth  (No.  99).  Cook  for  fully  a  quarter 
of  an  hour  longer,  and  serve  with  grated   Parmesan  cheese   sprinkled 
over  it. 

1017.  Risotto  a  la  Milanaise.— Chop  rather  fine  one  good-sized,  very 
sound,  peeled  onion.     Melt  two  ounces   of  very  good  butter  in  a  sauce- 
pan on  a  very  brisk  fire  ;  add  the  onions,  brown  them  for  six  or  seven 
minutes,  or  until  they  have  obtained  a  good  golden  color  ;  then  add  ten 
ounces  of  well-picked  Italian  rice  (a  heaped  cupful),  with  two  good-sized 
chopped  truffles  ;  stir  well  with  the  spatula  without  ceasing  for  one  and 
a  half  minutes,  then  add  one  quart  of  boiling  and  strained  white  broth  (No. 
99),  lightly  stir  once  only,  and  cook  for  fourteen  minutes.     Add   six  fine 
chopped  mushrooms,  and  little  by  little,  at  intervals,  another  quart  of 
boiling  wh'ite  broth— stirring  almost  constantly  with  the  wooden  spatula 
while  cooking,  very  rapidly,  for  ten  minutes  more.     Season  with  a  heavy 
half-teaspoonful  of  salt,  a  light  saltspoonful  of  white  pepper,  adding  one 
and  a  half  ounces  of  grated  Swiss  cheese,  and  a  heaped   teaspoonful  of 
Spanish  branch  saffron,  diluted  in  two  tablespoonfuls  of  hot  white  broth, 
and  strained.     Cook  for  three  or  four  minutes  longer,  stirring  continually 
meanwhile  ;  then  pour  it  into  a  hot  soup-tureen,  and  send  to  the  table 
with  a  little  grated  Swiss  cheese,  separate.     A  little  beef-marrow  can  be 
added  to  advantage,  by  making  a  small  cavity  in  the  centre,  while   yet 
in  the  pan,  one  minute  before   the  time   to  serve,  and  plunging  into  it  one 
tablespoonful  of  marrow. 

1018.  Oyster-plant  Saute  au  Beurre.—  Scrape  nicely  a  large  bunch  of 
fine  oyster-plant;  plunge  it  into  cold  water  containing  two  tablespoonfuls 
of  vinegar,  so  as  to  prevent  it  from  turning  black.   Take  it  from  the  water, 
drain,  and  cut  it  into  two-inch-long  pieces.      Place  them  in  a  saucepan, 
with  two  tablespoonfuls  of  vinegar  and  two  tablespoonfuls  of  flour;  mix 
well;  cover  with  plenty  of  cold  water  and  a  handful  of  salt;  put  the  lid 


308  THE    TABLE. 


on,  and  let  them  boil  slowly  for  forty  minutes.  Then  drain,  and  return 
them  to  a  sautoire,  with  an  ounce  and  a  half  of  the  best  butter  procurable; 
season  with  half  a  pinch  of  pepper,  the  juice  of  half  a  lemon,  and  a  tea- 
spoonful  of  chopped  parsley.  Heat  well  for  five  minutes,  tossing  occa- 
sionally; then  place  them  in  a  hot,  deep  dish,  and  serve. 

1019.  Oyster-plant  a  la  Poulette.— Scrape   nicely  a  good-sized  bunch 
of  fine,  fresh  oyster-plant;  plunge  it  at  once   into  acidulated  water,  and 
when  well  washed,  drain,  and  cut  it  into  two-inch  pieces.     Place  them  in 
a  saucepan,  and  boil  them  in  plenty  of  water,  adding  two  pinches  of  salt, 
two   tablespoonfuls  of  vinegar,  and   the  same   quantity  of  diluted  flour. 
After  forty  minutes,  or  as  soon  as  they  bend  to  the  finger,  they  are  done. 
Lift  them  out,  drain  them  well,  and  serve  with  a  pint  of  hot  poulette  sauce 
(No.  598)  poured  over  them. 

1020.  Oyster-plant  Saute  a  la  Creme.— To  be  cooked  the  same  as 
for  No.  1019;  but  after  draining  them,  place  them  in  a  sautoire  with  a  gill 
of  bechamel  sauce  (No.  154)  and  a  gill  of  sweet  cream.     Season  with  half 
a  pinch  of  salt,  a  quarter  of  a  pinch  of  pepper,  and  the  third  of  a  pinch  of 
nutmeg.     Let  all  heat  well  together  for  five  minutes,  stirring  lightly  with 
a  wooden  spoon,  and  serve  in  a  hot,  deep  dish. 

1021.  Fried  Oyster-plant. — Cook  a  good  bunch  of  oyster-plant  as  for 
No.  1019,  and,  when  done,  put   it  in  a  dish,  and  season  with   half  a  pinch 
each  of  salt  and  pepper,  and  a  tablespoonful  of  vinegar.     Dip  it  well  in  a 
good  fritter  batter  (No.  1190),  and   fry  it  in  very  hot  fat  for  five  minutes, 
separating  the  pieces  with  a  spoon.     Lift  them  up  with  a  skimmer,  drain 
on  a  cloth,  sprinkle  a  very  little  salt  over  them,  and  serve  on  a  folded 
napkin,  decorating  with  a  little  fried  parsley. 

1022.  Succotash. — Place  six  medium-sized,  freshly  cooked,  and  scraped 
ears  of  green  corn  (a  can  of  canned  corn  will  answer  the  purpose)  in  a  sauce- 
pan, with  half  a  pint  of  boiled  Lima  beans,  adding  a  good-sized  piece  of  butter 
weighing  about  an  ounce,  a  pinch  of  salt,  half  a  pinch  of  pepper,  the  third 
of  a  pinch  of  grated  nutmeg,  and  half  a  pint  of  milk.     Heat  it  well  for  five 
minutes,   add  two  tablespoonfuls  of  good,  hot  bechamel  (No.  154);  stir 
thoroughly,  and  serve. 

1023.  Stuffed    Tomatoes. — Wash    and    dry   well   six  fine,   sound   red 
tomatoes.     Cut  the  top  of  each  up,  without  detaching,  so  that  it  will  serve 
as  a  cover.     Scoop    out   the   inside   of  each  with  a  vegetable-scoop;  and 
place  on  a  plate  for  further  action.     Season  the  inside  of  the  six  emptied 
tomatoes  with  one  pinch  of  salt  and  half  a  pinch  of  pepper,  equally  divided. 
Chop  very  fine  one  medium-sized,  sound,  peeled  onion;  place  it  in  a  sauce- 
pan with  half  an  ounce  of  butter;  and  cook   for  three   minutes   on  a  brisk 
fire,  being  careful  not  to  let  get  brown.     Add  six  chopped  mushrooms  and 
one  ounce  of  sausage-meat.   Season  with  one  pinch  of  salt  and  half  a  pinch 
of  pepper;  cook  for  three  minutes,  stirring  once  in  a  while.     Add  now  the 
tomatoes  which  were  scooped  out,  with  half  a  cupful  of  fresh  bread-crumbs 
and  a  teaspoonful  of  fresh  chopped  parsley.     Mix  well  together,  and  cook 
for  two  minutes  longer,  or  until  it  comes  to  a  boil;  then  place  in  a  bowl  to 
cool.     Stuff  the  emptied  tomatoes  with  the  above  preparation,  close  down 


VEGETABLES.  309 


the  covers,  gently  lay  them  on  a  tin  plate  (dish),  cover  them  with  a  but- 
tered paper,  and  cook  in  a  moderate  oven  for  eighteen  minutes,  and  serve. 

Stuffed  tomatoes  are  served  as  a  garnishing  in  various  ways. 

For  egg-plants,  the  same  stuffing  is  used,  but  instead  of  tomatoes,  use 
the  scooped  out  egg-plant. 

Green  peppers  the  same,  using  half  a  very  finely  chopped-up  green 
pepper  in  place  of  the  tomatoes. 

1024.  Stufted  Tomatoes  a  la  Heine. — Prepare  six  tomatoes  exactly  the 
same  as   in  No.    1023,  substituting  chicken  forcemeat   (No.    226)   for  the 
sausage  meat,  and  pouring  a  gill  of  hot  Madeira  sauce  (No.  185)  on  a  hot 
dish,  and  dressing  the  tomatoes  over. 

1025.  Broiled    Tomatoes. —  Take    six  good -sized,    firm,    red,    fresh 
tomatoes;  pare  the  underparts  in  case  anything  adheres,  wipe  them  nicely, 
and  slit  them  in  halves.     Lay  them  on  a  dish;  season  with  a  good   pinch 
of  salt,  half  a  pinch  of  pepper,  and  a  tablespoonful  of  sweet   oil;  mix  well 
together;  keep  the   tomatoes  in  as  good  shape  as  when  cut,  then  arrange 
them  in  a  double  broiler.      Put  them  on  a  moderate  fire,  and  cook  for  eight 
minutes  on  each  side.      Place  in  a  hot  dish;  spread  a  gill  of  maitre  d'hotel 
butter  (No.  145)  over  them,  and  serve. 

1026.  Tomatoes  a  la  Bock. — Wipe    neatly  and  peel  eight  fine,  sound, 
fresh  tomatoes;  cut  each  one  into  six  equal-sized    pieces,  and   place  them 
in  a  saucepan  with  two  ounces  of   fresh  butter,  seasoning  with  a  pinch  of 
salt,  half  a  pinch  of  pepper,  and  the   third  of  a  pinch  of  nutmeg.     Cover 
the  pan,  and  place  it  on  the  hot    stove  to  cook  for  fifteen   minutes.     Take 
from  off  the  fire,  pour   the  tomatoes  intS  a  deep,  hot  vegetable-dish,  and 
send  them  to  the  table  very  hot. 

1027.  Stewed  Tomatoes. — Plunge  six  good-sized,  fresh,  sound  tomatoes 
into  boiling  water  for  half  a  minute;  drain,  nicely  peel  them,  cut  each  one 
into  six  pieces;  put  them  into  a  saucepan  with  an  ounce  and  a  half  of  good 
butter,  season  with  half  a  pinch  each  of  salt  and  pepper,  and  the  third  of 
a  pinch  of  nutmeg.     Cook  slowly  for  twenty  minutes,  and  add  a  very  little 
powdered  sugar  (half  a  teaspoonful  will   be    sufficient).     Stir  well,  and 
cook  for  two  minutes  longer;  then  place  in  a  hot,  deep  dish,  and  serve. 

1028.  Roasted  Tomatoes. — Plunge  in  boiling  water  for   half  a  minute 
six  good-sized  red,  sound  tomatoes;  drain,  and  peel  them  neatly,  then  cut 
away  the  tops  without  detaching  them  entirely,  and  remove  the  seeds  with 
a  teaspoon.     Divide  an  ounce  of  good  butter  into  six  equal  parts,  and  put 
a  piece  into  each  tomato,  seasoning  with  a  light   saltspoonful  of  salt,  and 
half  the  quantity  of  pepper.     Close  the   tops,  and  lay  them  in  a  buttered 
baking-dish,  moistening  each  tomato  with  a  very    little    sweet   oil.      Put 
them  in  a  hot   oven,  and  bake  for  twelve  minutes.      Remove,  and  with  a 
cake-turner  dress  them  on  a  hot  dish,  and  serve. 

1029.  Tomatoes  a  la  Marseillaise.— Take   six  good-sized,   firm,   red 
tomatoes  ;  wipe,  and  cut  them  in  halves  through  the  sides.     Place  half  a 
gill  of  sweet  oil   in  a  frying-pan  ;  let  it  heat  well ;  lay  in  it  the  tomatoes 
on  the  sides  which  were  cut,  and   cook  briskly  for   one   minute.     Butter 
well  a  tin  baking-dish,  and  lay  the  tomatoes  in  this  on  the  uncooked  side, 


3IO  THE    TABLE. 


and  season  with  half  a  pinch  each  of  salt  and  pepper.  Make  a  stuffing 
with  one  shallot,  finely  chopped,  two  cloves  of  crushed  garlic,  two  hard- 
boiled  egg  yolks,  a  teaspoonful  of  chopped  chives,  the  same  of  parsley, 
two  medium-sized,  finely  chopped  anchovies,  and  an  ounce  of  butter.  Mix 
well  together  in  a  bowl,  and  cover  the  tops  of  the  tomatoes  with  the  stuff- 
ing, dividing  it  equally.  Sprinkle  a  little  fresh  bread-crumbs  over  them  ; 
drip  three  or  four  drops  of  clarified  butter  over  each  tomato  ;  then  place 
them  in  a  very  hot  oven  for  eight  minutes.  Place  them  neatly  on  a  hot 
dish,  and  serve. 

1030.  Okras,    Plain  Boiled.— Take   twenty-four  medium-sized,  sound 
okras,  and   wash  them  well  in  cold   water.      Drain  thoroughly,  and  pare 
both  ends.      Have  a  saucepan  containing  salted  boiling  water,   into  which 
plunge   the  okras,  and'  let]  them  cook  for  fifteen  minutes.     Lift  them  out 
with  a  skimmer,  and  lay  them  on  a  cloth  to  drain.      Use  the  boiled  okras 
for  sauteing,  salad,  or  any  other  purpose  desired. 

1031.  Okras,  Sautes  a  la  Creole. — Prepare   twenty-four  okras  as  for 
No.  1030.      Place  in  a  sautoire   one  ounce   of  good  butter,  one  medium- 
sized  minced  onion,  and  a  medium-sized,  minced  green  pepper.      Place  on 
the  stove  for  six  minutes,  until  it   is  of  a  golden  color,  and  add  two  raw, 
peeled  tomatoes  cut  into  pieces,  three  tablespoonfuls  of  Espagnole  (No. 
151),  a  pinch  of  salt,  the  third  of  a  pinch  of  pepper,  and  one  crushed  clove 
of  garlic.     Add  the  okras,  put  the   lid  on,  and  cook  slowly  for  fifteen  min- 
utes.     Place  in  a  hot,  deep  dish,   sprinkle    over  them  a  teaspoonful   of 
chopped  parsley,  and  serve. 

1032.  Macedoine  of  Vegetables. — Cut  a  small,  raw  carrot  with  a  vege- 
table-scoop ;  put  it  into  salted  boiling  water,  and  cook  for  fifteen  minutes; 
repeat  with  a  small,  raw  turnip,  cooking  each  separately  ;  drain,  and  place 
them  in  a  saucepan  with  half  a  gill  of  cooked  peas,  the  same  quantity  of 
cooked  half-inch  lengths    of  string  beans,  two  tablespoonfuls  of  cooked 
flageolets,  and  a  small  piece  of  cauliflower,  if  at  hand.     Moisten  with  half 
a  pint  of  hot  bechamel  (No.  154),  and  season  with  half  a  pinch  each  of 
salt  and  pepper,  and  the  third  of  a  pinch  of  nutmeg.     Let  it  simmer  well 
for  ten  minutes,  and  use  when  required. 

1033.  Jardiniere  of  Vegetables. -Prepare  exactly  as  in  No.  1032,  sub- 
stituting half  a  pint  of  hot  Madeira  sauce  (No.  185)  for  the  bechamel. 

1034.  Boiled  Hominy. — Wash  a  quart  of  very  white  hominy  in  fresh 
water  ;  drain,  put  in  a  saucepan  with  a  quart  of  cold   water,  and  place  it 
on  the  fire,  adding  a  pinch  of   salt.      Boil  for  thirty  minutes,  stirring   it 
well,  and  serve. 

1035.  Fried  Hominy. — After  preparing  the  hominy  as  for   No.  1034, 
put  it  to  cool,  and  cut  it  into  six  slices.     Dip  each  slice  in  beaten  egg, 
roll  them  in  fresh  bread-crumbs,  and  fry   in  very  hot  fat  until  of  a  good 
golden  color,  for  four  minutes.     Serve    on  a  folded   napkin,  or  use  for 
garnishing  when  required. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


SALADS.  3  I  I 


SALADS. 


1036.  Salad  a  1'Italienne. — Pare  well  a  good-sized  carrot  and  a  good- 
sized  turnip  ;  cut  them  with  a  vegetable-scoop,  and  cook  them  in  separate 
salted  waters  ;  the  carrot  fifteen  minutes,  and   the   turnip  ten.     Drain,  let 
cool,  then  place  them  in  a  salad-bowl,  dome-shaped.      Cut  two  good-sized 
truffles  into  julienne-shaped    pieces  ;  keep  them    apart,  and   cut    up  six 
mushrooms  the  same  way,  also  the   breast  of    a  cooked,  medium-sized 
chicken,  cut  likewise.     Cover  the  vegetables  with  a  cluster  of  the  truffles, 
the  same  of  the  mushrooms,  and   repeat  with  the   chicken,  keeping  each 
article  separate  ;  form  a  small  cavity  in  the  centre  of  the  dome,  pour  into 
it  a  teaspoonful  of  anchovy  sauce,  a  tablespoonful   of  vinegar,  one  table- 
spoonful  of  sweet  oil,  a  pinch  of  salt,  and  half  a  pinch  of  pepper.      Cover 
the  cavity  with  a  piece  of  cooked  cauliflower,  or  Brussels-sprouts,  or   in 
default  of  both,  cooked  asparagus -tops    will  answer  the  purpose  ;  send  to 
the  table,  and  mix  well  before  serving  it  to  the  guests. 

1037.  Anchovy  Salad. — Have  eighteen  bottled  anchovies  (or  the  same 
quantity  of  Norwegian  anchovies  if  possible),  soak  them  in  cold  water  for 
two  hours,  so  they  are  thoroughly   unsalted,  then  drain   them   in  a  cloth, 
and  remove  the  bones.     Clean  and  pare  a  small  head  of  lettuce,  cut  it  into 
small  pieces,  and  put  it  in  a  salad-bowl,  covering  it  with  two  tablespoon- 
fuls  of  Tartare  sauce  (No.   207).     Decorate  with  the  anchovies,  two  hard- 
boiled  eggs  cut  in  quarters,  twelve  capers,  six  stoned  olives,  and  a  small, 
cooked,  sliced  beet-root  ;  season  with  half  a  pinch  of   pepper   and  one 
tablespoonful  of  vinegar.     When  ready  to  serve  mix  well  together. 

1038.  Barbe  de  Capucine. — Take  two  bunches   of  clear,  white,  fresh 
barbe  de  capucine  ;  clean,  and  wipe  them  carefully  and  thoroughly,  but 
do  not  wash  the  salad,  as  it  loses  its  taste,  and  renders  it  too  soft  to  use  ; 
cut   it   into  three   shreds,   and   place   it   in  a  salad-bowl.     Mix  well,  in  a 
wooden  salad-spoon,  two   spoonfuls  of  vinegar,  half  a  pinch  of  salt,  and 
the  third  of  a  pinch  of  pepper,  and  pour  it  over  the  salad,  then  add  one 
spoonful  of  oil,  mix  well,  and  serve  immediately. 

1039.  Beef  Salad.— Take   one  pound  of  lean,  boiled,   cold  beef,  the 
rump-part  in  preference  ;  suppress  all  the  fat,  then  cut  it  into  pieces  an 
inch  and  a  half  in  length,  as  thinly  as  possible.      Place  the  pieces  in.  a  bowl, 
season  with  a  pinch  of  salt,  half  a  pinch  of  pepper,  and  two  medium-sized, 
cooked,  and  sliced  potatoes,  also  a  pinch  of  parsley,  two  tablespoonfuls  of 
vinegar,  and  the  same   of  sweet  oil.     Mix  all  well   together,  then  arrange 
in  a  serving  salad-bowl ;  decorate  with  six  medium-sized  pickles  or  beets, 
and  serve. 

1040.  Cauliflower  Salad. — Take  a  medium-sized  head  of  cooked  cauli- 


312  THE    TABLE. 


flower  ;  pare  off  the  root,  and  detach  it  into  equal-sized  flowerets  ;  place 
these  in  a  salad-bowl,  seasoning  with  a  pinch  of  salt,  half  a  pinch  of  pep- 
per, and  sprinkle  over  a  pinch  of  chopped  parsley  ;  add  three  tablespoon- 
fuls  of  vinegar,  two  of  good  oil,  and  mix  all  well  together  with  a  wooden 
spoon,  then  serve. 

1041.  Celery  Salad. — If- the  heads  of  celery  be   large  and  white,  use 
two;  if  they  should  be  small,  use  three.      Pare   off   the   green  stalks,  trim 
the  roots  nicely,  and  cut  it   into  short  shreds  ;  wash   thoroughly  in  cold 
water,  lift  it  up  with  the  hands,  and  drain  in  a  cloth.     When  well  drained, 
place  the  celery  in  a  salad-bowl,  and  season  with  a  pinch  of  salt,  half  a 
pinch  of  pepper,  and   one  and  a  half  wooden   salad-spoonfuls  of  vinegar, 
also  the  same  quantity  of  oil.     Mix  well,  and  serve. 

1042.  Celery  Salad,  Mayonnaise  Dressing-. — Prepare  the  celery  exactly 
the  same  as  for  No.  1041  ;  and  when  in  the  salad-bowl,  season  with  half  a 
pinch  of  salt,  half  a  pinch  of  pepper,  and  three  tablespoonfuls  of  mayon- 
naise dressing  (No.  206).     Mix  well  just  before  serving. 

1043.  Chapon,  for  Chicory  and  Escarole  Salad. — Cut  a  thin  crust,  off 
a  French  loaf  of  bread,  two  inches  long  by  one  inch  square,  sprinkle  over 
it  a  very  little  salt,  then  take  a  good-sized  clove   of  sound  garlic  ;  rub  it 
over  both  sides  of  the  bread-crust,  reject  the   peel  which  adheres,  and  lay 
the  crust  at  the   bottom  of  the  salad-bowl  ;  place  the  salad  over,  and   mix 
thoroughly  together,  serving  immediately. 

1044.  Chicken   Salad. — Take  a  young,   tender  chicken  of  two  and  a 
half  pounds  ;  boil  it  in  the  soup-stock  for  one   hour,  or  should  it  be  a 
fowl,  it  will  take  from  half  to  three-quarters   of  an  hour  longer  ;  when 
cooked,  let  it  get  thoroughly  cold.      Bone  the  chicken,  cut  it  up  into  small 
pieces,  and  put  them  into  a  deep  dish  ;  season  with  a  pinch  of  salt,  half  a 
pinch  of  pepper,  one  tablespoonful   of  vinegar,  and  six  leaves  of  chopped 
lettuce,  or  a  few  leaves  of  the  white  of  celery  in  preference,  cut  up.     Mix 
well,  place  it  in  a  salad-bowl,  and  cover  with  half  a  cupful  of  mayonnaise 
dressing   (No.  206);    decorate  the  top  with  a  chopped,    hard-boiled   egg, 
a  tablespoonful   of  capers,  twelve  stoned  olives,  quarters  of  two  hard- 
boiled  eggs,  and   six  small,  white   lettuce   leaves   around   the  dish,  then 
serve. 

1045.  Chicory  Salad,  Plain. — Procure   two   medium-sized   heads    of 
white,  fine,  fresh  chicory  ;  pare   off  the   green  leaves,  and  cut  away  the 
root.     Wash  thoroughly,  drain  well  in  a  salad-shaker  or  a  linen  napkin, 
then  place   it  in  a  salad-bowl  ;  season  with  half  a  pinch  of  salt  and  the 
third  of  a  pinch  of  pepper,  diluted  in  a  salad-spoonful   of  vinegar,  and  add 
one  and  a  half  salad-spoonfuls  of  sweet  oil.    Mix  thoroughly  together,  and 
send  to  the  table. 

1046.  Chicory  Salad  ail  Chapon.— Prepare  the  salad  exactly  the  same 
as  for  the  above  (No.    1045),  only  adding  a  chapon  (No.  1043). 

1047.  Crab  Salad. — Take  twelve  hard-shelled,  live  crabs;  boil  them  in 
salted  water,  with  half  a  cupful  of  vinegar,  for  twenty  minutes;  then  drain 
and  shell  them.      Pare  off  the  gills;  put  a  finger  in  the  centre,  to  prevent 
the  sand  getting  in  the  cavity;  wash  thoroughly  and  quickly  under  the 


SALADS.  313 


faucet,  then  pick  the  meat  from  the  shell;  put  it  in  a  salad-bowl  and  pro- 
ceed the  same  as  for  the  salmon  salad  (No.    1066). 

1048.  Dandelion  Salad,  Plain. — Procure  a  quart  of  very  fresh,  white 
dandelion;  pare  the  roots  and  stale  leaves,  if  any;  then  wash  thoroughly 
in  two  different  waters;  drain  nicely  on  a  cloth,  and  place  in  a  salad-bowl. 
Dilute  a  pinch  of  salt  and  half  a  pinch  of  pepper  in  a  salad-spoonful  of  vin- 
egar, adding  one  and  a  half  spoonfuls  of  sweet  oil;  mix  thoroughly  to- 
gether, and  serve. 

1049.  Dandelion  Salad,  with   Eggs. — Proceed  the  same  as    for   the 
above  (No.  1048),  only  adding,  when  serving,  two  hard-boiled  eggs  cut 
in  quarters. 

1050.  Dandelion  and  Beet-root  Salad. — Take  half  the  quantity  of  dan- 
delion salad  as  for  the  plain  (No.  1048);  put  it  in  a  salad-bowl,  adding  two 
medium-sized,  cooked  beet-roots  (No.  919);  cut  into  thin  slices,  and  sea- 
son it  exactly  the  same  as  for  No.  1049. 

1051.  Dandelion  a  la  Contoise. — Pare  and  clean  a  quart  of  fine  white 
dandelion;  wash  well  in  two  different  waters;  then  drain  in  a  cloth,  and 
place  it  in  a  salad-bowl.     Season  with  a   third  of  a  pinch  of  salt  and  half 
a  pinch  of  pepper;  cut  two   ounces  of  bacon   in  dice-shaped   pieces,  put 
them  in  a  frying-pan,   place   it   on  the  stove,  and  let  them  get  a  good 
golden  color,  for  about  five  minutes;  put  them  into  the  salad;  then  place 
two  tablespoonfuls  of  vinegar  in  the  pan,  and  let  it  heat  for  half  a  minute; 
pour  it  over  all,  mix  well  together  and  serve. 

1052.  Doucette  Salad,  Plain.— Take  a  quart  of  very  fresh  doucette, 
pare  off  the  outer  stale  leaves,  if  any;  also   the  roots,  and  wash  well  in 
two  waters;  drain  in  a  napkin,  and  then  place  it  in  a  serving  salad-bowl. 
Season  with  one   pinch  of  salt,  and  a  half  pinch  of  pepper  diluted  in  a 
wooden  salad-spoonful  of  vinegar;  also  with  one  and  a  half  spoonfuls  of 
sweet  oil.     Mix  well  together  when  ready  to  serve,  but  not  before. 

1053.  Doucette  Salad,  with  Beet-roots.— Use  a  pint  of  doucette  only, 
and  three  medium-sized  cooked  beet-roots,  cut  in  slices;  place  them  all  in 
a  salad-bowl,  and  season  the  same  as  for  the  above  (No.   1052). 

1054.  Doucette  Salad,  with  Hard-boiled  Eggs.— Proceed  the  same  as 
for  doucette  salad  (No.  1052),  only  when  ready  to  serve,  decorate  with  two 
hard-boiled  eggs  cut  into  quarters. 

1055*  Escarole  Salad. — Have  two  heads  of  fine,  white  escarole;  pare 
off  the  green  leaves  and  cores.  If  the  escarole  be  tolerably  clean,  wipe  it 
carefully  without  washing  it,  as  it  should  not  be  washed  unless  plenty  of 
earth  adheres  to  it.  Place  it  in  a  salad-bowl,  and  season  with  half  a  pinch 
of  salt  and  the  third  of  a  pinch  of  pepper,  mixed  in  a  wooden  salad- spoonful 
of  tarragon-vinegar,  adding  one  and  a  half  spoonfuls  of  oil.  Mix  well  just 
before  serving. 

1056.  Lamb-tongue  Salad. — Have  six  cooked,  pickled  lamb's  tongues; 
pare  them  neatly,  and  cut  them  into  very  thin  slices;  lay  them  in  a  dish, 
adding  two  cooked  and  sliced  potatoes,  a  pinch  of  salt,  half  a  pinch  of 
pepper,  two  tablespoonfuls  of  vinegar,  and  the  same  quantity  of  sweet 
oil.  Mix  the  whole  well  together,  then  dress  it  in  a  bowl,  sprinkle  a  little 


314  THE    TABLE. 


chopped  parsley  over,  and  decorate  with  a  few  small  lettuce-leaves.   Send 
to  the  table. 

1057.  Lettuce  Salad,  Plain. — Take  two  fine,  white  heads  of  lettuce; 
pare  off  the  outer  green  leaves  and  stems;  cut  the  leaves  in  two,  wash 
well  in  cold  water,  drain  thoroughly  in  a  wire  basket,  then  place  it  in  a 
salad-bowl,  with  the  hearts  on  top.     Mix  half  a  pinch  of   salt   and  the 
third  of  a  pinch  of  pepper  in  one  salad-spoonful  of  vinegar,  adding  one 
and  a  half  salad-spoonfuls  of  good  sweet  oil;  pour  this  seasoning  over  the 
lettuce,  mix  all  well  together,  and  send  to  the  table. 

Lettuce  salad  should  never  be  dressed  longer  than  five  minutes  before 
the  time  to  serve  it. 

1058.  Lettuce  Salad  with  Hard-boiled  Eg-g-s.— Dress  a  lettuce  salad 
the  same  as  for  the  above  (No.   1057),  and  just  before    serving  add  two 
hard-boiled  eggs  cut  in  quarters. 

1059.  Lettuce  Salad  With  Oeam.— Prepare  a  lettuce   salad   the  same 
as  for  No.  1057,  substituting  three  tablespoonfuls  of  sweet  cream  for  the 
oil. 

1000.  Lettuce  and  Tomato  Salad.— Take  a  white  head  of  lettuce,  pare 
off  the  outer  green  leaves  and  core,  wash,  drain  in  a  wire  basket,  then  cut 
the  leaves  in  two,  and  put  them  in  a  bowl.  Have  two  fine,  firm,  peeled 
red  tomatoes,  prepared  as  for  No.  1070,  cut  them  into  thin  slices,  and 
place  them  over  the  lettuce,  seasoning  as  follows:  Mix  a  pinch  of  salt 
and  half  a  pinch  of  pepper  in  a  wooden  salad-spoonful  of  vinegar;  add  a 
spoonful  and  a  half  of  oil,  mix  well,  and  serve. 

1061.  Lobster  Salad. — Take  three  pounds  of  boiled  lobster;  shell,  and 
cut  the  meat  into  small  pieces;  lay  them  in  a  deep  dish,  seasoning  with  a 
pinch  of  salt,  half  a  pinch  of  pepper,  and  a  tablespoonful  of  vinegar,  adding  a 
few  branches  of  the  white  of  celery,  likewise  cut  up.  Mix  well  together,  then 
transfer  it  to  a  salad-bowl,  and  pour  over  half  a  cupful  of  good  mayon- 
naise dressing  (No.  206),  decorate  with    two  hard-boiled  eggs  cut  into 
quarters,  six  leaves  of  lettuce,  twelve  stoned  olives,  a  tablespoonful  of 
capers,  and  a  little   of  the   lobster  coral,  hashed  well.     Decorate  nicely, 
according  to  taste,  and  serve. 

1062.  Lobster  Salad  a  la  Plummer.— Take  two  fine,  freshly  boiled, 
medium-sized  lobsters;  cut  them  in  two,  and  pick  out  all  the  meat  from 
the  shell,  carefully  abstracting  the  gall.     Cut   the  meat  into  small,  equal- 
sized,  square   pieces,  and   place   them   in  a  salad-bowl;  shell  three  hard- 
boiled  eggs,  lay   them   on  a  plate,  and   with  a  knife   chop  them  up  as 
thoroughly  as  hashed  potatoes;  then  add  this  to  the  lobster,  also  two  finely 
chopped   shallots,  two  teaspoonfuls  of   freshly   chopped  chives,  and   one 
and  a  half  teaspoonfuls  of   finely   chopped  parsley.     Take  half  a  head  of 
good  and  well-cleaned  lettuce,  chop  it  up  very  fine,  add  it  to  the  lobster; 
then  season  with  a  pinch  and  a  half  of  salt,  a  light  pinch  of  fresh  and  finely 
crushed  white  pepper — two  tablespoonfuls  of  vinegar,  two  tablespoonfuls 
of  good  sweet  oil,  and  three  tablespoonfuls  of  mayonnaise  sauce  (No.  206). 
Gently  but  thoroughly  mix  the  whole  together,  then  wipe  well  the  edges 
of  the  salad-bowl  with  a  napkin,  and  send  this  delicious  salad  to  the  table. 


SALADS.  3  I  5 


1068.  Salad  MacecMne. — Have  a  medium-sized  carrot  and  turnip; 
peel,  and  wash  them  well,  then  cut  them  with  a  vegetable-scoop;  put  them 
into  separate  boiling  salted  waters,  and  cook  the  carrot  fifteen  minutes, 
and  the  turnip  ten.  Drain,  and  let  thoroughly  cool;  place  them  in  a 
salad-bowl  with  three  tablespoonfuls  of  cooked  peas,  the  same  quantity  of 
string  beans  cut  into  small  pieces,  a  pinch  of  salt,  half  a  pinch  of  pepper, 
two  tablespoonfuls  of  sweet  oil,  and  one  and  a  half  tablespoonfuls  of  vine- 
gar. Mix  all  thoroughly  together.  If  there  be  any  cooked  cauliflower 
on  hand,  use  it  for  decorating  the  bowl,  or  a  few  asparagus-tops  or 
Brussels-sprouts  will  answer.  Send  to  the  table  at  once. 

1064.  Romaine  Salad. — Take  two  good-sized  hearts  of  fine  romaine; 
remove  the  outer  greens;  wipe,  washing  it  carefully.     Drain,  then  place 
it  in  a  salad-bowl,  sprinkling  over  a  teaspoonful  of  chopped  chives,  half  a 
teaspoonful  of  chopped  chervil,  the  same  of  tarragon,  and  season  with  one 
pinch  of  salt,  and  half  a  pinch  of  pepper,  diluted  in  a  wooden  salad-spoon- 
ful of  vinegar,  and  one  and  a  half  spoonfuls  of  sweet  oil.     Mix  thoroughly 
together,  and  serve  immediately. 

1065.  Russian  Salad. — Cut  up  separately,  in  small  dice-shaped  pieces, 
one  ounce  of  cooked  roast  beef,  same  of  cooked  ham,  same  of  cooked  beef- 
tongue,  same  of  cooked  chicken,  same  of  lean  leg  of  cooked  mutton,  and 
two  truffles  cut  into  very  small  dice-shaped  pieces.     Put  them  in  a  salad- 
bowl,  separating   each  kind  by  six  boned  anchovies;  then   pour  a  table- 
spoonful  of  Tartare  sauce  (No.  207)  in  the  centre,  covering  the  sauce  with 
two  chopped  leaves  of  lettuce.     Send  it  as  it  is  to  the  table;  for  it  should 
be  mixed  together  just  before  serving  only. 

1066.  Salmon  Salad. — Procure  a  piece  of  good  salmon,  plunge  it  into 
cold,  salted  water;  add  half  a  cupful  of  vinegar,  one   sliced  carrot,  one 
sliced  onion,  a  bouquet  (No.  254),  and  let  cook  for  thirty  minutes;  drain, 
put  aside  to  cool;  then  pare  off  the  skin,  and  bone  the  salmon  completely. 
When  done,  tear  or  break  it  into  small  pieces.     Place  these  in  a  bowl, 
seasoning  with  a  pinch  of  salt,  a  pinch  of  pepper,  three  tablespoonfuls  of 
vinegar,  two  tablespoonfuls  of  sweet  oil,  and  a  pinch  of  chopped  parsley. 
Mix  all  well  together;  then  decorate  the  salad-bowl  with  six  small  lettuce- 
leaves,  six  stoned  olives,  twelve  capers,  and  two  hard-boiled  eggs  cut  in 
quarters.     Send  to  the  table. 

1067.  Shrimp  Salad. — Have  a  quart,  or  two  pint  boxes,  of  boiled  and 
skinned  shrimps,  and  proceed  the  same  as  for  lobster  salad  (No.  1061). 

1068.  String-bean  Salad. — Take  a  quart  of  cooked  string  beans,  and 
prepare  it  exactly  the  same  as  the  cauliflower  salad  (No.  1040). 

1069.  Suedoise  Salad.— Cut  two  ounces  of  cooked  beef-tongue  into 
small  pieces;  cut  two  cooked  potatoes  the  same;  also  half  a  peeled  apple, 
half  a  cooked  beet-root,  and  half  a  cooked  carrot.     Place  these  in  a  bowl, 
adding  the  fillets  of  a  boned  herring  cut  in  small  pieces,  and  season  with 
half  a  pinch  each  of  salt  and  pepper,  a  teaspoonful  of  diluted  mustard,  one 
tablespoonful  of  vinegar,  and  one  and  a  half  tablespoonfuls  of  oil.     Mix 
all  well   together,  then  transfer  to  a  serving  salad-bowl,  sprinkle  over  a 
pinch  of  chopped  parsley,  and  serve. 


316  THE    TABLE. 


1070.  Tomato  Salad,  French  Dressing.— Take  six  fine,  firm,  red  toma- 
toes; wipe  them  neatly,  and  plunge  them  into  boiling  water  for  one  min- 
ute; drain  in  a  cloth,  remove  the  skins,  pare  off  the  stem  side,  let  get  cool, 
and  then  cut  them  into  very  thin  slices;  or,  if  preferred,  into  quarters, 
keeping  them  in  a  bowl,  so  that  the  juice  be  not  wasted.     Season  with  a 
pinch  of  salt,  half  a  pinch  of   pepper,  a  wooden  salad-spoonful  of  vinegar, 
and  the  same  quantity  of  oil.     Mix  thoroughly  together,  and  serve  as  cold 
as  possible.     A  teaspoonful  of  chopped  chives  may  be  added,  if  desired, 
which  will  give  a  delicious  flavor. 

1071.  Tomato  Salad,  Mayonnaise  Dressing.— Prepare  six  tomatoes, 
the  same  as  for  the  above  (No.  1070),  and  when  sliced,  or  quartered,  in  the 
salad-bowl,  season  with  a  pinch  of  salt,  half  a  pinch  of  pepper,  and  two 
good   tablespoonfuls    of  mayonnaise  dressing  (No.  206);  mix  well,  and 
serve  very  cold. 

1072.  Watercress    Salad. — Procure  three    bunches    of    sound,  fresh 
watercress  ;  clean,  and  pare  off  the  stalks,  wash  well,  then  dry  in  a  cloth, 
place  it  in  a  salad-bowl,  seasoning  with  half  a  pinch  of  salt,  just  a  little 
pepper,  and  two  wooden  salad-spoonfuls  gf  vinegar  ;  mix  well,  and  serve. 
Watercress  salad  does  not  require  any  oil. 

1073.  Potato  Salad. — Peel  ten  medium-sized,  sound,  freshly  cooked 
potatoes  ;  cut  them  into  small  slices,  lay  them  in  a  salad-bowl,  and  add  a 
finely  chopped  onion  and  a  teaspoonful  of  chopped  parsley.     Season  with 
a  pinch  and  a  half  of  salt,  one  pinch  of  peppet,  half  a  gill  of  vinegar,  and 
three  tablespoonfuls  of  sweet  oil,  then  mix  thoroughly  and  gently  with  a 
spoon  and  fork,  without  breaking  the  potatoes.     Wipe  the  bowl  neatly 
with  a  napkin,  and  send  the  salad  to  the  table. 

1074.  Herring  Salad. — Take  three  medium-sized    smoked  herrings, 
lay  them  on  the  corner  of  the  stove  for  half  a  minute   on  each  side,  then 
tear  off  the  skin,  cut  off  the  heads,  and  split  them  in  two  ;  remove  the 
bones,  and  cut  them  up  into  small  square  pieces.     Place  them  in  a  salad- 
bowl  with  half  a  hashed    onion,   two  hard-boiled   eggs,  cut   in   pieces, 
a  cold  boiled  potato  cut  the  same,  and  a  teaspoonful  of  chopped  parsley. 
Season  with  half  a  pinch  of  salt,  one   pinch  of  pepper,  three   tablespoon- 
fuls of  vinegar,  and  two  of  oil.     Mix  well  together,  and  decorate   with  a 
small,  cooked  beet-root  cut  in  slices,  also  twelve  capers;  then  serve. 

1075.  Japanese  Salad. — Mince   three  medium-sized  truffles  very  fine, 
also   two  large,  cold,  boiled  potatoes  ;.put  the   whole   into  a  bowl,   and 
season  with  half  a  pinch  each  of  salt  and  pepper,  and  the  third  of  a  pinch 
of  nutmeg  ;  pour  half  a  glassful  of  champagne  over  all,  and  let  rest  for 
two  hours,  then  add  eighteen  whole  cooked  mussels  (No.    379),  a  tea- 
spoonful  of  chopped  chives,  and   the   same  quantity  of   chopped  parsley. 
Mix  all  well  together,  then  dress  the  salad  into  a  bowl,  decorating  it  with 
six  small,  white  lettuce-leaves  and  six  fillets  of  anchovies;  then  serve. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents  13  grains,  or  half  a  teaspoonful. 


DESSERTS. 


317 


DKSSKRTS: 

PASTRY,  JELLIES,  ICES,  PRESERVES,  ETC. 


1076.  Feuilletage,  or  Puff  Paste. — Have  ready  one  pound  of  flour,  one 
pound  of  fresh  butter,  one  pint  of  ice-water,  and  a  saltspoonful  of  salt. 
If  the  butter  be  salted  instead  of  fresh,  no  salt  is  necessary,  but  wash  the 
butter  well  before  using  it.     Put  the  flour  on  the  table,  make  a  hollow 
space  in  the  centre,  then  put  in  it  one  ounce  of  the  butter,  adding  the  pint 
of  ice-water  and  the  salt,  and  mix  the  whole  well  together,  incorporating 
it  gradually.     Put  it  aside  in  a  cool  place  for  five  minutes.     Have  ready 
the  remaining  fifteen  ounces  of  butter,  which  must  be  very  firm  ;  sprinkle 
the  space  of  a  square  foot  of  the  table  with  a  very  little  flour,  place  the 
dough  on  it,  then  lengthen  and  widen  with  a  wooden  roller  to  the  thick- 
ness of  half  an  inch,  and  lay  the  fifteen  ounces  of  butter  in  one  lump  in 
the  centre.     Fold  over  the  four  edges  so  as  to  enclose  it,  then  flatten 
again  lightly  with  the  roller  until  it  forms  a  piece  two  inches  thick,  and 
then  put  it  away  to  cool  for  ten  minutes.     Roll  it  again  lengthwise,  fold 
it  in  four,  and  let  it  rest  for  another  five  minutes  ;  then  repeat  the  same 
twice  more,  rolling  it  each  time  in  a  contrary  direction.     After  five  min- 
utes it  will  be  ready  for  use.     This  feuilletage,  or  puff  paste,  if  put  away 
carefully  in  a  cool  place,  will  keep  for  three  days,  and  can  be  used  for  the 
following  purposes  :  vol-au-vents  of  chickens,  oysters,   clams,  shrimps, 
lobsters,  codfish,  crabs,  and  crawfish;  also  for  making  chicken  patties, 
bouchees  a  la  reine,  all  kinds  of  tarts,  allumettes,  mille-feuilles,  chaus- 
sons,  turnovers,  petits  pates  a  la  religieuse,  etc.,  etc. 

1077.  Paste  for  Pies. — Sift  on  a  table  one  pound  of  flour  ;  make  a 
hollow  space  in  the  centre,  pour  into  it  a  pint  of  cold  water,  two  ounces 
of  butter,  and  half  a  saltspoonful  of  salt;   then,  with  the  hand,  knead  the 
ingredients  well  together  for  two  minutes,  and  gradually  and  slowly  incor- 
porate the  flour  with  the  rest  for  four  minutes.  Lay  the  paste  on  a  dish,  and 
put  it  to  rest  in  a  cool  place  for  three  minutes.     Have  ready  six  ounces  of 
well-washed  butter  in  one  lump,  as  for  feuilletage  (No.  1076);  return  the 
paste  to  the  table,  flatten  it  slightly,  then  put  the  lump  of  butter  in  the 
centre,  fold  over  the  edges,  so  as  to  enclose  the  butter,  then  roll  it  out 
lengthwise  with  the  pastry  roller,  and -refold  the  paste  into  three  folds. 
Let  it  rest  again  in  a  cool  place  for  three  minutes,  then  roll  it  again,  fold 
it  as  before,  and  set  it  in  the  ice-box  for  five  minutes  ;  the  paste  will  now 
be  ready  to  use,  and  by  keeping  it  in  the  ice-box  it  will  remain  in  good 
condition  for  three  days. 

1078.  Pate-a-Foucer,  Foundation  Paste.— Sift  one  pound  of  flour  on 


318  THE    TABLE. 


the  table,  make  a  hollow  in  the  centre,  and  pour  into  it  half  a  pound  of 
well-washed  butter,  a  saltspoonful  of  salt,  and  a  gill  of  cold  water.  Knead 
well  the  salt,  butter,  and  water,  using  the  hand,  for  two  minutes,  then 
incorporate  the  flour  gradually,  which  will  take  three  minutes  more,  and 
knead  sharply  with  the  hands.  Detach  it  from  the  table,  and  roll  it  into 
a  ball,  then  press  it  again  on  the  table  in  different  directions  for  two 
minutes  ;  remove  again  from  the  table.  Flour  the  table  slightly,  lay  the 
paste  over,  and  with  the  fingers  of  the  right  hand  press  down  the  paste  in 
the  centre,  and  with  the  left  bring  up  the  edges  all  around  to  the  centre, 
repeat  this  three  times,  and  when  finished  the  paste  must  have  its  original 
shape  ;  lay  it  on  a  dish,  cover  with  a  towel,  and  set  it  in  a  cool  place  to 
rest  for  twenty  minutes. 

1079.  How  to  Make  a  Pastry-bag,  for  General  Use.— Cut  a  piece  of 
white  duck-cloth  as  follows:  twenty-four  inches  wide  at  the  top,  twenty 
inches  deep,  and  three  inches  at  the  lower  end.  Fold,  and  sew  up  length- 
wise, so  as  to  make  a  perfect  cornet-bag.  Hem  the  top  and  the  bottom, 
and  the  pastry  bag  will  then  be  ready  for  use. 

The  accompanying  design  will  show  how  it  should  be  made. 


PASTRY-BAG. 


This  pastry-bag  is  essential  and  useful  for  kitchen  and  pastry  use,  being 
both  facile  and  economical,  but  care  must  be  taken  to  wash  it  thoroughly, 
and  immediately  after  using  it,  and  to  let  it  dry  perfectly,  otherwise  it 
will  soon  become  useless. 

1080.  How  to  Clean  and  Prepare  Sultana  Currants  and  Raisins  for 
Pastry. — To  avoid  the  trouble  of  preparing  them  each  time  they  are 
needed,  it  were  better  to  clean  many  at  a  time,  for  they  will  keep  in 
perfect  condition  for  five  or  six  months,  if  put  away  in  a  well-closed  tin 
box.  Procure  ten  pounds  of  currants  or  Sultana  raisins,  lay  them  on  a 
table,  and  should  they  be  damp,  dredge  a  little  flour  over  to  prevent  them 
adhering  to  the  hands.  Rub  them  thoroughly,  then  take  a  wire  sieve, 
No.  3  (or  as  fine  a  one  as  will  prevent  them  passing  through),  place  the 


DESSER  TS. 


319 


currants  on  it,  and  shake  them  well  for  two  or  three  minutes,  so  that  they 
be  perfectly  free  from  flour  and  stalks.  Lay  the  sieve  containing  the 
currants  in  a  large  dish-pan,  filling  it  to  the  level  of  the  sieve  with  hot 
water,  then,  with  a  skimmer,  stir  them,  so  that  they  get  washed  thoroughly 
for  at  least  five  minutes.  Lift  up  the  sieve,  and  let  them  drain  in  the 
same  for  three  minutes.  Cover  an  iron  oven-pan  with  a-  sheet  of  brown 
paper,  pour  the  currants  on  it,  spreading  them  out  evenly,  and  set  it  in  a 
very  slow  oven  for  ten  minutes;  remove,  and  lay  them  aside  in  the  warm- 
est spot  on  the  kitchen  shelf,  and  leave  them  to  dry  thoroughly  for  at  least 
two  days.  If  in  the  country,  the  pan  can  be  left  out  in  the  sun  during  the 
day.  When  dry,  lay  them  on  the  table,  and  should  any  more  foreign 
matter  be  found. among  them,  pick  it  out  carefully  with  the  fingers,  and 
examine  them  well  to  see  whether  they  be  free  of  stones,  stalks,  stems, 
sand,  &c.  When  finished,  put  them  away  in  a  closed  tin  box,  and  they 
will  then  be  ready  for  use. 

1081.  How  to  Clean  Malaga  Raisins. — Have  as    many  Malaga  raisins 
as  deemed  necessary,  but  it  were  better  to  purchase  five  pounds  at  a 
time.     Lay  the  raisins  on  a  table,  have  a  bowl  of  cold  water  on  the  right 
hand,  and  the  raisins  in  front;  pick  off  the   dry  stalks   adhering  to  them, 
then,  either  using  a  small  knife  or  the  fingers,  pick  out  the  seeds,  taking 
care  to  wet  the  fingers  in  the  bowl  of  water,  so  as  to  prevent  them    stick- 
ing while  seeding  them.     Close  up  again,  giving  them  their  original  form; 
when  finished,  put  them  in  a  tin  can,   cover  well,  and   place  in  a  moderate 
temperature  for  use  when  required.     Raisins  prepared  in  this  way  will 
surely  keep  six  months. 

1082.  Mince  Pie. — Put  into  a  vessel  two  ounces  of  currants,  prepared 
as  for  No.  1080,  two  ounces  of  Sultana,  and  three  ounces  of  Malaga  raisins, 
as  for  No.  1081,  one  ounce  of  finely  chopped  citron,  two  ounces  of  well- 
chopped,  cold,  boiled  beef,  and   two   ounces   of  beef-suet,  also    chopped 
very   fine.      Mix  the  whole  well   together   for   five    minutes,    then   add 
one    ounce    of    powdered    sugar,    a   saltspoonful    of    salt,    one    drachm 
of    ground  allspice,  half    a   drachm    of    ground  cloves,    half     a    drachm 
of   ground    cinnamon,  and    mix    together    for    one  minute.      Peel,  core, 
and    chop  up  very  fine  three  large,  sound  apples,  add  them  to  the  prepa- 
ration, then  pour  in  half  a  gill  each  of  brandy  and  sherry  wine,  mixing 
again  for  three  minutes.     Take  half  a  pound  of  pie-paste  as  for  No.  1077, 
cut  out  a  piece  of  three  ounces,  roll  it  round-shaped,  ten  inches  in  diameter, 
and  lightly  butter  a  pie-plate  nine  and  a  half  inches  in  diameter,     Arrange 
the  paste  over,  and  pour  the  preparation  in  the  centre,  flattening  it  evenly, 
and  leaving  an  inch  space   clear  around  the  edge  of  the  plate ;  take  the 
remaining  five   ounces   of    paste,  roll   it    out  round-shaped,  the   same   as 
before,  fold  it  in  two,  and,  with  a  knife,  make  incisions  in  the  centre,  of  half 
an  inch  each.     Moisten  lightly  the  edge   of  the    plate  with  a  little  beaten 
egg,  then  cover  with  the  paste,  pressing  down  with   the  hand  all  around 
the  edge,  so  as  to  inclose  the  preparation  entirely,  then  moisten  the  surface 
slightly  with  the  beaten  egg.      Place  in  a  moderate  oven,  and  let  bake   for 
fifty  minutes;  remove   it  to  the  oven-door,  sprinkle   plenty  of  powdered 


320  THE    TABLE. 


sugar  over,  return  it  to  the  oven,  closing  the  door  for  two  minutes,  so 
that  the  sugar  melts  entirely,  then  slide  it  carefully  onto  a  dessert-dish, 
and  serve  either  hot  or  cold. 

1083.  Apple  Pie. — Peel,  core,  and  slice  four  medium-sized,  fine,  sound 
apples;  put  them  into  a  vessel,  and  add  three  ounces  of  powdered  sugar 
and  a  saltspoonful  of  ground  cinnamon.      Have  a  plate  covered  as  for  the 
above  (No  1082);  arrange  the  apples  on  top,  cover,  and  finish  exactly  the 
same  as  for  the  mince  pie.     Serve  cold. 

1084.  Pear  Pie. — Peel  and  slice  six  medium-sized,  fine,  sound,  pears; 
put  them  into  a  vessel  with  three  ounces  of  powdered  sugar;  put  this  over 
a  lined  plate,  and  proceed  exactly  the  same  as  for  mince  pie  (No.  1082). 

1085.  Rhubarb  Pie. — Pare  off  the  leaves,  and  peel  the  stalks  neatly 
from  two  bunches  of  fine  rhubarb,  cut  them  into  small  pieces  about  half 
an  inch  long,  and  put  them   in  a  vessel  with  three  ounces  of   powdered 
sugar;  mix  well;  lay  them  on  the  pie-plate,  cover,  and  bake  the   same  as 
for  mince  pie  (No.  1082). 

1086.  Lemon  Pie. — Take  one  and  a  half  pounds  of  apple  sauce  (No. 
1328),  put  it   in  a  vessel,  adding  one  ounce   of   powdered  sugar,  and   one 
ounce  of  corn-starch;  grate  in  the  peel  of  a  medium-sized  lemon,  squeezing 
in  the  juice  of  two  others,  and  mix  the  whole  well  together  with  a  spatula 
for  three  minutes.      Pour  the  preparation  over  a  lined  plate,  as  for  mince 
pie  (No.  1082),  cover,  and  finish  exactly  the  same. 

1087.  Pineapple  Pie. — Procure  a  medium-sized,  fine,  sound,  pineapple; 
pare,  peel,  and  slice  it  into  fine  slices,  laying  them  in  a  vessel,  and  mixing 
in  three  ounces  of  powdered  sugar.      Have  a  pie-plate  lined  with  paste,  as 
for  mince  pie  (No.  1082),  spread  over  one  tablespoonful  of  apple  sauce 
(No.  1328);  arrange  the  pineapple  nicely  on  top,  then  take  three  ounces  of 
pie-paste,  roll  it  out  lengthwise,  two  feet  long,  and   fold  it  carefully  in 
two,  so  as  to  make  a  long  narrow  strip;  roll  it  slightly  again  until  about 
thirty  inches  long  by  one  wide,  paring  off  both  sides  evenly,  so  as  to  have 
it  exactly  the  one  inch  in  width.     Moisten  the  edge  of  the  pie-plate  with 
beaten  egg,  and  arrange  the  strip  around,  fastening  the  two  ends  together, 
one  over  the  other;  glaze  the  surface  of  the   strip  with  beaten  egg,  then 
place  the  pie  in  a  moderate  oven,  and  let  bake  for  fifty  minutes.      Remove 
to  the  door,  dredge  the  pie  well  with  powdered  sugar,  return  to  the  oven 
for  two  minutes  to  allow  the  sugar  to  melt,  then  spread  evenly  over  the 
top  two  ounces  of  apple  jelly  (No.  1327),  and  send  to  the  table. 

1088.  Pear  Pie?  Open. — Peel   and    slice    six    medium-sized   fine  and 
sound  pears;  place  them  in  a  vessel  with  three  ounces  of  powdered  sugar, 
mix  well,  and  proceed  exactly  the  same  as  for  pineapple  pie  (No.  1087). 

1089.  Huckleberry  Pie. — Put  in  a  vessel  one  pint  and  a  half  of  well- 
picked  and  cleaned  huckleberries,  add  two  ounces  of  powdered  sugar,  mix 
well,  and  proceed  the  same  as  for  pineapple  pie  (No.   1087). 

1090.  Fresh  Currant  Pie. — Put  in  a  vessel  a  pint  and  a  half  of  well- 
picked  and   cleaned   currants,  with  four  ounces   of  powdered   sugar,  and 
proceed  exactly  the  same  as  for  pineapple  pie  (No.  1087). 

1091.  Gooseberry  Pie. — To-be  prepared  the  same  as  the    above  (No. 


DESSEKTS. 


1090),  only  using  one  pint  and  a  half  of  gooseberries  instead  of  the 
currants. 

1092.  Peach  Pie. — Wipe  neatly  and  slice  eight  fine,  sound,  medium- 
sized  peaches;  put  them  in  a  vessel  with  three  ounces  of  powdered  sugar, 
and  proceed  exactly  the  same  as  for  pineapple  pie  (No.  1087). 

1098.  Green-gage  Pie. — Select  one  dozen  ripe,  sound,  green-gages;  cut 
them  in  two,  remove  the  stones,  and  put  them  in  a  vessel  with  three 
ounces  of  powdered  sugar.  Finish  the  same  as  for  pineapple  pie  (No. 
1087). 

1094.  Plum  Pie. — To  be  prepared  as  for  the  above  (No.  1093),  substi- 
tuting one  dozen  plums  for  the  green-gages. 

1095.  Strawberry  Pie.— Have   a   pie-plate   lined   as  for  'pineapple 
pie  (No.  1087),  lay  in  three-quarters  of  a  pound  of  apple  sauce  (No.  1328), 
arrange  the  strip  around,  then  place  it  in  the  oven  for  thirty  minutes  only; 
remove  to  the  oven  door,  dredge  profusely  the  strip  with  powdered  sugar, 
return  to  the  oven,  close  the  door,  and  leave  it  for  two  minutes  to  let  the 
sugar  melt.     Take  it  out,   and  let  ,it  get  thoroughly  cold,  then,  with  a 
spoon,  remove  half  of  the  apple  sauce,  and  fill  the  interior  with  a  pint  and 
a  half  of  well-picked  and  cleaned  strawberries,  mixed  with  two  ounces  of 
powdered  sugar.     Spread    two  ounces    of   apple    jelly  (No.    1327)  evenly 
over  the  strawberries,  and  serve. 

1096.  Raspberry  Pie. — Have  the  pie  prepared  exactly  the  same  as  for 
strawberry  pie  (No.  1095),  and  fill  it  with  a  pint  and  a  half  of  well-picked 
and  cleaned  raspberries  mixed  with  two  ounces  of  powdered  sugar,  and 
spread  evenly  over   the  top    two    ounces  of   apple    jelly  (No.  1327);   then 
serve. 

1097.  Blackberry  Pie.— Blackberry  pie  is  to  be  prepared  exactly  the 
same  as  strawberry  pie  (No.  1095)4  only  substituting  a  pint   and  a  half  of 
well-picked  and  cleaned  blackberries  for  the  strawberries. 

1098.  Cherry  Pie. — Procure  two  pounds  of  fine,  sound  cherries;  pick 
off  the  stalks,  then  stone  them  with  the  hands,  and  place  them  in  a  vessel 
with  four  ounces  of  powdered  sugar,   mixing  well.     Have  ready  a  lined 
pie-plate,  fill  it  with  the  cherries,  arrange    the  strip  around,  and  proceed 
the  same  as  for  pineapple  pie  (No.  1087),  then  serve. 

1099.  Pumpkin  Pie. — Have  a  deep  pie-plate,  one  and  a  half  inches 
deep  by  nine  and  a  half  wide  ;  line   it  with  four  ounces   of  pie-paste  (No. 
1077).     Cut  a  two-pound   piece  off  a  sound  pumpkin,  peel  it  well  with  a 
knife,  remove  the  seeds  and  soft  parts,  then  cut  it  into  twelve  pieces; 
place  them  in  a  saucepan  with  three  quarts  of  cold  water,  leave  the  pan 
on  the  hot  stove,  and  let  cook  for  twenty-five  minutes.     Take  from  the 
fire,  put  the  pumpkin  in  a  drainer,  leaving  it  for  one  hour,  then  press  out 
the  water  thoroughly  with  the  hand,  and    rub   it  through  a  sieve    into 
another  vessel.     Add  two  ounces  of  powdered  sugar,  and  break  in  three 
whole  eggs;  add  a  saltspoonful  of  ground  cloves,  a  saltspoonful  of  ground 
allspice,  half  a  saltspoonful  of  salt,  and  the  same  quantity  of  cinnamon;  mix 
all  together  for  two  minutes,  and  pour  in  half  a  pint  of  cold  milk,  mixing 
well  again  for  one  minute,  then  strain  through  a  sieve  into  another  vessel, 

21 


322 


THE    TABLE. 


and  use  the  preparation  to  fill  up  the  pie-plate,  then  lay  it  carefully  in  a 
moderate  oven,  and  let  bake  for  thirty  minutes.  Take  it  from  the  oven, 
put  aside  to  cool,  and  cut  it  into  six  equal  parts  ;  dress  them  on  a  des- 
sert dish  with  a  folded  napkin,  sprinkle  liberally  with  powdered  sugar, 
and  serve. 

1100.  Custard  Pie. — Put  four  ounces   of   powdered  sugar  into  a  ves- 
sel ;  break  in   five  whole  eggs,  and  with  a  pastry  whip  beat   together  for 
three  minutes.     Add  one  quart  of  cold  milk,  and  flavor  with  a  teaspoonful 
of  lemon  essence  ;  mixing  well   together  for  two   minutes  longer  ;  strain 
through  a  sieve  into  another  vessel.     Have  a  deep  pie-plate  lined  exactly 
the  same  as  for  pumpkin   pie  (No.  1099),  and  fill  it  with  the  above  prepa- 
ration.     Place  it  in  a  moderate  oven,  and  let  bake  for  thirty  minutes,  then 
remove,  and   let  get  thoroughly  cold  ;  cut   the  pie  into  six  equal  pieces, 
and  with  the  blade  of  a  knife  dress  them  onto  a  dessert-dish  with  a  folded 
napkin,  and  serve. 

1101.  Coeoanut  Pie. — Prepare  and  proceed  exactly  the   same  as  for 
custard   pie  (No.  noo),  and   when  fil^d,   before   placing  it   in  the   oven, 
spread  evenly  over  six  ounces  of  dried  cocoanut  ;  baking  and  serving  it 
exactly  the  same. 

1102.  Lemon  Cream  Pie,  Meringue. — Boil  one  pint  of  water  in  a 
saucepan  ;  put  in  another  vessel  four  ounces  of  powdered  sugar,  mix  in 
one  ounce  of  corn-starch,  grate  in  the  rind  of  a  sound  lemon,  squeezing  in 
the    juice,   and  mingle  well  together  with   the   spatula   for   one   minute. 
Break  in  two  whole  eggs,  beat  all  together  for  one  minute,  and  add  it  to 
the  boiling  water  in  the  pan,  stirring  sharply  with  a  wire  whip  until  it 
comes,  to  a  boil  ;  then  take  from  off  the  fire.      Have  ready  a  lined,  flat  pie- 
plate  as   for  mince  pie  (No.  1082),  put  it  in  the  oven,  and  let  it  bake  for 
ten  minutes,  so  that  the   crust  gets  a  good  golden  color.     Remove  from 
the  oven,  and  pour  the  preparation  into  it,  then  let  it  get  thoroughly  cold. 
Beat  in  a  copper  basin  three   egg  whites  to  a  stiff  froth,  using  a  wire 
pastry- whip;  mix  in  three  ounces  of  powdered  sugar,  and  with  a  spoon  lay 
half  of  it  over  the  pie,  using  a  knife  to  flatten  it  evenly  on  the  top  and 
sides.     Slide  down  a  fancy  tube  (No.  3)  into  a  pastry-bag  (No.  1079),  and 
pour  the  rest  of  the  froth  into  it,  then  decorate   the   top  of  the  pie  artisti- 
cally, laying  it  in  any  fanciful  design.    Sprinkle  plenty  of  sugar  over,  place 
it   in  a  slow  oven  for  ten   minutes  to  let  get  a  pale   brown  color,  then 
remove  it,  put  it  away  to  cool,  slide  it  carefully  onto  a  dessert-dish,  and 
send  to  the  table. 

1103»  Apple  Pie9  Meringue. — Butter  and  line  a  pie-plate  as  for  mince 
pie  (No.  1082);  put  in  a  vessel  one  pound  of  apple  sauce  (No.  1328),  one 
ounce  of  powdered  sugar,  and  one  ounce  of  corn-starch.  Mix  well  for 
one  minute,  then  grate  in  the  rind  of  a  sound  lemon,  squeezing  in  the 
juice  as  well ;  add  half  a  saltspoonful  of  grated  nutmeg,  and  mix  the 
whole  well  together  for  two  minutes,  then  with  this  fill  the  pie-plate. 
Place  it  in  the  oven,  and  let  bake  for  twenty  minutes  ;  remove,  let  get 
thoroughly  cold,  and  finish  the  same  as  for  lemon  pie,  meringuS  (No. 
1102),  serving  it  as  for  the  above. 


1104:.  Cranberry  Pie. — Put  one  quart  of  fresh  cranberries  in  a  sauce- 
pan with  a  gill  of  cold  water  and  three  ounces  of  powdered  sugar  ;  place 
on  a  hot  stove,  stir  lightly  with  the  spatula,  and  let  cook  for  fifteen  min- 
utes. Remove  from  the  fire,  and  rub  through  a  sieve  into  a  vessel,  then 
pour  it  into  a  lined  pie-plate,  the  same  as  for  mince  pie  (No.  1082).  Place 
it  in  the  oven,  and  let  bake  for  twenty  minutes,  then  take  it  out,  and  let 
cool  thoroughly,  and  finish  by  decorating  it  exactly  the  same  as  for  lemon 
cream  pie,  meringue  (No.  1102);  return  it  to  the  oven  for  ten  minutes > 
then  serve  as  for  the  lemon  pie. 

1105.  Pie  a  la  Martha  Washington. — Peel  four  ounces  of  almonds  ; 
put  them  in  a  mortar  with  two  ounces  of  powdered  sugar,  then  pound 
them  thoroughly,  adding  gradually  one  raw  egg.  When  well  pounded, 
add  two  ounces  more  of  powdered  sugar,  two  ounces  of  melted  fresh  but- 
ter, half  a  gill  of  rum,  half  a  saltspoonful  of  ground  cinnamon,  six  drops 
of  orange-flower  water,  and  break  in  another  whole  egg.  Pound  the 
whole  briskly  for  five  minutes,  then  add  two  ounces  of  well-pounded 
macaroons  (No.  1210),  and  mix  again  for  two  minutes  more.  Line  a  pie- 
plate  as  for  mince  pie  (No.  1082),  pour  all  the  preparation  over,  cover, 
and  bake  exactly  the  same  as  for  the  mince  pie  ;  when  arranged  on  a  des- 
sert-dish, decorate  the  top  and  sides  artistically  with  two  ounces  of  can- 
died cherries,  three  ounces  of  pear,  one  of  angelica,  two  of  apricot,  and 
two  of  pineapple,  all  the  fruits  being  candied,  then  send  to  the  table. 

HOG.  Peach  Tarts.— Take  half  a  pound  of  feuilletage  (No.  1076),  roll 
it  out  twelve  inches  long  by  eight  wide,  then  with  a  paste-cutter  (No.  7) 
cut  out  six  pieces,  and  arrange  them  neatly  on  six  scalloped  tart-molds, 
each  three  and  a  half  inches  wide.  Take  each  separate  mold  in  the 
hand,  and  with  the  thumb  press  the  paste  gently  at  the  bottom  and  sides, 
so  to  give  it  the  perfect  shape  of  the  mold,  but  avoid  pressing  the  paste 
on  the  edge,  so  that  in  baking  it  will  swell  and  raise  beautifully.  Divide 
three  ounces  of  apple  marmalade  (No.  1332)  into  six  equal  parts,  and  fill 
the  bottom  of  the  tarts  with  it,  then  wipe  six  good-sized,  solid,  fine 
peaches,  peel  and  cut  them  into  six  quartered  pieces  ;  arrange  them  nicely 
over  the  marmalade  in  the  tarts,  then  distribute  two  ounces  of  powdered 
sugar  evenly  over  all  ;  lay  them  on  a  baking-sheet,  put  them  in  a  mod- 
erate oven  for  twenty  minutes,  draw  them  to  the  door,  and  sprinkle  the 
edges  lightly  with  powdered  sugar  ;  then  leave  them  in  the  closed  oven 
for  two  minutes  to  allow  the  sugar  to  melt  thoroughly.  Remove  them 
from  the  fire,  put  to  cool  for  twenty  minutes,  and  then  spread  evenly  over 
the  peaches  one  and  a  half  ounces  of  apple  jelly  (No.  1327).  Dress  the 
tarts  on  a  dessert-dish  with  a  folded  napkin,  and  serve. 

1107.  Green-gage   Tarts. — Procure   twelve    ripe    green-gages,    wipe 
well,  cut   them  in  quarters,  remove  the  stones,  and   proceed  to  prepare 
them  exactly  the  same  as  for  the  above  peach  tarts  (No.  1106). 

1108.  Apricot  Tarts. — Prepare  and  proceed  exactly  the  same  as  for 
peach  tarts  (No  1106),  using  ten  apricots  instead  of  the  peaches,  and  serv- 
ing the  same. 

1109.  Pear  Tarts. — Are  to  be  prepared    precisely  the  same  as  peach 


324  THE    TABLE. 


tarts   (No.    1106),    only    substituting    six    sound,    sliced    pears    for    the 
peaches. 

1110*  Plum  Tarts. — Have  twelve  good,  ripe  plums;  wipe  and  quar- 
ter them;  remove  the  stones,  and  prepare  them  exactly  the  same  as  for 
peach  tarts  (No.  1106). 

1111.  Cherry  Tarts.— Have  a  pound  of  picked  and  stoned  cherries; 
divide  them  evenly  into  six  tarts,  prepared  as  for  peach  tarts  (No.  1106), 
and  finishing  them  the  same. 

1112.  Rhubarb  Tarts. — Take  six  medium-sized   rhubarb  stalks,  pare 
off  the  green  parts,  and  peel  them  well.     Then  cut  them  into  small  pieces 
half  an  inch  long;  put  them  into  a   saucepan,  on  a  very  slow  fire;  cover, 
and  let  cook  slowly  for  fifteen  minutes;  then  remove,  and  add  three  ounces 
of  powdered  sugar;  mix  well  for  one   minute,  then  transfer  to  another 
vessel,  and  set  aside  in  a  cool  place  for  at  least  an  hour  and  a  half.   Divide 
the  rhubarb  into  six  tarts,  as  for  peach  tarts  (No.  1106);  finish,  and  serve 
exactly  the  same. 

1113.  Huckeberry  Tarts. — Put  in  a  vessel  one  pint  of  well-picked  and 
cleaned,  sound  huckleberries;  mix  in  two  ounces  of  powdered  sugar,  and 
with  it  fill  evenly  six  tarts;  cook  and  serve  the  same  as  for  peach  tarts 
(No.  1106). 

1114.  Gooseberry  and  Currant  Tarts. — Are  to  be  prepared   precisely 
the  same  as  for  the  above  (No.  1113);  using  either  one  pint  of  gooseberries 
or  currants  instead  of  the  huckleberries. 

1115.  Pineapple   Tarts. — Choose   a   small,    sound    pineapple,    cut    it 
in  two,  roll  a  towel  round  one-half  and   lay  it  in  the  ice-box  for  further 
use.      Pare  and  peal  neatly  the  other  half;  then  cut  it  into  small  and  very 
thin  slices;  lay  them  in  a  vessel  with  two  ounces  of  powdered  sugar,  mix- 
ing lightly  for  one  minute.     Arrange  the  slices  carefully  over  the  marma- 
lade in  the  six  tarts,  prepared  as  for  peach   tarts  (No.  1106);  then  finish, 
and  serve  exactly  the  same. 

1116.  Cranberry  Tarts. — Have  six  tart-molds  lined  as  for  peach  tarts 
(No.  1106);  divide  into  them  twelve  ounces  of  cranberry  sauce  (No.  1329), 
then  cook,  and  serve  the  same. 

1117.  Strawberry  Tarts. — Line  six  tart-molds  as  for  peach  tarts  (No. 
1106),  divide  into  them  evenly  eight  ounces   of  apple   marmalade  (No. 
1332);  lay  them  on  a  baking-sheet,  and  put  them  in  a  moderate  oven  for 
twenty  minutes;  remove  them  to  the  door;  sprinkling  the  edges  liberally 
with  powdered  sugar,  return  them  to  the  oven,  and  close  the  door  for 
two  minutes,  so  that  the  sugar  melts  thoroughly;  lift  them  out,  put  them 
to  cool  for  twenty  minutes,  then  take  out  half  the  marmalade.      Pick  and 
wash  neatly  a  pint  of  ripe  and  sound  strawberries ;  put  them  in  a  vessel  with 
two  ounces  of  powdered  sugar;  mix  well  for  one  minute,  then  divide  them 
equally  into  the  six  tarts;  spread  over  one  and  a  half  ounces  of  apple  jelly 
(No.  1327);  dress  them  on  a  dessert-dish  with  a  folded  napkin,  and  serve. 

1118.  Raspberry  Tarts. —  Prepare  and  proceed  precisely  the  same  as 
ior  strawberry  tarts  (No.  1117),  only  substituting  a  pint  of  raspberries  for 
the  strawberries. 


D ESSER  TS. 


325 


1119.  Blackberry  Tarts.— Are  to  be  prepared  exactly  the   same    as 
strawberry  tarts  (No.  1117),  using  one  pint  of  the  smallest  sized  black- 
berries instead  of  the  strawberries,  and  serving  the  same. 

1120.  Apple  Tarts. — Take  four  ounces  of  pie-paste  (No.  1077),  and 
with  it  line  six  oval,  channeled  tart-molds,  four  inches   long,  three  inches 
wide,  and  one  deep.     Have  three  ounces  of  apple  marmalade,  and  divide 
it  evenly  at  the  bottom  of  the  molds;  then  peel,  core,  and  cut  four  sound, 
medium-sized  apples  into  quarters,  and  put   them  in  a  saucepan,  with  a 
pint  of  cold  water;  place  the  lid  on,  and  let  cook  on  the  hot  stove   for  ten 
minutes;  remove,   and   pour   into  a  drainer;  let  drain  thoroughly;  then 
put  to  cool  for  thirty  minutes.     Cut  the  quartered  apples  each  into   three 
lengthwise  slices;    arrange  them  nicely    over  the   marmalade,  dredging 
equally  over  them  two  ounces  of  powdered  sugar;  lay  them  on  a  baking- 
sheet,  and  bake  for  twenty-five  minutes  in  a  moderate  oven;  leave  to  cool 
for  twenty  minutes;  then  spread   evenly  over  them  two  ounces  of  apple 
jelly  (No.  1327);  dress  them  onto  a  dessert-dish  with  a   folded   napkin, 
and  serve. 

1121.  Frangipani  Tarts. — Peel  three  ounces  of  shelled  almonds,  as 
for  No.  1207;  put  them  in  a  mortar,  and  pound  them   thoroughly   with 
three  ounces  of  powdered  sugar,  adding  one  whole  raw  egg.    When  a  fine 
paste,  mix  in  two  ounces  of  melted  fresh  butter,  half  a  spoonful  of  ground 
cinnamon,  six  drops  of  orange-flower  water,  one  more  egg,  and  half  a  gill 
of  rum.    Stir  well  together  for  ten  minutes  with  the  powder.    Have  ready 
six  tart-molds,  lined  as  for  peach  tarts  (No.  1106);  then  fill  them  with  the 
above  preparation;  lay  them  on  a  baking-sheet,  put  them  in  a  moderate 
oven  for  thirty-five  minutes;  when  done,  put  them  to  cool  for  twenty 
minutes;  then  glaze  the  surface  with  a  glace  a  1'eau  and  rum  (No.  1197). 
Dress  on  a  hot  dessert-dish,  with  a  folded  napkin,  and  send  to  the  table. 

1122.  Baked  Apple  Dumplings. — Sift  one  pound  of  flour  on  the  table, 
make  a  hollow  in  the  centre,  laying  in  it  ^half  a  pound  of  butter,  mingling 
it  slightly  with   the   flour  for  five   minutes  ;  when  done,  make  another 
hollow  in  the  centre,  pour  into  it  half  a  pint  of  cold  water  and  two  ounces 
of  powdered  sugar.     Mix  all  together  gradually  for  five  minutes  longer; 
it  will  then  be  a  firm  dough.     Roll  it  together  with  the  hands,  and  put  it 
in  a  cool  place  for  five  minutes.      Peel  and   core  six  medium-sized  pippin 
apples,  sprinkle  the  table  lightly  with  flour,  lay   the   butter  on   it,  roll  it 
out  twelve  inches  long    by  eight  wide,  and  about  the  thickness  of  a  silver 
dollar,  then  cut  it  into  six  equal-sized,  square  pieces.    Arrange  the  apples 
upwards  in  the  middle  of  each  square  piece  ;  mix  together  two   ounces  of 
granulated  sugar  with  one  teaspoonful  of  ground   cinnamon,  and   fill  the 
cavities  of  the  apples  with  this.     Break  one  egg  into  a  bowl,  beat  it  well, 
adding  two  tablespoonfuls  of  cold  milk,  mix  well,  and  with  a  pastry  hair- 
brush moisten  the  edges  of  the  pieces  of  dough,  and  fold  them  firmly  so  that 
the  apples  are  entirely  enclosed.     Lay  them  on  a  baking-pan,  and  with  the 
rest  of  the  beaten  egg   brush  over  the  surface  and  sides  of  the  dumplings. 
Place  them  in  a  moderate   oven  for  thirty  minutes,  and  after  they  are 
a   nice   light  golden  color,  remove,  and  dress  them  on  a  dessert-dish, 


326  THE    TABLE. 


leaving  them  to  rest  in  the  open  oven  for  twenty  minutes,  then  pour  the 
following  sauce  over  before  serving  :  put  into  a  saucepan  one  pint  of 
water,  six  ounces  of  granulated  sugar,  one  bay-leaf,  six'  cloves,  and  an 
inch-long  stick  of  cinnamon.  Place  the  pan  on  the  hot  stove,  and  let  boil 
for  five  minutes  ;  dilute  half  an  ounce  of  corn-starch  in  a  bowl  with  half  a 
gill  of  cold  water,  add  it  to  the  sauce,  mix  well,  and  let  cook  for  two  min- 
utes longer,  stirring  briskly  with  a  spatula.  Remove  from  the  fire,  and 
immediately  add  half  a  pint  of  good  claret  ;  stir  again,  and  when  ready  to 
serve,  strain  the  sauce  through  a  sieve  over  the  dumplings.  Hard  sauce, 
as  in  the  following  number,  may  be  substituted  if  desired,  or  both. 

1123.  Hard  Sauce. — Put  in  a  bowl  two  ounces  of  very  good  fresh 
butter  with  four  ounces  of  powdered  sugar,  then  with  a  spatula,  beat  to- 
gether sharply  for  twenty  minutes  ;  add  half  a   saltspoonful  of  powdered 
mace,  beat  briskly  for  five  minutes   longer,  then  arrange   it  tastefully  on 
a  dessert-dish,  and  place  it  in  the  ice-box  for  two  hours  before  serving. 

1124.  Baked  Apples.— Core  with  anapple-corer  six  fine,  sound  New- 
town  apples,  lay  them  in  a  tin  pan.      Put  in  a  plate  two  ounces  of  gran- 
ulated sugar  with  a  saltspoonful  of  cinnamon,  mix  well,  and  with  this  fill 
the  holes  in  the  apples  ;  add  half  a  pint  of  cold   water,  and  place  the  pan 
in  a  moderate   oven   to  let  bake  for  twenty-five   minutes  ;  remove,  and 
dress  them  on  a  dessert-dish,  pouring  over  the  juice   remaining   in  the 
pan,  and  serve  either  hot  or  cold. 

1125.  Boiled  Peach  Dumplings. — Put  in  a  vessel  half  a  pound  of  well- 
sifted  flour,  mixed  with  half  an  ounce   of  baking-powder  ;  make  a  hollow 
in  the  centre,  and  pour  into  it  a  gill  of  lukewarm  milk,  half  an  ounce   of 
butter,  half  a  saltspoonful   of  salt,  and  break  in    one   whole  egg.     Mix 
these  ingredients  well  for  two   minutes,  then  incorporate  the  flour  grad- 
ually.    Lay  the  paste  on  a  lightly  floured  board    or  table,  roll  it   into  a 
square  a  quarter  of  an  inch  thick,  then  with  a  plain   paste-cutter  (No.  7) 
cut  out  six  pieces,  putting   in  the  middle  of  each  piece  two  ounces   of 
stewed  peaches  (No.  1334),  fold  up  the  edges  all  round,  so  as  to  enclose 
the  peaches  entirely,  then  have  six  small  pieces  of  thick  white  cloth,  eight 
inches  square,  butter  and  flour  them  well,  then  arrange  the  dumplings  in 
them  ;  tie  them  firmly,  leaving  an  empty  space  of  an  inch  to  allow  the 
dumplings  to  swell,  and  plunge  them  in  a  large   saucepan,  holding  a  gal- 
lon of  boiling  water,  and  let  them  boil  for  twenty  minutes  ;  remove  from 
the  fire,  and   lift  them  out  with  a  fork  ;  let  drain  for  two  minutes,  then 
cut  the  strings  and   remove  the  cloths.     Dress   the  dumplings  on  a  hot 
dessert-dish,  pour  over  a  hot  wine  sauce  as  for  No.  1122,  and  serve. 

1126.  Boiled  Apricot  Dumplings. — Prepare  and  proceed  exactly  the 
same  as  for  boiled   peach  dumplings  (No.  1125),  only  substituting  twelve 
ounces  of  stewed  apricots  (No.  1335)  for  the  peaches,  and  serve  with  a 
rum  sauce  (No.  1162),  instead  of  wine  sauce. 

1127.  Boiled  Apple  Dumplings. — Prepare  and  proceed  precisely  as  for 
boiled   peach  dumplings  (No.  1125),  only  using  twelve   ounces  of  stewed 
apples  (No.  1332)  for  the  peaches,  and  pouring  the  sauce  (No.  1128)  over, 
instead  of  the  wine  sauce. 


DESSERTS.  327 


1128.  Apricot  Sauce. — -Put   four  ounces  of   apricot    marmalade   (No. 
1335)  into  a  saucepan  with  one  ounce   of  fresh   butter  and  a  gill  of  water  ; 
set  it  on  the  hot  stove  and  stir  briskly  with  the   spatula  until  it  comes  to  a 
boil,    then  take   from  off   the   fire,   and  add  immediately  a  gill    of   good 
brandy,  mixing  again  with  the  spatula  for  one  minute  more,  then  pour  the 
sauce  over  the  boiled  apple  dumplings,  and  serve. 

1129.  Diplomatic  Puddingy  Punch  Sauce. — Pare  off,  remove  the   skin 
and  strings  from  four  ounces  of  veal-suet  and   three   ounces   of  beef-mar- 
row, lay  them  in  a  saucepan  wjth  two  ounces  of  finely  chopped  plums  and 
three  ounces   of  flour.      Place   the  saucepan  on  a  slow  fire,  and  stir  well 
with  the  spatula  for  six  minutes  ;  add  three  egg  yolks  and  one  whole  egg, 
half  a  gill  of  sweet  cream,  half  a  gill  of  maraschino,  a  saltspoonful  of  salt, 
and  half  a  saltspoonful   of  grated   nutmeg.     Sftir  all  together  thoroughly 
for  six  minutes,  not  letting  it  boil,  then  take  it  off  the  fire,  and  lay  the  pan 
in  a  cool  place,  adding  one  ounce  of  whole   pistache,  also   two  ounces  of 
macaroons   pounded   in  a  mortar,  half  an  ounce  of  angelica,  and  half  an 
ounce"  of  candied  cherries,  all  well  chopped.     Mix  well  for  one  minute  ; 
peel,  core,  and  chop  up  three  medium-sized   apples,  add  them  to  the  prep- 
aration with  two  ounces  of  powdered  sugar,  and  a  tablespoonful  of  vanilla 
flavoring  ;  then  stir  all  together  for  twelve   or  fifteen  minutes.      Butter 
and  flour  neatly  a  cloth,  arrange   it  in  a  deep  vessel,  and  pour  the  prepa- 
ration into  it  ;  lift  up  the  four  corners,  close  them  together,  and  tie  firmly 
with  a  string,  leaving  an  empty  space,  about  the  eighth  of  the  contents,  to 
allow  it  to  swell.      Have  a   saucepan  half  full  of  boiling  water  ready  to 
plunge  the  pudding  into,  then  let  boil  for  three   full  hours  ;  the  pudding 
will  constantly  float,  therefore   turn  it  every  hour,  when  it  will  be   thor- 
oughly cooked.      Remove  it,  let   drain  for  two  minutes,  untie,  lift  it  from 
the  cloth,  and  dress   it  on  a  hot  dessert-dish.      Have  ready  the  following 
sauce  :  put  in  a  saucepan  half  a  gill  of  rum,  three  ounces  of  powdered 
sugar,   the  grated   rind  of  half  an  orange,  and  a  teaspoonful   of  vanilla 
flavoring.      Put  it  on  the  stove,  and  as  soon  as  the  liquid  catches  a  light 
flame,  put  on  the  lid  and  let  all  infuse  for  one  minute.     Take  from  off  the 
fire,  and  immediately  squeeze  in  the  juice  of  one  orange  ;  strain  through  a 
sieve  over  the  pudding,  and  serve  very  hot. 

1130.  Rice  Pudding- with  Orange. — Clean  half  a  pound   of  fine  rice; 
wash  it  in  lukewarm  water,  then  drain   in  a  colander;  put  three  pints  of 
milk  into  a  saucepan,  place  it  on  the  hot  stove,  and  when  near  a  boil,  drop 
in  the   rice.     Let  cook  slowly  for  twelve  minutes,  stirring  it  frequently 
from  the   bottom  with  a  spatula;  remove   it  from  the   fire,  and    add  one 
ounce  of  fresh  butter,  three   ounces  of  powdered   sugar,  and   the  grated 
rind  of  a  medium-sized  orange.     Mix  well  for  two  minutes,  then  add  three 
ounces  of  well-skinned   and    stringed  marrow,  finely  chopped,  two  ounces 
of  dried  and   cleaned  currants  (No.    1080),  two  ounces  of  bitter  almond 
macaroons  (No.  1209),  one  ounce  of  finely  shred  candied  orange-peel,  three 
egg  yolks,  one  whole  one,  half  a  gill  of  brandy,  and  half  a  saltspojffful  of 
salt;  mix  well  together  for  ten  minutes.      Have   a  buttered  and   floured 
cloth,  arrange  it  in  a  deep  vessel,  and  pour  the  preparation  into  it;  lift  up 


328  THE    7^ ABLE. 


the  four  corners,  tie  it  firmly,  being  careful  to  leave  an  empty  space  of 
about  an  eighth  of  the  contents. 

Place  a  deep  saucepan  on  the  stove,  half  filled  with  boiling  water; 
plunge  the  pudding  in,  and  let  cook  for  one  hour  and  a  half,  turning  it  over 
a  couple  of  times;  remove,  drain  for  one  minute,  untie,  and  lift  from  the 
cloth.  Dress  on  a  dessert-dish,  and  serve  with  the  following  sauce  (No. 


1131.  Sauce  a  PAnglaise  a  FOrange.  —  Put  in  a  saucepan  four  egg 
yolks  with  four  ounces  of  powdered  sugar,,  and  stir  with  a  spatula  until  it 
becomes  a  whitish  color.     Add  two  gills  of  sweet  cream,  little  by  little, 
beating  continually,  then  grate  in  the   rind  of  an  orange.      Place  the  pan 
on  a  slow  stove,  and  stir  well  for  four  minutes,  being  careful  not  to  let  it 
boil;  take  it  off,  strain  through  a  sieve  over  the   pudding,  and  serve  very 
hot. 

1132.  Bread  Pudding-,  Cream  Sauce.  —  Take  a  deep,  oval  dish  as  for  a 
pot-pie,  and  large  enough  to  hold  three  pints.      Pare  off   the  crust  of   half 
a  loaf  of  stale  American  bread,  and  cut  it  into  slices   the  third   of  an  inch 
thick;  butter  them  well  with  melted  butter,  and  with  them  line  the  dish. 
Put  in  a  vessel  six  ounces  of  currants,  prepared  as  for  No.  1080,  two  whole 
eggs,  a  pint  of  cold  milk,  four  ounces  of  powdered  sugar,  and  grate  in  the 
rind  of  a  medium-sized  lemon,  adding  its   juice.     Mix  well  together  with 
a  spatula  for  two  minutes,  then  pour  it  into  the  lined  dish,  and   place  it  in 
a  moderate  oven  to  cook  for  thirty  minutes.     Take   it  from   the  oven, 
lay  it  on  another  dish,  and  serve  very  hot. 

1133.  Cream  Sauce.  —  Put  a  pint  of  milk  to  boil  in  a   saucepan  on  the 
stove.     Break  into  a  vessel    two  whole  raw  eggs,  add  one  ounce  of  flour, 
half  an  ounce  of  corn-starch,  and  three  ounces  of  powdered  sugar,  beating 
the  whole  well  together  with  a  spatula  for  three  minutes.      If  the  milk  be 
boiling,  add  it   gradually  to  the  preparation,  stirring  continually  for  two 
minutes,  return  the  whole  to  the  saucepan,  place  it  on  the  stove,  and   stir 
briskly  till  it  comes   to  a  boil,  then   remove,  and  add  immediately  a  tea- 
spoonful  of  vanilla   flavoring.     Strain  the   sauce   through  a  sieve   into  a 
sauce-bowl,  and  serve. 

1134.  Cold  Maraschino  Pudding1.  —  Put  in  a  copper  basin  a  quarter  of 
a  pound  of  powdered  sugar,  two  whole  raw  eggs,  and  grate  in  the  rind  of 
a  quarter  of  a  medium-sized  lemon,  and  with  a  pastry  whip  beat  the  whole 
sharply  for  two  minutes  ;  put  the  basin  on  a  very  moderate  fire,  then  beat 
it  vigorously  for  five  minutes  more.    Remove  it  from  the  fire,  lay  the  basin 
on  a  table,  continue  beating  slowly  for  two  minutes  longer,  then  give  the 
whip  a  sharp  shake,  so  that  all  that  adheres  to  it  falls  into  the  basin.    Now 
add  a  quarter  of  a  pound  of  flour,  and  with  a  wooden  spoon  mix  slowly  and 
carefully  the  whole  for  two  minutes.     Cover  a  pastry  baking-pan  with  a 
sheet  of  brown  paper,  pour  the  paste  over  it,  spread  out  to  the  thickness  of 
half  an  inch  ;  put  it  into  a  moderate  oven,  and  let  bake  for  fifteen  minutes, 
then  take  it  out,  let  cool  for  another  fifteen  minutes,  and  remove  from  the 
pan.     Place  it  on  a  table  upside  down,  remove  the  paper,  and  with  a  knife 
cut  it  into  small,  square,  dice-shaped  pieces,  mixing  with  them  one  ounc« 


D ESSER  TS.  329 


of  dried  currants,  as  for  No.  1080,  and  one  ounce  of  finely  chopped  can- 
died citron. 

Butter  and  sugar  well  six  small  pudding-molds,  each  capable  of  con- 
taining one  and  a  half  gills.  Fill  them  equally  with  the  above  preparation, 
then  put  in  a  vessel  four  ounces  of  powdered  sugar  with  two  raw  eggs  ; 
beat  well  with  a  pastry- whip  for  two  minutes,  then  add  a  pint  of  cold  milk, 
mixing  again  for  one  minute,  strain  through  a  sieve  into  another  vessel, 
add  half  a  teaspoonful  of  lemon  essence,  and  stir  lightly  for  one  minute 
more.  Pour  this  slowly  over  the  puddings,  a  little  each  time,  so  as  to 
give  the  necessary  opportunity  for  it  to  absorb;  lay  them  on  a  tin  pan, 
filled  to  half  the  height  of  the  molds  with  warm  but  not  boiling  water, 
then  place  in  a  moderate  oven  to  steam  for  thirty  minutes  ;  remove  them 
from  the  pan,  and  lay  them  in  a  cool  place  for  one  hour,  afterwards  leav- 
ing them  in  the  ice-box  until  ready  to  serve.  Take  a  pint  of  whipped 
cream,  as  for  No.  1254,  put  it  in  a  vessel,  mixing  in  for  two  minutes  half 
a  gill  of  good  maraschino,  and  leave  it  in  the  ice-box  until  ready  ;  then 
prepare  a  cold  dessert-dish.  Run  a  thin  knife  down  each  pudding  sepa- 
'  rately,  from  top  to  bottom,  pass  it  carefully  around  the  mold,  so  as  to 
detach  them  easily.  Pour  the  maraschino  sauce  over,  and  send  to  the 
table  immediately. 

1135.  Cold  Pudding  a  la  Porfirio  Diaz.— Prepare  six  small  puddings 
exactly  the  same  as  for  No.  1134,  only  substituting  sauce  a  la  Diaz  (No. 
1136)  for  the  maraschino  sauce. 

1136.  Sauce  a  la  Diaz. — Put  into  a  saucepan  half  a  pint  of  Jamaica 
rum,  three  ounces  of  granulated  sugar,  half  a  split  vanilla-bean,  grate  in 
the  rind  of  a  medium-sized  orange,  and  add  a  gill  of  Marcella  wine.    Place 
the  pan  on  the  stove,  and  as  soon  as   the   liquid  catches   fire   put   on  the 
cover,  and  let  boil  for  one  minute  only.     Set  the  pan  on  one  side  to  allow 
it  to  infuse  for  five  minutes,  then  strain  through  a  fine  sieve  into  a  bowl, 
transfer  it  to  a  jar,  cover  tightly,  and  let  cool  off  thoroughly.    When  ready 
to  serve,  pour  the   sauce  pver  the   puddings,  distributing  it  evenly,  and 
then  send  to  the  table. 

1137.  English  Pudding,  Baked. — Put  in  a  saucepan  two  gills  of  sweet 
cream,  three  ounces  of  powdered  sugar,  and  the  peel  of  half  a  medium- 
sized  lemon;  place  the  pan  on  the  stove,  and,  with  a  spatula,  stir,  and   let 
boil  for  three  minutes  and  take   off  the  fire.      Have  ten  ounces  of  stale 
French  bread,  pare  off  the  crust  and  cut  it  into  small,  dice-shaped  pieces; 
add  them  to  the  preparation,  mixing  lightly;  put  on  the  lid,  and  let  the 
bread  soak  for  ten  minutes.     Chop  up  very  fine  one  ounce  of  candied  cit- 
ron; mix  it  with  four  ounces  of  dried  currants,  prepared  as  for  No.  1080, 
four  ounces  of  melted  butter,  four  ounces  of  melted  and  strained  beef- 
marrow,  and  a  saltspoonful  of  salt.     With  the  hand  stir  thoroughly  for 
two  minutes.     Pour  this  preparation  in  with  the  soaked  bread,  and  mix 
gently,  either  with  the   hand  or  a  spatula,  for  ten   minutes;  meanwhile 
breaking  in  three  eggs,  one  by  one  at  a  minute's  interval,  and  adding  a 
gill  of  Madeira  wine  and  half  a  gill  of  cognac.     Butter,  and  sprinkle  well 
with  bread-crumbs  a  two-quart  pudding-mold;  pour  in  all  the  prepara- 


330  THE    TABLE. 


tion,  lay  it  on  a  baking-pan,  and  place  it  in  a  slow  oven  to  bake  for  one 
and  a  half  hours.  Remove,  and  with  the  aid  of  a  towel  turn  it  onto  a  hot 
dessert-dish,  serving  it  with  a  hot  Sabayon  sauce  au  madere  (No.  1138). 

1138.  Sabayon  Sauce  an  Madere.— Put  in  a  saucepan  four  egg  yolks 
and  an  ounce  and  a  half  of  powdered  sugar;  place  it  on  a  hot  stove,  and 
with  a  wire  whip  stir  well  for  two  minutes.     Drop  in  gradually  two  gills 
of  Madeira  wine;  stir  continually  for  two  minutes;  take  from  the  fire,  and 
strain  through  a  fine  sieve  over  the  pudding. 

1139.  French  Pudding  a  la  Delmonico. — Line  theinsides  of  six  oval, 
channeled,  deep  tart-molds,  each   holding  one  and  a  half  gills,  with  four 
ounces  of  pie-paste  (No.  1077).      Prepare  a  cake  exactly  as  for  Maraschino 
pudding  (No.  1134),  and  when  cooked  and  on  the  table,  remove  the  paper, 
and  break  up  the  cake   in   small   pieces,  into  a  vessel.      Moisten  with  two 
gills  of  cold  milk  and  two  eggs,  and   mix  well  with  the  spatula  for  two 
minutes;  add  two  ounces  of  dried  currants  (No.  1080).      Mix  in  a  saucer  a 
saltspoonful  of  cinnamon,    with   one   of    allspice  and  one  of    cloves,  all 
ground,  and  add  it  to  the  preparation  in  the  bowl;  stir   well   for  three 
minutes;  then,  with  a  wooden  spoon,  fill  up  the  molds,  and  lay  them  on  a 
baking-pan.      Put  it  into  a  moderate  oven  for  ten   minutes;  then  remove, 
cool  off,  and   unmold;  lay  them  on  a  table,  and  pour   over  each  pudding 
a  teaspoonful  of  rum,  and  with  a  light   pastry-brush  glaze   the  surface 
with  glace  a  1'eau   (No.    1197).      Dress    the'm    on    a    dessert -dish,    and 
serve. 

1140.  SagO  Pudding1. — Boil   in  a  saucepan   one  quart  of   milk;  add  a 
quarter  of  a  pound  of  sago,  and,  with  a  pastry  wire-whip,  stir  briskly  and 
continually   for    fifteen   minutes.      Take  from  off  the   fire;  let  cool;  then 
add  four  ounces  of  powdered   sugar,  mixing  well  again  for  one  minute. 
Break  in  four  eggs,  and  flavor  with  a  teaspoonful  of  vanilla  essence;  then 
mix  well  for  two  minutes  longer.      Butter  and  sugar  well   six  small  pud- 
ding-molds, the  same  size  as  for  maraschino  pudding  (No.  1134),  and,  with  a 
ladle,  fill  up  the  molds  with  the  sago;  place  them  in  a  tin  pan,  filling  it  to 
half  the  height  of  the  molds  with  warm  but  not  boiling  water.     Then  put 
in   the  oven  and   let  steam  for  thirty-five   minutes.      Remove;  take  the 
molds  from  the  pan  with  a  towel,  and  with  a  thin  knife  detach  them  prop- 
erly.    Then  turn  them  on  a  hot  dessert-dish,  serving  them  with  a  sauce 
a  la  creme  (No.  1133). 

1141.  Tapioca  Pudding. — The  same  as  for  the  above,  using  tapioca. 

1142.  Termicelli  Pudding.— The  same,  using  vermicelli. 

1143.  Rice  Pudding.— The  same,  using  rice. 

1144.  Farina  Pudding. — The  same,  using  farina. 

1145.  Indian  Pudding. — The  same,  using  corn-meal. 

1146.  Chocolate  Pudding. — Put   in  a  saucepan  five   ounces  of  fresh 
butter,  five  ounces  of  powdered  sugar,  five  ounces  of  finely  cut  cocoa,  and 
five  egg  yolks  ;  place   the   pan  on  the   hot  stove,  and  with  a  pastry-whip 
stir  briskly  for  five   minutes,  then  take  from  off  the  fire.      Beat  up  in  a 
copper  basin  the  whites  of  the  five   eggs   to  a  firm  froth,  and  add  them  to 
the  preparation  in  the  saucepan,  mixing  all  well  together  for  two  minutes. 


331 


Butter  and  sugar  well  six  small  pudding-molds  as  for  No.  1134,  and  fill 
them  with  the  preparation,  then  place  them  in  a  tin  pan,  filling  the  pan  to 
half  the  height  of  the  molds  with  warm  but  not  boiling  water.  Put  in 
the  oven  for  thirty  minutes,  then  take  out,  turn  them  on  a  hot  dessert- 
dish,  and  serve  with  a  sauce  a  la  creme  (No.  1133)  poured  over. 

1147.  Cocoanut  Pudding1. — Butter  and  sugar  well  six  small  pudding- 
molds  as  for  No.  1134;  distribute  evenly  in  them  half  a  pound  of  dried 
cocoanut.     Put   into  a  vessel  four  ounces   of  powdered   sugar,  break  in 
three  whole  eggs,  mix  well  for  two   minutes  with  the  wire  whip,  then  add 
one  and  a  half  pints   of  cold   milk ;  flavor  with  a  teaspoonful   of  vanilla 
flavoring,   then  mix  two   minutes  longer.     Strain   through   a    sieve    into 
another  vessel,  and  with  it  fill  up  the  molds  ;  arrange  them  on  a  tin  pan, 
fill  to  half  their  height  with  warm  but  not  boiling  water,  then  put  in  the 
oven  and  let  steam  for  thirty-five  minutes.     Take  from   the  oven,  turn  on 
a  hot  dessert-dish,  and  serve  with  a  sauce  &  la  creme  (No.  1133),  flavored 
with  half  a  gill  of  brandy. 

1148.  Pineapple  Pudding  a  la  Richelieu. — Boil  in  a  saucepan  two 
gills   of  milk,  adding  two  ounces  of  fresh  butter  ;  let  melt  well.      Have 
half  a  pound  of  flour  and  the  spatula  ready.     Drop   the. flour  in,  and  stir 
immediately   \vith  the  spatula  as  briskly  as   possible   for  two   minutes  ; 
remove  from  off  the  fire,  add   three  egg  yolks,  and  stir  again  vigorously 
for  two  minutes  more,  drop  in  three  ounces  of  powdered  sugar,  continue 
stirring  for  one   minute,  then   pour  in  a  gill   of  cold  milk,  mixing  well. 
Beat  to  a  stiff  froth  the  whites  of  the  three  eggs,  and  add  them  gradually 
to  the  preparation,  mixing  slowly  for  two  minutes.      Butter  and  sugar  a 
mold  holding  three  pints  ;  put  a  layer  of  the   preparation   half  an  inch 
thick  at  the  bottom,  cover  with  two  ounces  of  fine  slices  of  stewed  pine- 
apple, then  another  layer  of  the   preparation,  again  the  same  quantity  of 
pineapple,  and  repeat  twice  more.      Place   the  mold  in  a  tin  pan,  fill  it  to 
half  the  height  of  the  mold  with  warm  water,  and  set   it  in  the   oven   to 
steam  for  one  hour.     Remove,  and  with  a  towel  turn  it  on  a  hot  dessert-, 
dish,  and  serve  with  a  sauce-bowl  of  sauce  au  Kirsch  (No.  1149). 

1149.  Sauce     au    Kirsch. — Pour    in  a    saucepan    one    pint    of     cold 
water  and    half   a   pound  of  granulated  sugar  ;  place   it  on  a  hot  stove. 
Dilute  an  ounce  of   corn-starch   in  a  cup  with  a  gill  of  cold   water,  and 
when  the  water  in  the  saucepan  is  boiling,  add  it  to  it,  stirring  well  for  two 
minutes  with  the  pastry- whip.     Take   off  from  the  fire,  then  add  imme- 
diately   half    a  gill  of  kirsch,  and   mix    again    for  one    minute  ;  strain 
through  a  fine  sieve  into  a  sauce-bowl,  and  serve   very  hot  with  the  pud- 
ding. 

1150.  Peach  Pudding  a  la  Richelieu. — Prepare  and  proceed  exactly 
the  same   as  for  the  above,  No.  1148,  only  instead  of  using  pineapple, 
have  eight  peeled  and  finely  sliced  peaches,  either  fresh  or  preserved. 
Steam,  arrange  on  the  dish,  and  serve   precisely  the  same,  with  the  sauce 
au  kirsch  (No.  1149). 

1151.  Apricot  Pudding  a  la  Richelieu. — The  same  as  for  the   pine- 
apple  pudding   (No.  1148),  but   using   twelve  sound,  peeled,  and   finely 


332  THE    TABLE. 


sliced  apricots  instead  of  the  pineapples,  and  then  serve  the  pudding  and 
sauce  exactly  the  same. 

1152.  Apple    Pudding   a   PHelv&ienne.— Prepare    a   pudding  -  paste 
exactly  the  same  as  for  pinapple  pudding  (No.  1148)  ;  when  ready,  peel, 
core,  and  slice  finely  five  medium-sized,  sound  apples  ;  put  them   into  a 
vessel,  mix  with  them  one  ounce  of  powdered   sugar  and  a  teaspoonful  of 
powdered  cinnamon,  and  add  this  to  the   paste,  and  with  a  spatula  mix 
thoroughly  all  together  for  three  minutes.    Butter  and  sugar  well  a  three- 
pint    mold,  pour  in   the  preparation,  and  lay   the  mold  in  a  tin  pan,  filled 
to  half  the  height  of   the  mold  with  warm  water  ;   place   in  the  oven,  and 
let  steam  for  one  hour;  take  it  from  the  oven,  and  with  a  towel  turn  it  on 
a  hot  dessert-dish,  and   serve  with  the  following  sauce  (No.  1153)  in  a. 
sauce-bowl. 

1153.  Sauce  Chaufausen.— Put  half  a  pint  of  cold  water  in  a  sauce- 
pan, with  three  ounces  of  powdered  sugar,  six  cloves,  a  bay-leaf,  and  a 
piece  of  cinnamon  about  an  inch  long.     Put  the   pan  on  the  fire,  and  let  it 
boil  for  five  minutes  ;  then  dilute  an  ounce  of  corn-starch  with  a  gill  of 
cold  water  ;  add  it  to  the  contents  of  the  pan,  and  with  a  whip  stir  briskly 
for  two  minutes.     Add  one  pint  of  Chaufausen  wine,  still  stirring  for  one 
minute  longer,  then  take  from  off  the  fire,  strain  through  a  sieve  into  a 
sauce-bowl,  and  serve. 

1154.  Custard  Pudding.— Put   into  a  vessel  a  quarter  of  a  pound  of 
powdered  sugar,  break  in  five  whole  eggs,  and  with  the  pastry-whip  mix 
well  for  two  minutes  ;  add  a  quart   of  good,  cold  milk,  and  flavor  with'a 
teaspoonful  of  lemon  essence;  mix  well  together  for  one  minute.     Butter 
and  sugar  well  six  small  pudding-molds,  as  for  maraschino  pudding  (No. 
1134)  ;  strain  the  preparation  into  another  bowl,  and  then  pour  it  into  the 
molds  ;  arrange  them  on  a  tin  pan  filled  to  half   the  height  of  the  molds 
with  warm   but  not  boiling  water;  then  place  them  in  a  moderate  oven 
to  steam  for  forty  minutes.     Remove  from  the  oven,  and  with  a  towel 
turn    them   on   a  hot  dessert-dish,   serving   with   a   sauce   a  la  creme. 
(No.  1133). 

1155.  Nelson  Pudding1. — Butter   and    sugar  well    six  small  pudding- 
molds,  as  for   maraschino  pudding  (No.    1134).     Prepare   twelve  lady- 
fingers  (No.  1231),  cut  them  in  two,  paring  them  neatly  and  carefully,  so 
as  to  be    able  to  line  the  molds  evenly,  then  cut  the   parings  into  small 
pieces.     Mix  in  a  plate  three  ounces  of  candied  cherries  with  two  ounces 
of  well-chopped  citron  ;  cover  the  bottom  of  the  molds  with  two  ounces 
of  this,  then  a  layer  of  the  lady-fingers;  spread  half  of  the  remaining  fruit 
on  top,  and  fill  in  with  the  rest  of  the   cake,  finishing  with  the  balance  of 
the  fruit  ;  then  pour  over  the  following  custard:  put  into  a  vessel  four 
ounces  of  powdered    sugar   three  whole  eggs,  and    beat  briskly  with  a 
pastry-whip  for  two  minutes,  then  add  a  pint  of  cold  milk,  flavor  with  a 
teaspoonful  of  lemon  essence,    mix  for  one  minute   longer,   then  strain 
through  a  sieve  into  another  vessel,  and  with  a  ladle  divide  it  evenly  over 
the  six  puddings.     Set  the    molds    in   a   tin  pan,  filling    it   to    half  their 
height   with  warm  water,  and  place   it   in  a  moderate  oven  to   steam  for 


DESSERTS. 


333 


thirty-five   minutes;  take^out  from  the  oven,  turn  them  on  a  hot  dessert- 
dish,  and  serve  with  a  Daniel  Webster  sauce  (No.  1156). 

1156.  Daniel  Webster  Sauce.— Put  into  a  saucepan  four  ounces   of 
apricot  marmalade  (No.  1335),  with   half  a  gill   of  cold  water;  place  it  on 
the  fire,  and  stir  until  boiling;  then  take  it  off,  and  add  immediately  half  a 
pint  of  Saint   Angelos  Tokay  wine,  stirring  thoroughly  for  one  minute. 
Strain  through  a  sieve  over  the  puddings,  and  serve. 

1157.  Lemon  Pudding1,    Cream    Sauce.  —  Put  in  a  saucepan    six 
ounces  of  fresh  butter,  six  ounces  of  powdered  sugar,  six  egg  yolks,  and 
the  grated  peel  of  a  medium-sized,  sound  lemon,  squeezing  in  the  juice  as 
well.     Set  the  pan  on  the  hot  stove,  and  with  a  wire  pastry- whip  stir 
sharply  for   at  least  five  minutes.      Remove  from  the  fire  and  lay  it  on 
a  table;  beat  in  a  copper  basin  the  six  egg-whites  to  a  stiff  froth,  and  add 
them  to  the  other  preparation,  beating  with  the  whip  thoroughly  but  not 
briskly  for  ten  minutes.      Butter  and  sugar  well  six  pudding-molds  as  for 
No.  1134,  fill   them    with   the  preparation,  steam  them   in  a  tin  pan,  and 
serve  exactly  the  same  as  for  custard  pudding  (No.  1154). 

1158.  Orange  Pudding. — Proceed  and  prepare  the  same  as  for  lemon 
pudding  (No.  1157),  only  substituting  an  orange  for  the  lemon,  and  serving 
with  the  following  sauce:  put  in  a  saucepan  two  ounces  of  powdered  sugar, 
half  an  ounce  of  flour,  and  break  in  three  eggs,  adding  a  teaspoonful  of 
corn-starch,  and  then  with   the  pastry-whip  beating  all  together  for  three 
minutes.     Mix  in  three  gills  of  boiling  milk,  place  it  on  the  stove,  and  stir 
well  until  boiling;  then  remove,  and  add  immediately  a  gill  of  sherry  wine, 
mixing  well   for  a  minute   longer,  then   strain   through  a  sieve   over  the 
puddings.     Send  to  the  table  hot. 

1159.  Pudding  a  la  U.  S.  Grant. — Cut  into  small  pieces  six  biscuits 
&  la  cuillere   (No.  1231);    put   them   into  a  vessel  with   three  ounces  of 
candied  cherries  cut  in  two,  three  ounces  of  preserved  quinces  cut  into 
very  fine  pieces,  two  ounces  of  dried  currants  (No.  1080),  three  ounces  of 
powdered  sugar,  and  two  ounces  of  finely  chopped  candied  apricots;  break 
in  three  whole  eggs,  and  pour  over  half  a  pint  of  cold   milk,  and  with  the 
spatula  mix  well  together  for  two  minutes.     Peel,  core,  and  chop  up  three 
medium-sized,  fine,  sound  apples;  add  them  to  the  other  ingredients,  and 
mix  lightly  for  one  minute.      Butter  and  sugar  well  around  the  inside  of  a 
three-pint  pudding-mold,  pour  in   the  preparation,  lay  the   mold  in  a  tin 
pan,  filling  it  to  half  the  height  of  the  mold  with  warm  water;  put  it  in  a 
moderate  oven,  and  let  steam  for  one  hour,  then  remove,  and  with  a  towel 
turn  it  on  a  hot  dessert-dish,  serving  with  the  following  sauce  (No.  1160), 
in  a  sauce-bowl. 

1160.  Sauce  for  U.  S.  Grant  Pudding.— Put  five  ounces  of  peach 
marmalade  (No.  1331)  into  a  saucepan  with  one  ounce  of   quince  jelly  and 
one  ounce  of  fresh  butter  ;  place  the  pan  on  the  stove,  and   stir  with  the 
spatula,  letting  it  boil  for  one  minute  ;  take  from  off  the  fire,  add  immedi- 
ately a  pint  of  champagne,  then  return  to  the  stove,  and  stir  well,  heating 
it  thoroughly,  but  not  allowing  it  to  boil.      Remove,  and  strain  through  a 
siere  into  a  sauce-bowl,  and  send  to  the  table  very  hot  with  the  pudding. 


334  THE    TABLE. 


1161.,  Fruit  Pudding,  Rum  Sauce.— Butter  well  a  pudding- mold 
four  inches  high,  containing  one  quart,  line  the  interior  with  half  a  pound 
of  dumpling-batter  (No.  1125).  Put  into  a  vessel  four  ounces  of  stoned 
cherries,  three  ounces  of  stoned  plums,  and  three  ounces  of  stoned  apri- 
cots ;  sift  four  ounces  of  powdered  sugar  over,  mix  well,  and  pour  it  into 
the  mold.  Have  half  a  pint  of  water  in  a  saucepan  with  six  ounces  of 
granulated  sugar,  place  it  on  the  stove,  and  let  boil  for  five  minutes,  then 
fill  up  the  mold  with  this  syrup,  and  lay  it  in  a  baking-pan  in  a  very  hot 
oven  for  thirty  minutes.  Remove,  and  keep  it  in  a  warm  place. 

1162.  Rum  Sauce. — Put  in  a  saucepan  half  a  pint  of  water  with  four 
ounces  of  granulated  sugar,  and  place  it  on  the  stove,  adding  a  teaspoon- 
ful  of  caramel  (No.  1252) ;  when  boiling  add  half  an  ounce  of  corn-starch, 
diluted  in  two  tablespoonfuls  of  cold  water,  stir  well  with  a  spatula,  and 
let  cook  for  two  minutes.     Remove  from   the  fire,  and  add   immediately 
half  a  gill  of  Jamaica  rum,  mixing  well,  then  strain  it  through  a  fine  sieve 
into  a  bowl.     Lay  a  dessert-dish  over  the  mold,  turn  the  pudding  onto 
it,  pour  the  sauce  over,  and  serve. 

1163.  Plum  Pudding. — Remove  the  skin  and  strings  from  six  ounces 
of  fresh  beef-marrow  ;  chop  it  up  very  fine,  and  place  it  in  a  basin  ;    pick 
and  wash,  as  for  No.  1080,  three  ounces  of  dried  currants,  three  ounces  of 
dried  Sultanas  (No.  1080),  and  mix  them  well  together  with  the   marrow  ; 
add  three  ounces  of  Malaga  raisins  (No.  1081),  three-quarters  of  a  pound 
of   cruhibled  bread-crumbs,   half  a  gill  of   Madeira  wine,  half  a  gill  of 
brandy,  half  a  gill  of  rum,  the  grated  rind  of  half  a  lemon,  two  ounces  of 
candied  citron,  shred  very   fine,  two  ounces   of  powdered   sugar,  a  salt- 
spoonful  of  salt,  and  two  whole  eggs.      Moisten  the  whole  with   a  gill  of 
cold  milk,  add  a  saltspoonfuleachof  allspice,  ground  clove,  and  cinnamon, 
and  half  the  quantity  of  grated  nutmeg  ;    knead  well  with   the   hands,  so 
that  the  ingredients  are  thoroughly  incorporated,  which  will  take  ten  min- 
utes.     Boil  some  water  in  a  saucepan   capable   of  holding  the   pudding  * 
butter  and  flour  a  cloth,  lay  it  on  a  large  colander,  which  will  answer  for 
a  hollow  mold  ;    pour   the    mixture    into  it,  then  hold  the  four  corners 
together,   and    tie   it   firmly,   allowing   sufficient    space    for    it    to    swell. 
Plunge  the  pudding  into  the  boiling   water,  and   let   cook,  leaving   it  half 
covered  ;  the  water  must  boil  steadily  for  five  hours  ;   every  hour  turn  it 
over,  and  then  make  the  following  sauce  :    put  into  a  saucepan  one  ounce 
of  fresh  butter,  two  drachms  of  flour,  and  three  drops  of  lemon  juice,  the 
finely  sliced  rind  of  a  quarter  of  a  lemon,  half  a  saltspoonful   of  salt,  and 
half  an  ounce  of  powdered  sugar.     Moisten  with  a  gill  of  port  wine,  then 
place  the  pan  on  the  stove,  and  with  a  spatula  stir  well,  until  it  comes  to 
a  boil.      Remove  from  the  fire,  and  strain  through  a  fine  sieve  into  a  bowl. 
When  ready  to  serve,  drain  the  plum  pudding  for  one  moment,  untie,  and 
open  the  cloth  ;  serve  it  immediately,  pouring  some  of  the  sauce  over. 

1164.  Cabinet  Pudding  a  la  Sadi-Carnot.— Butter  and  sugar  a   pud- 
ding-mold  of  the   capacity  of  three   pints.     Have  ready  four  ounces  of 
Malaga  raisins,  prepared  as  for  No.   1081,  three  ounces  of  Sultana,  three 
ounces  of  currants,  as  for  No.  1080,  three  ounces  of  finely  chopped  candied 


D  ESSEX  TS.  335 


citron,  and  three  ounces  of  candied  cherries,  cut  in  two.  Mix  well 
together,  then  with  four  ounces  of  the  fruit  cover  the  bottom  of  the  mold, 
put  on  top  a  layer  of  biscuits  a  la  cuillere  (No.  1231),  or  slices  of  sponge 
cake,  four  more  ounces  of  fruit,  another  layer  of  cake,  and  repeat  twice 
more,  and  the  mold  will  then  be  full.  Put  into  a  vessel  a  pint  and  a  half 
of  cold  milk,  six  ounces  of  powdered  sugar,  three  raw,  fresh  eggs,  and  a 
teaspoonful  of  lemon  essence,  and  with  a  pastry-whip  beat  well  for  two 
minutes.  Strain  into  another  vessel,  then  pour  it  slowly  and  carefully 
over  the  cake  in  the  mold,  so  that  it  will  be  thoroughly  impregnated.  Lay 
the  mold  in  a  square  tin  pan,  filling  it  to  half  its  height  with  hot  water, 
then  place  in  a  moderate  oven  for  one  hour.  Remove  it  from  the  pan, 
lay  a  dessert-dish  over  the  mold,  unmold,  and  decorate  the  top  with  fanci- 
ful designs  of  red-currant  jelly  (No.  1326);  serve  it  hot  with  a  sauce-bowl- 
ful of  the  following  sauce  (No.  1165). 

1165.  Sauce  a  la  Sadi-Carnot. — Put  in  a  saucepan  two  ounces  of  fresh 
butter,  stir  in  one  ounce  of  flour,  and   moisten  slowly  with  a  gill   of  cold 
water,  turning  continually;  add  two  ounces  of  powdered  sugar,  place   the 
pan  on  the  stove,  add   half  a  pint  of   Chateau-Lagrange  wine,  and  a  tea- 
spoonful  of  vanilla  flavoring.     Stir  well,  and  let  boil  for  one  minute,  then 
remove,  and  strain  it  through  a  sieve  into   another  saucepan;  replace  the 
pan  on  the  corner  of  the  stove  so  as  to  keep  it  hot,  then  take  one  ounce  of 
citron,  slice  it  as  fine  as  possible,  also  one  ounce  of  finely  minced  pistache; 
add  them  to  the  other  ingredients,  and  finally  stir  in  slowly  a  tablespoon- 
ful  of  red  cura£oa;  mix  well  together  for  one  minute,  then   pour  into  the 
sauce-bowl,  and  serve. 

1166.  Caramel  Pudding. — Put  in  a  vessel  four  eggs  with  three  ounces 
of  powdered   sugar,  mix  briskly  with  the   pastry-whip  for  two   minutes, 
then  add   one   and  a  half  pints   of  cold  milk,  and  a  teaspoonful  of  lemon 
essence;    then  mix  well  again  for  one  minute,  strain  this  through  a  sieve 
into  another  vessel.      Butter  and  sugar  well  six  small  molds  as  for  maras- 
chino  pudding  (No.  1134),  fill  them  one  inch  high  with  caramel  (No.  1252), 
let  cool  off  for  five    minutes,  then  pour  in  the   preparation,  dividing  it 
equally;  place  them  in  a  tin  pan  filled  to  half  the  height  of  the  molds  with 
warm  but   not  boiling  water,  put  in  a  moderate  oven,  and  let    steam  for 
forty   minutes.     Take   them  out,   turn  them  on  a  hot  dessert-dish,  and 
serve  in  their  own  sauce.     This  pudding  may  be  prepared  in  cups  instead 
of  molds. 

1167.  Apple  Charlotte. — Select  four  large  or  six  medium-sized  New- 
town  pippins.      Peel,  core,  and  cut  them  into  quarters.      Put  them  into  a 
saucepan  with  two  ounces   of  fresh  butter  and  four  ounces  of  powdered 
sugar,  and  place  on  a  moderate   fire.     Toss   them  for  two  minutes,  then 
moisten  with  a  gill  of  white  wine,  and  grate   in  the  peel   of  half  a  lemon. 
Cover  the  saucepan,  and  let   cook  for  ten   minutes   so  that  the  liquid  be 
almost  entirely  absorbed  by  the  apples.     Remove  from  the   fire,  and  put 
aside  to  cool.     Take  a  three-pint  charlotte-mold  ;  line  it,  beginning  from 
the  bottom,  with  cut  slices   of  American  bread  the   thickness   of  a  silver 
dollar.     Glaze  them  well  with   melted  butter,  using  a  hair  brush  for  the 


336  THE    TABLE. 


purpose,  and  sprinkle  powdered  sugar  lightly  over.  Let  each  slice  over- 
lap slightly  until  the  bottom  is  covered.  Then  line  the  sides  to  the  edge 
in  the  same  way.  Fill  the  mold  with  the  prepared  apples,  and  cover 
with  slices  of  bread.  Lay  it  on  a  baking-pan,  and  place  it  in  a  brisk  oven 
for  forty-five  minutes,  or  until  the  bread  be  a  good  golden  color.  Then 
take  it  out,  lay  a  hot  dessert-dish  on  top,  turn  it  over,  and  remove  the 
mold.  Heat«in  a  saucepan  two  ounces  of  apricot  marmalade  with  two 
tablespoonfuls  of  maraschino  and  one  of  water.  Mix  well,  pour  it  over 
the  charlotte,  and  serve  very  hot. 

1168.  Small  Apple   Charlottes.— Prepare    and    cook   the    apples    the 
same  as  for  No.  1167,  and  when  removed  from  the  fire,  put  it  aside  to  cool. 
Trim  the  crust  off  of  a  quarter  of  a  loaf  of  stale  American  bread.     Cut  it 
into  slices  the  thickness  of  a  silver  dollar.      Butter  and   sugar   well  six 
small,  round  pudding-molds.      Shape  the  slices  of  bread  carefully,  to  line 
the  insides.      Butter  them  lightly  ;  place  them  in  a  clean  baking-pan,  and 
leave  in  the  oven  for  five  minutes  to  get  a  brown  color.     Remove  them; 
let  them  cool  a  little,  and   then  line  the  molds  with  them.     Fill  in  with 
the  apples,  and  lay  the  full  molds  on  a  baking-pan  in  the  oven  for  twenty 
minutes.     Turn  the  charlottes  out  on  a  dessert-dish.      Heat  half  a  pint  of 
raspberry  juice  in  a  saucepan,  pour  it  over  them,  and  serve  hot. 

1169.  Apples  With  Mice.— Core  and  peel   neatly  six  sound,  fine  New- 
town  apples.     Put  into  a  saucepan  with  a  gill  of  water  and  two  ounces  of 
sugar.      Place  it  on  a  hot  stove,  put   the   lid  on,  and  let  cook  for  ten  min- 
utes.    Meanwhile  boil  four  ounces   of  rice   in  a  pint  and  a  half  of  milk, 
with  half  a  saltspoonful  of  salt.     Flavor  it  with  six  drops  of  orange-flower 
water,  and  let  cook  for  twelve  minutes.      Place   the   cooked  apples  in  a 
square  tin  pan,  pour  the  boiled   rice  over  them,  and   put  into  a  moderate 
oven  for  ten  minutes.     Then  have  a  hot  dessert-dish   ready,  and  with  a 
tinned  cake-turner  dress  them  carefully  on  the  dish,  decorating  the  sides 
with  the  rice.     Should  a  pyramidal  shape  be  desired,  place  three  apples 
in  the  centre,  two  on  top  of  these,  and   the    last   one  above  them  all,  then 
fill  up  the  empty  space  around   them  with  the   rice,  and  serve  with  half  a 
pint  of  vanilla  syrup  in  a  separate  sauce-bowl. 

The  sauce  is  made  thus  :  put  two  pounds  of  granulated  sugar  into  a 
saucepan  with  one  quart  of  cold  water,  and  set  it  on  the  hot  stove.  Stir 
well  for  two  minutes  ;  add  two  vanilla-beans  split  in  halves,  and  boil  for 
ten  minutes  longer.  Remove  from  the  fire  ;  strain  through  a  sieve  into 
another  vessel,  and  use  when  required.  This  syrup,  when  cold,  may  be 
poured  into  bottles,  and  if  corked  tightly  and  put  away  in  a  cool  place, 
will  keep  in  good  condition  for  a  month  at  least. 

1170*  RlZ  au  Lait  d'Amandes. — Into  one  pint  of  boiling  water  in  a 
saucepan  drop  four  ounces  of  well-cleaned  rice,  with  half  a  saltspoonful 
of  salt,  the  peel  of  a  quarter  of  a  medium-sized,  sound  lemon,  and  two 
leaves  of  the  almond  branch.  Let  all  cook  together  for  twelve  minutes. 
Meanwhile  peel  four  ounces  of  almonds.  Pound  them  in  a  mortar  with 
two  tablespoonfuls  of  sweet  cream,  or  the  same  quantity  of  cold  milk  will 
answer.  Tie  a  clean  napkin  over  a  vessel;  pour  on  the  pounded  almonds, 


D  ESSEX  rs.  337 


and  with'a  spatula  rub  the  liquid  gently  through.  Remove  the  rice  from 
the  stove  ;  take  out  the  almond-leaves  and  lemon-peel ;  then  sweeten  with 
three  ounces  of  powdered  sugar,  and  add  the  almond  milk.  Return  it  to 
the  stove,  and  with  a  spatula  stir  gently  while  cooking  for  twelve  min- 
utes. Pour  into  a  hot  china  or  glass  bowl,  and  send  to  the  table. 

1171.  Rizau   Lait  d'Amandes  a  PAirolo.— Proceed   and   prepare   the 
rice  exactly  as  for  the   above  (No,  1170),  but  after  removing  it  from  the 
stove  add  immediately  half  a  gill   of  pure  Swiss  kirschwasser,  mixing  it 
in  well  with  a  spatula  for  five  minutes.      Pour  into  a  china  or  glass  bowl  ; 
cool  for  one  hour  at  least;  then  place  it  in  the  ice-box  until  ready  to  serve. 

1172.  Riz  aux  Pommes  a  la  Bonne  Femme.— Put  a  pint  of  milk  m  a 
saucepan  on  the  stove.     When  boiling,  add   three  ounces   of  well-cleaned 
rice  and  half  a  saltspoonful  of  salt.     Let  cook  for  twenty  minutes,  adding 
one  ounce  of  butter.     Mix  for  one    minute  ;  then   remove   from   the  fire, 
and  let  it  cool  off  for  thirty  minutes.     Add  the  yolks  of  two  eggs.      Beat 
the  whites   to  a  froth  in  a  basin  with  a  wire  whip,  and  add  them  to  the 
rice.     Sweeten  with  three  ounces   of  powdered   sugar  and   flavor  with  a 
teaspoonful  of  orange-flower  water.     Mix  well   together  for  five  minutes. 
Peel  and  core  four  sound  Newtown  pippin  apples,  and  cut  in  slices  about  the 
thickness  of  a  silver  dollar.      Butter  the  sides  of  a  saucepan  lightly  ;  then 
cover  the  bottom  with  a  layer  of  the  prepared  rice  half  an  inch  thick  ;  put 
a  layer  of  sliced  apples  over  this,  and   so  dispose  of  all  the  apples  and  rice 
in  alternate  layers.      Put  on  the  lid,  and  put  the  saucepan  into  a  moderate 
oven  for  fifteen  minutes.     Remove,  dress  on  a  hot  dish,  and  serve. 

1178*  RlZ  ail  Pommes  a  la  Czar. — Prepare  rice  and  apples  as  above 
(No.  1172),  but  before  putting  into  the  oven,  run  a  larding  needle  down 
through  it  in  a  dozen  places  at  equal  distances,  and  pour  over  half  a  gill 
of  Russian  kummel.  Put  on  the  lid;  place  in  a  moderate  oven  and  let 
cook  for  twenty  minutes.  Remove,  and  dress  it  neatly  on  a  dish,  sending 
it  to  the  table  with  a  bowl  of  sauce  a  la  creme  (No.  1133),  but  using  two 
tablespoonfuls  of  the  kummel  instead  of  the  brandy  for  flavoring,  as 
described  in  cocoanut  pudding  (No.  1147). 

1174.  Turban  of  Apples  an  Riz. — Prepare  half  a  pound  of  boiled 
rice  as  for  No.  1172.  Butter  a  mold  holding  three  pints.  Garnish  the 
bottom  and  sides  with  the  rice,  using  a  wooden  spoon  for  the  pur- 
pose. Peel,  core,  and  cut  into  quarters  six  fine,  sound,  Newtown  pip- 
pin apples.  Put  them  into  a  saucepan  with  three  ounces  of  pow- 
dered sugar,  a  gill  of  cold  water,  and  half  a  saltspoonful  ;>f  salt.  Place 
the  pan  on  a  hot  stove,  put  on  the  lid,  and  let  cook  for  ten  minutes. 
Remove,  and  fill  the  mold  with  eighteen  of  the  pieces,  reserving  the  other 
six  for  later  use;  then  put  it  in  a  slow  oven  for  twelve  minutes.  Use  an 
ordinary  towel  to  remove  it  from  the  oven.  Lay  a  dessert-dish  on  top, 
turn  over,  and  lift  off  the  mold.  Decorate  the  base  with  the  rest  of  the 
apples,  inclining  them  slightly;  and  the  top  with  two  ounces  of  cleaned 
currants  (No.  1080).  Garnish  between  the  apples  with  four  ounces  of 
candied  fruits,  placing  some  on  top.  Pears,  angelica,  and  cherries,  all  sliced, 
make  a  pretty  effect.  Return  to  the  oven  for  five  minutes,  and  serve. 

22 


338  THE    TABLE. 


1175.  Iced  Timbale    ail    Riz. —  Line  a  timbale  -  mold    holding  three 
pints   with  a  quarter  of  a  pound  of  pie-paste  (No.   1077).     Have   ready 
three-quarters  of  a  pound  of  boiled  rice  (No.  1172).      Peel,  core,  and   cut 
into  quarters  three  fine,  sound  apples;  put  them  into  a  saucepan  with  two 
ounces  of  powdered  sugar,  one  ounce  of  butter,  half  a  gill  of  cold  water, 
and  half  a  saltspoonful  of  salt.  Cover,  and  let  cook  for  ten  minutes.   Remove 
the  lid,  and  add  to  the  apples  two  tablespoonfuls  of  apricot  marmalade 
(No.  1335).     Stir  slightly  at  the  bottom  for  four  minutes  with  the  spatula, 
being  careful  to  avoid  breaking  the  apples.     Cover  the  bottom  and  sides 
of  the  timbale  with  half  a  pound   of  the  boiled   rice;  pour  in  the  apples, 
lay  the  remainder  of  the  rice  on  top,  and  cover  with  an  ounce  and  a  half  of 
pie-paste.     Put   the   timbale    into  a  moderate   oven,  and   cook  for  thirty 
minutes.     When   the  surface  is  of  a  good   golden  color,  remove,  and  put 
aside  to  cool  thoroughly,  leaving  it  at  least  two  hours.     Turn  it  over  onto 
a  dessert-dish,  remove  the  mold,  and   lay  the  timbale  in  a  short,  low,  ivide 
freezer;  cover,  then  put  it  in  a  tub  of  nearly  the  same  size,  filling  it  well 
with  chopped  ice;  sprinkle  the    top  and  sides  freely  with  rock  salt,  and 
freeze   thoroughly  for  an  hour  and  a  half.      Remove   the  cover  carefully 
to  avoid  any  ice  or  salt  falling  into  the  freezer.    Take  out  the  timbale,  and 
wipe  well  the  dish.     Have  ready  one   pint   of  whipped  cream  (No.  1254) 
with  half  a  gill  of  maraschino;  beat  this  well  for  two  minutes.     Pour  it 
over  the  timbale,  and  send  immediately  to  the  table.     Should  there  be  no 
freezer  handy,  the  timbale   may  be  cooled  by  placing  in  the  ice-box   for 
three  hours. 

1176.  Croustade  de  Riz  Meringnee.— On  a  floured  board  roll  half  a 
pound  of  feuilletage  paste  (No.  1076)  into  an  oval  shape,  and  a  quarter  of 
an  inch  thick.      Lay  it  upside  down  on  an  oval  dish  ten  inches  long  by  six 
wide,  and   with  a  knife   cut  away  the   superfluous   paste.     Remove   the 
dish,  and  place  the  oval   paste  in  a  baking-dish;  then  roll  out   the   pieces 
which  were   cut  away,  and  with  a  small  fancy  paste- cutter  (No.   i)  cut 
it  all  up.     With  a  small  hair  pastry-brush  dipped  in  beaten  egg,  wet  the 
edges  of  the  oval,  and  arrange  the  pieces  all  around,  crown-shaped.   Bake 
this  croustade  in  a  moderate  oven  thirty  minutes.     Have  ready  six  ounces 
of  boiled  rice  (No.  1172).      Peel  and   core   six  medium-sized   fine  apples. 
Put  them  into  a  saucepan  with  two  ounces   of  powdered   sugar,  a  gill  of 
cold  water,  and  half  a  saltspoonful  of  salt.      Put  on  the  lid,  and   let  cook 
on  a  slow  fire  for  twenty  minutes.   Arrange  half  the  rice  on  the  croustade, 
dress  the  apples  over,  and  fill  up  the  cavities   with  the   rest   of   the  rice. 
Add  to  the  juice  of  the  apples  in  the   pan   two  ounces   of  apricot   marma- 
lade (No.  1335).     Mix  well  for  two  minutes  and  pour   it  over  the  whole. 
Then  set  it  in  a  slow  oven  for  fifteen  minutes.     Remove,  and  beat  up  two 
eggs  as  for  a  meringue   (No.    1247),  mixing  in  two  ounces  of  powdered 
sugar.     Put  this  into  a  pastry-bag  (No.  1079),  and  decorate  the  surface  of 
the  croustade  artistically  with  it,  sprinkling  a  little  sugar  over.     Return 
it  to  the  oven  for  five  minutes,  to  get  a  good  color.      Pass  a  knife  gently 
under  the  croustade,  and  dexterously  slide  it  from  the  baking-pan  onto  a 
hot  dessert-dish,  and  serve. 


DESSERTS,  339 


1177.  Rice  with  Milk. — Cleanse  well  a  quarter  of  a  pound  of  fine  Ital- 
ian rice.      Place  it  in  a  saucepan  with   half   a  pint  of  water,  adding  half  a 
pinch  of  salt,  the  zest  of  half  a  lemon,  and  one  bay-leaf.     Cook  slowly  for 
twenty-five   minutes.       Then    put   in   three   tablespoonfuls  of    powdered 
sugar  and  a  pint  of  hot  milk;  finish  cooking  on  a  slow  fire  for  ten  minutes, 
and  serve  in  a  hot,  deep  dish. 

1178.  Rice  a  la  Turque. — Wash  well  a  quarter  of  a  pound  of  rice,  and 
blanch  for  ten  minutes  in  boiling  water.      Put   it   into  a  saucepan,  with  a 
pint  of  milk,  and  let  cook  firmly;  adding  three  tablespoonfuls  of  powdered 
sugar,  and  a  lump  of  sugar  onto  which  has  been  rubbed  the  peel  of  half  a 
small  lemon;  also  half  an  ounce  of  good  butter,  one  ounce  of  cleaned  cur- 
rants   (No.    1080),  and   a    saltspoonful    of    salt.     After  twenty   minutes, 
remove  from  the  fire  and  thoroughly  stir  in  the  yolks  of  four  eggs.     Place 
this  in  a  croustade,  as  for  1176,  and  put  it  in  a  slow  oven  for  fifteen  min- 
utes.   Remove,  sprinkle  with  a  little  sugar,  pass  a  hot  shovel  or  salaman- 
der over  the  top;  glaze  it  well,  and  serve  at  once. 

1179.  Rice  a  FIndienne. — Prepare  the  rice  as  for   the    above    (No. 
1178),  adding  the  third  of   a  glassful  of    rum  and    a   small   infusion   of 
diluted  powdered  saffron,  to  give  it  a  good   color.     Serve  glazed,  as  for 
the  preceding  (No.  1178). 

1180.  Rice  a  la  Franchise, — Wash  well,  and  blanch   in  boiling  water 
for  ten  minutes,  one-quarter  of  a  pound  of  Italian  rice.      Boil   in  a  sauce- 
pan  with  an   ounce  of  butter,  adding  three   tablespoonfuls  of  powdered 
sugar,  a  pint  of  milk,  two  bitter  almond  macaroons  (No.  1209),  half  a  tea- 
spoonful  of  orange-flower  water,  half  an  ounce  of  candied  orange-peel  cut 
into  shreds,  about   twelve  candied   cherries  cut   into   halves,  and  twelve 
large,  seeded,  Muscatel  raisins  (No.  1081);  also  a  quarter  of  an  ounce  of 
thin  slices  of  candied  angelica.    Finish  as  for  rice  a  la  Turque  (No.  1178), 
and  serve  with  a  sauce  thickened  with  a  gill  of  Alicante  or  Val-de-peras 
wine,  or  sherry,  kirsch,  or  rum. 

1181*  Rice  a  la  Conde. — Boil  one  pint  of  milk  with  one  pint  of  water. 
When  boiling,  add  four  ounces  of  well-cleaned  rice.  Boil  twenty-five 
minutes,  stirring  at  the  bottom  every  three  minutes  with  a  spatula.  Set 
the  saucepan  on  a  table;  add  half  a  saltspoonful  of  salt,  four  ounces  of 
powdered  sugar,  and  six  drops  of  orange-flower  water.  Mix  well  for  one 
minute,  break  in  three  whole  eggs,  and  stir  again  for  two  minutes. 
Arrange  the  rice  nicely  in  a  hot  dessert-dish,  keeping  it  high  in  the  centre, 
and  decorate  with  twelve  pieces  of  stewed  peaches  (No.  1332),  two  ounces 
of  dried  currants  (No.  1080),  and  one  ounce  of  candied  angelica  cut  in 
small  lozenge-shaped  pieces;  beginning  with  the  peaches  on  the  top,  and 
arranging  the  remainder  of  the  fruit  around. 

1182.  IVouiUeSj  or  Noodles. — Sift  onto  a  table  one  pound  of  flour;  make 
a  hollow  space  in  the  centre,  and  place  therein  six  egg  yolks,  half  a  gill 
of  lukewarm  water,  one  ounce  of  fresh  butter,  and  half  a  saltspoonful  of 
salt.  Knead  these  thoroughly  for  five  minutes;  then  mix  in  the  flour 
gradually,  and  knead  again  for  five  minutes.  Pile  up  the  paste  into  a 
lump,  flour  the  table  slightly,  and  use  the  left  hand  to  press  the  paste 


340  THE    TABLE. 


down  in  the  centre,  and  with  the  right  bring  up  the  edges  all  around. 
Continue  to  repeat  this  for  five  minutes.  Roll  the  paste  into  a  ball,  put 
it  on  a  dish,  cover  with  a  napkin,  and  set  it  in  a  cool  place  to  rest  for 
fifteen  minutes.  Roll  it  out  to  the  thickness  of  a  fifty-cent  piece.  With  a 
knife  cut  it  into  strips  two  inches  wide,  and  from  these,  beginning  at  the 
end  of  each,  shred  it  with  the  knife  into  narrow  pieces  resembling  matches. 
Leave  these  to  dry  slightly  on  a  floured  board  for  thirty  minutes,  and  they 
will  be  ready  for  use. 

1183.  Buckwheat  Cakes.— Dilute  one  drachm  of  compressed  yeast  with 
a  gill  of  lukewarm  water,  and  let  it  rest  for  ten  minutes.  Add  it  to  a  half 
pound  of  buckwheat  flour  in  a  basin,  pouring  in  a  pint  of  cold  water,  and 
season  with  a  light  pinch  of  salt.  Mix  thoroughly  with  the  spatula,  cover 
the  basin  with  a  cloth,  and  let  rest  for  four  hours. 

Have  a  griddle  large  enough  to  hold  six  cakes.  Grease  lightly  with  a 
piece  of  fat  pork-rind,  and  place  it  on  a  hot  stove.  Pour  half  of  the  batter 
into  the  six  sections  of  the  griddle,  distributing  it  evenly.  Bake  two  and 
a  half  minutes,  turn  over  and  bake  two  and  a  half  minutes  longer.  Heap 
them  on  a  hot  dessert-dish.  Make  the  other  six  exactly  the  same  way. 
Send  to  the  table  with  honey  or  maple  sugar  separately. 

11S4.  Wheat  Cakes. — Put  into  a  vessel  four  ounces  of  sifted  wheat 
flour,  half  an  ounce  of  powdered  sugar,  one  drachm  of  compressed  yeast. 
Break  in  four  whole  eggs,  and  mix  well  with  the  spatula  for  three  minutes. 
Add  half  a  pint  of  cold  milk,  and  beat  well  with  the  pastry-whip  for  four 
minutes.  Strain  through  a  sieve  into  another  vessel.  Place  on  the  stove 
a  small  griddle,  greasing  the  surface  lightly.  Drop  about  two  ounces  of 
the  batter  onto  the  griddle;  bake  ten  seconds;  turn  it  with  a  cake-turner, 
and  bake  ten  seconds  on  the  other  side.  See  that  the  cake  is  a  light  brown 
color  on  both  sides.  Put  them  on  a  hot  dish,  keeping  it  warm  on  a  corner 
of  the  range,  and  proceed  to  make  eleven  more  with  the  remainder  of  the 
batter.  Serve  very  hot,  with  honey  or  maple  sugar  separately. 

1185.  Batter  for  all  Kinds  of  Frying. — Put  half  a  pound  of  flour  into 
a  basin.     Make  a  hollow  in  the  centre,  and  drop  into  it  one  egg  yolk,  half 
a  teaspoonful  of  sweet  oil,  a  tablespoonful  of  brandy,  and  a  light  saltspoon- 
ful  of  salt.      Mix  all  the  ingredients,  except  the  flour,  for  three  minutes, 
using  the  hand.     Then  gradually  knead  in  the  flour,  meanwhile  dropping 
in,  little  by  little,  one  gill  of  cold  water.      Mix  well,  moving  in  the  same 
direction  for  five  minutes.     Then  put  it  into  a  vessel,  cover  with  a  cloth, 
and  set  aside  to  rest  for  three  or  four  hours.     When  ready  to  use,  beat 
the  whites  of  three  eggs  to  a  froth  with  a  pastry-whip,  add  it  to  the  batter, 
and  mix  together  thoroughly  with  the  spatula  for  two  minutes.      It  will 
now  be  ready  for  use,  but  should  it  not  all  be  required,  it  will  keep  in  a 
cool  place. 

1186,  French  Pancakes. — Sift  half  a  pound  of  wheat  flour  into  a  bowl. 
Break  in  three  whole  eggs.     Add  one  ounce  of  powdered  sugar,  and  mix 
well  with  the  spatula,  adding  half  a  pint  of  cold  milk,  pouring  it  in  very 
gradually,  and  mixing  for  five  minutes.    Butter  lightly  a  griddle  or  frying- 
pan;  place  it  on  the  stove,  and  when  it  is  hot,  drop  on  to  it  two  and  a  half 


DES SEATS.  341 


ounces  of  the  batter,  and  bake  two  minutes  ;  turn  over,  and  bake  the 
other  side  as  long.  Turn  the  pancake  on  a  hot  dessert-dish,  and  sprinkle 
over  plenty  of  powdered  sugar.  Make  eleven  more  out  of  the  remaining 
batter.  Serve  very  hot. 

1187.  French  Pancakes  a  la  Gelee.— Make  the  batter  exactly  the  same 
as  for  No.  1186.     When  cooked,  arrange  the  pancakes  neatly  upon  a  nap 
kin,  and  spread  over  each  one  about  a  teaspoonful  of  currant   jelly.      Foil 
them  up  nicely,  and  dress  on  a  hot  dessert-dish,  sprinkling  a  little  pow 
dered  sugar  over.   Then,  with  a  red-hot  iron,  glaze  the  surface  of  each  cake 
in  three  different  parts  ;  wipe  the  sides  of  the  dish  nicely,  and  send  to  the 
table. 

French  pancakes  with  apple,  apricot,  plum,  pineapple,  strawberry, 
raspberry,  or  peach  jelly  are  to  be  prepared  exactly  the  same,  using  differ- 
ent jellies. 

1188.  German  Pancakes. — Prepare  a  batter  as  for  French  pancakes 
(No.  1 1 86)  ;  butter  an  iron  pan,  one  foot  in  diameter  and  one  and  a  half 
inches  deep.      Place  this  on  a  hot  stove,  and  pour  all  the  batter  into  it, 
letting  it  cook  for  three  minutes.     Remove  to  a  brisk  oven  for  seven  min- 
utes.   Take  it  out,  slide  the  cake  carefully  on  a  hot  dessert-dish,  and  send 
it  to  the  table  with  six  pieces  of  lemon. 

1189.  German  Pancakes  with  Apples.— Prepare  the  batter  exactly  as 
for  No.  1 1 86.    Butter  the  pan  as  for  the  above.    When  the  batter  has  been 
poured  in,  spread  over  it  evenly,  one  pint  of  preserved   apples,  cut  into 
small  pieces,  and  finish  cooking  exactly  as  for  the  plain  pancake  (No.  1188). 
When  ready,  slide  it  carefully  on  a  hot  dessert-dish,  sprinkle  plentifully 
with  powdered  sugar,  and  send  to  the  table  very  hot,  with  six  pieces  of 
lemon  separately. 

1190.  Batter  for  Fritters. — Mix  a  quarter  of  a  pound  of  sifted  flour  in 
a  small  basin,  with  half  a  pint  of  lukewarm  water,  to   which  three-quar- 
ters of  an  ounce  of  fresh  butter  has   been  added.      Place   in  a  saucepan, 
which  should  be  tilted  on  the   range  so  that  when  the   water  boils  the 
butter  can  be  skimmed  off  the  top.   Add,  if  necessary,  a  little  more  water 
to  make  a  soft   paste,  beating  well  with  a  spatula,  to  keep   it  free  from 
lumps,  and  of  a  proper  consistence  ;  it  must  be  gray  and  compact-looking. 
Add  just  a  little  warm  water  to  render  the  paste  soft  and  diluted,  although 
sufficiently  thick  to  cover  the  objects  for  which  it  is  intended; that  means, 
it  must  drop  easily  from  the   spoon.     Add  to  this  half  a  pinch  of  salt  and 
two  egg-whites  ;  beat  well  together  for  one  minute,  and  use  at  once. 

1191.  Apple  Fritters. — Take  three   medium-sized,  fine,  sound  apples; 
peel  and  core  them  neatly.     Cut  each  into  six  equal  round  slices.      Place 
them  in  a  vessel,  pour  over  a  gill  of  good  brandy,  add  a  light  saltspoon- 
ful  of  ground  cinnamon,  and  let  all  steep  for  two  hours.     Strain   them 
through  a  fine  sieve,  being  careful   to  keep  them  whole,  and   saving  the 
liquid  for  further  use.      Prepare  a  fritter  batter,  as  for  No.  1190,  dip  each 
slice  separately    into  it,  and  with  a  spoon,  drop  them  singly  into  very  hot 
but  not  boiling  lard,  being  careful   to   remove  them  with  a  skimmer  as 
soon  as  they  are  of  a  good  golden  color.     Two   minutes  will  be  sufficient 


342  THE    TABLE. 


to  have  them  properly  done.  Then  lay  them  on  a  clean  cloth,  to  dry  off 
the  grease.  Arrange  a  folded  napkin  on  a  hot  dessert-dish  ;  arrange  the 
fritters  on  it,  and  leave  it  at  the  oven  door  for  two  minutes.  Dredge 
about  an  ounce  of  powdered  sugar  over,  and  serve. 

1192,  Fritters  Souffles  a  la  Vanille.— Infuse  in  a  saucepan  half  of  a 
vanilla-bean  in  half  a  pint  of  boiling  milk,  and  reduce  it  to  half.  Remove 
the  vanilla-bean,  and  put  in  one  ounce  of  good  butter.  Let  it  come  to  a 
boil,  then  add  two  ounces  of  sifted  flour,  and  with  the  spatula  stir  briskly, 
to  form  a  paste  so  stiff  that  it  will  no  longer  adhere  to  the  saucepan. 
Remove  it  to  another  vessel.  Add  one  ounce  of  powdered  sugar,  two 
egg  yolks,  and  half  a  saltspoonful  of  salt.  Beat  the  white  of  one  egg  to 
a  stiff  froth,  and  mix  it  in  with  half  a  spoonful  of  whipped  cream  (No. 
1254);  this  will  form  a  consistent  paste.  Roll  it  on  a  floured  board, 
besprinkle  lightly  with  flour,  and  cut  out  pieces  the  size  of  a  walnut. 
With  a  skimmer  drop  them  into  very  hot  but  not  boiling  fat.  Cook 
quickly  for  three  minutes,  until  they  are  a  fine  golden  color.  Arrange  upon 
a  folded  napkin,  and  serve  with  powdered  sugar  sifted  over. 

1198.  Pound  Cake. — Put  in  a  vessel  half  a  pound  of  butter,  with  half 
a  pound  of  powdered  sugar.  Grate  in  the  rind  of  half  a  lemon,  and  with 
the  hand  knead  well  for  twenty  minutes.  Break  into  a  plate  five  whole 
raw  eggs;  add  gradually  and  carefully,  kneading  sharply  with  the  hand 
for  ten  minutes  longer.  Now  add  half  a  pound  of  well-sifted  flour,  mix- 
ing the  whole  slowly  and  thoroughly  for  five  minutes  more.  Butter  a 
two-quart,  round  cake-mold,  and  line  it  with  brown  paper  at  the  bottom 
and  sides.  Fill  it  with  the  preparation,  and  put  it  in  a  slow  oven  to  bake 
for  fully  one  hour.  Remove,  and  let  cool  off  for  about  two  hours. 
Unmold,  detach  the  paper,  and  lay  it  on  a  pastry  wire-grate.  Glaze  the 
top  and  sides  with  a  preparation  as  for  vanilla  eclairs  (No.  1245).  Lay  the 
cake  on  a  dessert-dish  with  a  fancy  white  paper.  Prepare  three  ounces  of 
candied  cherries,  two  ounces  of  angelica,  two  ounces  of  red  and  the  same 
of  white  pears,  both  candied;  cut  the  cherries  in  two,  the  angelica  lozenge- 
shaped,  and  the  pears  each  in  six  parts  (except  one  white  one,  which  is 
kept  whole),  keeping  the  fruits  all  separate.  Place  the  whole  pear  on  top 
of  the  cake  in  the  centre,  stem  upward.  Then  decorate  thus  :  at  the  base 
of  the  pear  lay  two  slices  of  red  pear,  carefully,  one  against  the  other  on 
one  side.  Repeat  on  the  other  side,  and  arrange  ^in  the  same  way  two 
slices  of  the  white  pear  in  the  middle  of  the  space  on  one  side,  and  two 
more  slices  opposite.  Now  cover  the  four  empty  spaces  nearest  the  pear 
with  half  a  cherry  each,  and  arrange  four  angelica  lozenges  in  the  empty 
place  at  the  end  of  the  layers  of  pear.  Then  on  each  of  the  four  angelica 
points  lay  half  a  cherry.  Begin  decorating  the  edge  of  the  cake  all  around 
in  a  crown-shape  with  one  angelica  lozenge,  putting  near  the  point  one 
half  cherry,  then  another  lozenge,  and  continue  the  same  all  around  until 
joined.  Arrange  the  remaining  slices  of  pear  in  the  empty  space  near  the 
border,  and  it  will  be  ready  to  send  to  the  table. 

1194.  Wedding"  Cake. — Place  in  a  large  bowl  one  pound  of  powdered 
ugar  and  one  pound  of  well-washed  butter.     Grate   in   the   rind  of  two 


DESSERTS.  343 


lemons;  and  with  the  hand  knead  well  for  ten  minutes.  Break  in  ten 
whole  eggs,  two  at  a  time,  and  knead  for  ten  minutes  longer.  Mix  in  a 
plate  a  teaspoonful  of  ground  cinnamon,  a  teaspoonful  of  ground  cloves, 
two  of  ground  allspice,  one  of  mace,  and  one  of  grated  nutmeg,  and  add 
these,  with  half  a  gill  of  confectioners'  molasses.  Mix  well  for  one  min- 
ute with  the  hand.  Add  one  pound  of  well-sifted  flour,  stirring  for  two 
minutes  more.  Add  two  pounds  of  currants,  as  for  No.  1080,  two  pounds 
of  Sultana  (No.  1080),  two  pounds  of  Malaga  raisins  (No.  1081),  one 
pound  of  candied  citron,  finely  sliced,  one  gill  of  Jamaica  rum,  and  one 
gill  of  brandy.  Mix  the  whole  well  together  for  fifteen  minutes — using 
both  hands,  if  necessary.  Butter  the  interior  of  a  plain,  five-quart,  round 
cake-mold.  Line  the  bottom  and  sides  with  paper,  leaving  it  an  inch  and 
a  half  higher  than  the  edge  of  the  mold.  Pour  in  all  the  preparation,  and 
place  it  in  a  very  slow  oven  to  bake  for  five  hours.  When  done,  lay  it  on 
a  table,  to  cool  off  for  four  hours.  Unmold,  detach  the  paper,  and  turn 
the  cake  bottom  up  on  a  wire  pastry-grate.  After  ten  minutes,  glaze  it 
with  one  egg-white  which  has  been  beaten  in  a  bowl  with  four  ounces  of 
extra  fine  sugar,  using  the  spatula;  use  a  knife  to  apply  the  glazing. 
Now  lay  the  cake  in  a  warm  place  to  dry  for  two  hours.  Then  beat  up 
the  white  of  an  egg  with  four  ounces  of  extra  fine  sugar  for  ten  minutes, 
and  glaze  the  cake  as  before,  evenly  all  around,  and  lay  aside  for  two 
hours  more.  After  it  is  thoroughly  dried,  lay  it  on  a  round  wooden  board, 
with  a  fancy  paper  over,  two  inches  wider  than  the  board.  Procure  a 
fancy  wedding-bell,  with  a  miniature  bride  and  groom  standing  under,  lay 
it  in  the  centre  of  the  cake,  fastening  it  on  with  glace  royale  (No.  1206), 
pressing  it  through  a  paper  cornet  with  a  fancy  tube.  Decorate  the  sur- 
face of  the  cake  with  ornaments  made  of  the  glace;  also  a  fancy  border 
around  the  edge  and  base.  Let  it  dry  slightly  for  two  hours,  and  it  is 
ready  for  use. 

1195.  Sponge  Cake. — Put  into  a  copper  basin  half  a  pound  of  pow- 
dered sugar.      Break  in  seven  whole  eggs,  and  grate  in  the  rind  of  half  a 
lemon.      Beat  well   together  with  the   wire  whip  for  one   minute  ;  then 
place  it  on  a  slow  fire  and  heat   it  slightly,  stirring  it  sharply  and  continu- 
ally.    Take  it  from  the  fire,  and  beat  it  well  until  thoroughly  cold.     Re- 
move the  whip,  and  with  a  skimmer  mix  in  carefully  and  slowly  half  a 
pound  of  well-sifted  flour;  two  minutes  and  a  half  will  be  sufficient.     But- 
ter the  interior  of  a  one-quart,  round   cake-mold,  and   line  it  with  paper, 
keeping  it  an  inch  and  a  half  higher  than  the  mold.     Then  fill  it  with  the 
preparation,  and  bake  for  one  hour  and  fifteen  minutes   in  a  moderate 
oven.     Let  it  cool  thoroughly  for  two  hours;  unmold,  place  it  on  a  pastry 
wire-grate,  and  glaze  it  the  same  as  for  vanilla  eclairs  (No.  1245).     Deco- 
rate artistically  with  a  glace  royale  (No.  1206),  arranging  it  in  any  desired 
fanciful  design.     Serve  on  a  dessert-dish  covered  with  a  fancy  paper. 

1196.  Waffles,  with  Sugar.— Put  in  a  vessel  three  ounces  of  powdered 
sugar,  one  pound  of  flour,  three  raw  eggs,  three  ounces  of  melted  butter; 
mix  all  well  together  with  a  spatula  for  five  minutes.     Add  a  pint  and  a 
half  of  sweet  cream,  and  mix  again  well  for  two  minutes.     Have  your 


344 


THE    TABLE. 


waffle-iron  hot  on  both  sides,  and  on  a  clear  fire.  Grease  with  melted 
butter,  using  a  feather  for  the  purpose,  and  drop  into  each  of  the  holes 
two  tablespoonfuls  of  the  paste.  Bake  two  minutes  on  each  side,  and  if 
they  have  not  a  good  golden  color  bake  one  minute  longer  on  each  side. 
Heap  them  as  fast  as  cooked  on  a  hot  dessert-dish.  When  all  are  done, 
besprinkle  plentifully  with  powdered  sugar,  and  serve  very  hot. 

1197.  Savarin  Cakes. — Dissolve  two  drachms  of  compressed  yeast  in 
a  gill   of  lukewarm  cream.     Add  four  ounces  of  sifted  flour,  knead  well 
for  two  minutes,   and  set   in  a  warm   place  for  five  minutes.     Sift  into 
another  vessel   six  ounces  of  flour.     Make  a  hollow  in  the  centre,  and 
pour  into  it  two  ounces  of  powdered  sugar,  four  eggs,  a  gill  of  lukewarm 
milk,  and  a  saltspoonful  of  salt.      Knead  these  well  for  two  minutes,  but 
do  not  mix  in  the  flour.     Add   three  ounces  of  melted  butter  and  half  a 
gill  of  cura^oa  (or  any  other  liquor  desired),  then  knead  in  the  flour  with 
the  other  ingredients,  adding  the   yeast-dough   previously  laid  aside,  and 
mix  with  the  hands,  briskly  beating  the  whole  in  a  contrary  direction  for 
twenty  minutes  without  ceasing.     Cover  with  a  cloth,  and   set  in  a  warm 
closet  to  raise  double,   which   will  take  about  half  an   hour.     Butter  a 
crown-shaped   mold  holding  about  three  pints.     When  ready,  take   two 
ounces  of  peeled  almonds    (No.  1207),  mince   fine,  and  add  them   to   the 
dough,  and  beat   well  together  for  two   minutes  longer.     Then  with   a 
spoon  drop  the  paste   carefully  into  the   mold  ;  this  not  being  quite  filled 
to  the  top.     Set  aside  again    in  the  warm  closet   until  the  paste  raises  to 
the  edge  ;  then  place  in  a  moderately  brisk  oven  for  twenty-five  minutes. 
Should   the   oven  be   slow,   thirty-five    minutes   will    be    necessary.      To 
ascertain  whether  the   cake  be   perfectly  baked,  thrust  the  point  of  a  lard- 
ing-needle   into  the  centre,  and   should  any  dough  adhere  to  it,  the  cake 
must  be  left  in  five  minutes  longer. 

When  done,  turn  it  out  on  a  plain,  round  wire  grate,  and  glaze  it  with 
a  firm  glace  a  1'eau  made  as  follows  :  put  into  a  sugar-pan  one  ounce  of 
granulated  sugar,  with  one  tablespoonful  of  cold  water,  and  let  it  come  to 
a  boil ;  remove,  and  add  immediately  a  tablespoonful  of  cura^oa,  mixing 
well  together.  Glaze  the  cake  with  this,  then  let  cool.  Place  a  folded 
napkin  on  a  dessert-dish,  dress  the  cake  nicely  on  top,  and  serve. 

1198.  Savarin  Cake,  hot. -Prepare  a  savarin  cake  exactly  as  for  the 
above  (No.  1197),  and   when  unmolded,  place  it  on  a  wire  grate,  but  do 
not  glaze  it.      Pour  into  a  saucepan  a  pint  of  cold  water  with  five  ounces 
of  granulated  sugar,  and  let  boil  for   five  minutes.     Take  it  off,  and  add 
immediately  half  a  gill  of  kirsch,  mixing  it  in  well.     Place  the  grate  with 
the  savarin  in  a  vessel,  take  hold   of  the   handle  with  the  right  hand,  and 
drop  the  syrup  carefully  all  over  the  top;  lift  up  the  grate  and  cake.     Re- 
move the  syrup  remaining  in  the  vessel  into  the  pan,  boil  it  again;  return 
the  grate  and  cake  to  the   vessel,  and  pour  over  the   remaining  syrup. 
Then,  lifting  the  grate  on  one  side,  glide  the  cake  carefully  onto  a  dessert- 
dish.     Put  into  a  saucepan  four  ounces  of  candied  cherries  with  half  a  gill 
of  kirsch.     Stir  it  slightly  until  it  comes  to  a  boil   and  decorate  the  top  of 
the  cake  with  it  ;  then  serve. 


D  ESSEX  rs. 


345 


1199.  Savarin  Cake  a  1'Anglaise.— Prepare  a  savarin  cake  as  for  No. 
1197;  when  unmolded,  place   it  on  a  wire  grate  ;  do  not  glaze  it.      Cut   it 
evenly  through  the  centre,  so  as  to   make   two  equal  discs.     Garnish  the 
top  of  the  under  one  with  four  ounces  of  apricot  marmalade  (No.  1335); 
arrange  the  other  half  on  top  as  carefully  as  possible,  so  that  the  cake  has 
its  original  form.     Have  a  dessert-dish  with  a  folded   napkin  ;  dress  the 
cake  on  top,  and  serve  with  a  sauce-bowl  of  creme  a  1'Anglaise  (No.  1200) 
separately. 

1200.  Creme  &  1'Anglaise.  — Put  into  a  saucepan  two  ounces  of  butter 
and    one    ounce   of  flour.      Place  on  a  slow  fire,  and  with  a  spatula  stir 
slightly    for  two   minutes,   adding  two  ounces   of    sugar,  half   a   gill   of 
Madeira  wine,  and  one  gill  of  Middletown  milk;  stir  well  again  for  two 
minutes,  to  avoid  its  coming  to  a  boil.     Then   take   it   from  the  fire,  and 
immediately   add  half  a  gill  of  rum,  stirring  it  slightly  again.      Pour  the 
creme  into  a  sauce-bowl  and  serve  with  the  savarin. 

1201.  Brioches.— Take  half  a  pound  of  sifted  flour,  put  two  ounces  of 
it  into  a  vessel.      Make  a  hollow   in  the  centre,  and   put  into   this   two 
drachms  of  compressed  yeast  and  half  a  gill  of  lukewarm  milk.      Dissolve 
well  the  yeast  with  the  milk  for  about  one  minute,  then  quickly  beat  in 
the  flour  for  one  minute.     Cover  the  vessel  with  a  cloth,  and  let  it  rest  in 
a  warm  closet  for  fifteen  minutes.      Put  in  another  vessel  the  remaining 
six  ounces  of  flour,  make  a  hollow  in  the   centre,  and  put  into  it   half  a 
saltspoonful  of  salt,  three  whole  eggs,  two  tablespoonfuls  of  sweet  cream, 
two  ounces   of  fresh    butter,  and    one    ounce  of  powdered    sugar.       Mix 
thoroughly  with  the   hand,  all  except  the  flour,  for  three  minutes,  men 
incorporate  the  flour  gradually,  and  beat  it  sharply  with  the  hands  for  three 
minutes.     Add  one  egg,  beat  one  minute;  add  another,  and  beat  one  min- 
ute longer.     Take  four  ounces  of  fresh  butter,  spread  it  in  pieces  over  the 
paste,  then  mix  in  well  for  two  minutes.     The  yeast  being  properly  raised 
double  by  this  time,  add  it  to   the   other  ingredients,  and   mix  the   whole 
carefully  by  cutting  it  several  times  with   the   hand,  being  sure  to  repeat 

,this  for  at  least  five  minutes.  Cover  the  vessel  with  a  cloth,  and  lay  it  in 
a  closet  or  elsewhere,  at  a  moderate  temperature  of  about*eighty  degrees, 
for  three  hours,  when  it  will  be  raised  to  twice  the  size.  Then  with  the 
right  hand  cut  it  again  into  pieces  in  every  direction,  for  about  four  min- 
utes. Then  recover  the  vessel  with  the  cloth,  and  leave  it  in  a  cool 
place  for  thirty  minutes.  Dredge  a  board  with  flour,  pour  the  paste  over 
it;  then  cut  off  a  three-ounce  piece,  and  lay  it  aside.  With  the  hands  roll 
up  the  remaining  part  of  the  paste  into  a  ball.  ..  Butter  well  a  round,  two- 
quart  mold,  line  it  with  paper,  and  put  in  the  paste.  Take  the  piece  laid 
aside,  and  roll  it  pear-shaped  with  the  hands.  Make  a  small  cavity  in  the 
centre  of  the  paste  in  the  mold,  using  a  spoon.  Arrange  the  pear-shaped 
piece  in  this,  having  the  larger  part  on  top.  Then  lay  the  mold  on  a 
baking-sheet  ;  glaze  the  top  lightly  with  beaten  egg,  and  put  it  in  a 
moderate  oven.  After  it  has  been  in  fifteen  minutes,  cover  it  with  a 
buttered  paper,  close  the  oven  door,  and  bake  lor  one  hour  more  ,  test  it 
by  thrusting  in  a  larding-needle,  and  if  no  dough  adheres  to  this  the  brioche 


34  6  THE    TABLE. 


is  thoroughly  cooked:  if  not,  leave  it  in  ten  minutes  longer.  Remove 
from  the  oven,  unmold,  and  let  it  cool.  Dress  on  a  dessert-dish  with  a 
folded  napkin,  and  serve. 

1202.  Small    Brioches. — Prepare   the  dough  as   for  the   above   (No. 
1201),  and  when  raised  to  twice  the  size,  lay  it   upon  a  board  which  has 
been  lightly  dredged  with  flour.     Cut  out  a  piece  of  three  ounces,  and  lay 
it  aside   until   needed,  then  cut  the  rest  of  the   paste  into  twelve  equal 
pieces,  and  with  the  right  hand  roll  them  into  separate  balls.     Lay  these 
in  a  pastry  baking-pan.    Divide  the  paste  laid  aside  into  twelve  parts,  roll 
them  out,  and  give  each  a  pear-shape.    With  a  spoon  make  a  cavity  in  the 
centre  of  each  ball,  and  put  into  each  one  of  the  pear  pieces,  having  the 
larger  part  on  the  top.    Leave  them  to  rise  in  a  closet  for  fifteen  minutes; 
glaze  them  lightly  with  beaten  egg,  and  put  them  in  a  brisk  oven  for  twelve 
or  fifteen  minutes,  but  no  longer.     Remove,  and  with  a  light   hair-brush 
glaze  them  all  over  with  fresh  butter.      Keep  in  a  warm  place  until  ready 
to  serve.    If  the  brioches  should  be  required  cold,  do  not  glaze  them  with 
butter,  but  dress  them  on  a  dessert-dish  with  a  folded  napkin.    It  is  better 
to  prepare  the  paste  the  evening  previous,  covering  it  with  a  cloth,  and 
leaving  it  in  a  cool  place  over  night. 

1203.  Brioche  a  la  Conde. — Have  a  brioche  cooked  as  for  No.    1201, 
and  when  done,  cut  it  in  two,  crosswise.     Then  with  a  spoon  spread  over 
the  top  of  the  lower  half  four  ounces  of  apricot   marmalade   (No.    1335), 
mixed  with  one  ounce  of  melted  butter.     Then  replace  the  other  half  on 
top.      Put  in  a  saucepan  two  ounces  of  candied  cherries,  four  ounces  of 
candied  apricots,  cut  in  slices,  and  four  ounces  of  candied  pineapple.    Add 
half  a  pint  of  cold  water,  and  boil  well  together  on  a  hot   fire   for  three 
minutes.     Dress  the  brioche  on  a  dessert-dish,  pour  the  preparation  over, 
and  serve  hot. 

1204.  Brioches  Flllttes. — Prepare  a  brioche  paste,  as   for  No.    1203  ; 
lay  it  on  a  floured  board,  and  cut  it  into  twelve  equal  pieces.     Roll  out 
each  one  separately  with  the  hands  until  it  is  ten  inches,  or  three  finger- 
lengths,  long,  rounding  them  into  shape.      Put  them  in  a  pastry   baking- 
pan,  and  leave  them  in  a  closet  to   rise   for  ten  minutes  ;    take  out  and 
glaze  them  lightly  with  beaten  eggs,  sprinkle   them  over  with  powdered 
sugar,  and  put  them  in  the  oven  for  ten  minutes  ;  remove,  and  dress  them 
on  a  dessert-dish   with  a  folded  napkin,   and  serve  when  cool.     These 
brioches  will   keep  well  for  three  or  four  days,  and  they  are  delicious 
when  served  with  tea,  coffee,  or  chocolate. 

1205.  Allumettes. — Take  three  quarters  of  a  pound  of  feuilletage  (No. 
1076) ;  spread  it  out  twelve  inches  long  to  four  inches  wide.     Cover  with 
a  thin  layer  of  glace  royale  (No.  1206).     Divide  it  into  six  even  pieces  ; 
put  them  in  a  pan,  and  let  rest  for  five  minutes.     Then  place  in  a  moder- 
ate oven,  and  bake  for  forty  minutes,  until  of  a  good  golden  color.    Serve 
either  hot  or  cold. 

1206.  Glace  Eoyale  for  Allumettes.— Put  into  a  small  bowl  half  the 
white  of  a  raw  egg  and  two  ounces  of  extra  fine  sugar,  and  beat  well, 
with  a  spatula.     Drop  in  carefully  just  one  drop,  and  no  more,  of  lemon 


DESSERTS.  347 


juice;  beat  again  for  five  minutes,  until  thickened;  it  will  then  be  ready 
for  use. 

1207.  How  to  Peel  and  Pound  Almonds.— Put  the  almonds  into  boil- 
ing   water;  let   them    soak   three  minutes;  strain,  and   lay  them  in  cold 
water  to  thoroughly  cool.    'Drain  well  again,  and  peel  by  pressing  each 
almond  between  the  thumb  and  fingers.     Then  put  them  into  a  sieve,  and 
place  them  at  the  door  of  a  slow  oven  to  dry  for  ten  minutes.   Now  pound 
them  gently  in  a  mortar,  stirring  well  to  prevent  them  from  getting  oily, 
and  taking  care  to  pound   them  very  fine  for  at  least   ten   minutes.     Lay 
them  on  a  cold  dish,  and  use  when  needed. 

1208.  Almond  Cake  Grlace. — Put  a  quarter  of  a  pound  of  powdered 
sugar  and  a  quarter  of  a  pound  of  butter  into  a  bowl;  beat  well  together 
with  a  wooden  spatula  for  ten  minutes.      Break  in   two  eggs;  beat  well, 
and  break  in  two  more;  continue  beating,  and  break  in  two  more  (six  in 
all),  until  well  mixed  together.     Then  grate  in  the  peel  of  the  third  of  a 
small  lemon.    Add  two  ounces  of  peeled  and  pounded  almonds  (No.  1207), 
and  a  quarter  of  a  pound  of  flour.     Mix  gradually  together  for  no  longer 
than  two   minutes.      Butter  and  sugar  a  round   form  holding  one  quart, 
and  pour  the  preparation  into  it.      Place  it  in  a  slow  oven  for  one  hour. 
See  that  it  gets  a  good   golden  color.     Take  it  out;  let  it  get  thoroughly 
cool,  and  remove  from  the  mold.     Lay  it  on  a  dish  with  a  folded  napkin. 
Glaze  the  top  lightly  with  a  small  hair-bush,  as  for  No.  1206,  until  it 
looks  well,  and  send  to  the  table. 

1209.  Bitter  Almond  Macaroons. — Take  a  quarter  of  a  pound  of  sweet 
almonds,  and  two  ounces  of  bitter  almonds;  peel  and  pound   them  as  for 
No.  1307.    •  Put  them  into  a  bowl  with  twelve  ounces  of  powdered  sugar 
and  the  whites  of  two  eggs.      Mix  thoroughly  with  a  wooden   spatula  for 
at  least  five  minutes.     Then  take  a  pastry-bag  (No.  1079),  slide  down  to 
the  bottom  of  it  a  No.  3  tube  (which  should  not  be  larger  than  a  five-cent 
piece), and  pour  the  preparation  into  the  bag.      Prepare  a  pastry  baking- 
pan;  lay  on  it  a  piece  of  brown  paper  the  full  size  of  the  pan  (do  not  put 
it  on  the  stove  at  present);  then  with  the  two  hands  press  the  preparation 
down  gently  into  the  papered  pan,  dropping  it  carefully  into  bits  the  size 
and  shape  of  a  silver  quarter-dollar,  trying  to  have  them  as  near  alike  as 
possible,  and  taking  care  that  each  is  entirely  separated  from  the  others. 
Take  a  damp  towel  and  drop  it  gently  on  to  the  macaroons,  so  as  to  shape 
them  perfectly.     Then  place  the  pan  in  a  slow  oven  for  twenty  minutes. 
Before  lifting  them  out,  be  careful  that  they  are  a  good  golden  color.  Let 
them  get   thoroughly  cool.     To  remove  the   macaroons   easily  from  the 
paper,  wet  part  of  a  table;  lay  the  paper  over  this  for  two  minutes,  and 
the  macaroons  will  detach   very  easily.     The  above   quantity  will  make 
about  fifty  macaroons.      Put  aside  in  a  jar  those  not   needed,  as  they  will 
keep  perfectly  fresh  for  several  days. 

1210.  Sweet  Macaroons. — Proceed  as  for  bitter  macaroons  (No.  1209), 
only  omitting  the  two  ounces  of  bitter  almonds,  and  substituting  for  them 
two  extra  ounces  of  sweet  almonds,  or  six  ounces  in  all. 

1211.  Apple  Cake. — Peel  and  core  four   fine,   sound    pippin  apples. 


THE    TABLE. 


Put  them  into  a  saucepan  with  two  ounces  of  boiled  and  peeled  chestnuts, 
and  a  piece  of  cinnamon  an  inch  long.  Toss  well  on  the  fire  for  ten  min- 
utes, then  transfer  them  to  a  copper  basin,  stirring  in  a  teaspoonful  of 
corn-starch,  and  adding  a  quarter  of  a  pound  of  powdered  sugar.  Place 
on  a  slow  stove  for  ten  minutes,  then  put  aside.  When  thoroughly 
cooled,  add  three  egg  yolks  and  one  whole  one  ;  mix  well  with  a  wooden 
spatula,  and  the  preparation  will  be  ready  for  use.  Take  a  three-pint, 
square  mold,  butter  it  lightly,  and  with  a  small  hair-brush  sprinkle  in  a 
little  powdered  sugar,  and  pour  in  the  prepared  apple.  Place  the  mold  io 
a  tin  pastry-pan,  filling  the  latter  to  half  the  height  of  the  mold  with  cold 
water,'  and  place  the  whole  in  a  moderate  oven  for  thirty  minutes.  Take 
the  mold  from  the  pan,  and  lay  on  top  of  it  a  hot,  deep  dessert-dish, 
slightly  larger  than  the  cake  ;  turn  the  mold  bottom  up,  and  lift  it  off, 
leaving  the  cake  on  the  dish.  While  the  cake  is  in  the  oven,  prepare  the 
following  sauce  :  mix  in  a  saucepan  two  egg  yolks,  one  ounce  of  pow- 
dered sugar,  half  a  pint  of  water,  and  half  a  teaspoonful  of  ground  cinna- 
mon. Place  on  a  brisk  fire,  and  stir  constantly  for  five  minutes,  not 
allowing  it  to  boil.  When  the  cream  is  ready,  add  half  a  glassful  or  a 
gill  of  rum,  or  any  other  kind  of  liquor.  Mix  well  for  half  a  minute,  pour 
the  sauce  over  the  cake,  and  serve  very  hot. 

1212.  St.  Honors  ll  la  Rose  Delmonico. — Peel  neatly  two  medium- 
sized,  sound,  red  oranges.  Separate  the  sections  carefully  to  avoid  tear- 
ing the  skin,  as,  should  they  lose  any  of  their  juice,  they  would  become 
useless.  Lay  a  sheet  of  paper  over  a  tin  pan,  arrange  the  pieces  of 
orange  on  top,  and  leave  them  in  a  warm  place  to  dry  for  four  hours. 
Wipe  neatly  twenty-four  Malaga  grapes,  leaving  on  each  about  a  quarter 
of  an  inch  of  stem,  so  that  they  shall  remain  firm  while  using  them.  Beat 
up  a  pint  and  a  half  of  sweet  cream  a  la  vanille  as  for  No.  1254,  and  lay  it 
aside  in  a  cool  place  until  needed.  Roll  three  ounces  of  pie-paste  (No. 
1077)  into  a  round  piece  eight  inches  in  diameter.  Lay  it  on  a  baking- 
sheet  ten  inches  wide,  and  proceed  to  prepare  a  pate-a-chou  as  follows  : 

Put  into  a  saucepan  a  gill  of  cold  milk  with  one  ounce  of  good  butter, 
place  it  on  a  hot  fire,  and  when  boiling,  add  at  once  three  ounces  of  well- 
sifted  flour.  Stir  briskly  with  the  spatula  all  round  ;  take  it  from  the 
fire,  set  on  a  table,  and  add  immediately  a  saltspocnful  of  powdered 
sugar,  mixing  well  for  one  minute  more.  Break  in  an  egg,  stir  briskly 
for  one  minute,  break  in  another,  mix  again,  and  then  another,  mixing  all 
together  for  two  minutes.  Slide  down  the  pastry-bag  (No.  1079)  a  tube 
(No.  3),  pour  in  the  above  preparation,  and  press  down  the  top  with  the 
hands  onto  the  edge  of  the  paste  in  the  baking-sheet,  so  as  to  make  an  even 
border  half  an  inch  high,  and  with  the  remainder  of  the  paste  press  down 
onto  another  baking-sheet  into  twenty-four  small,  round  choux,  half  an  inch 
in  diameter,  leaving  them  one  inch  apart.  Glaze  the  surfaces  with  beaten 
egg,  and  place  them  in  a  brisk  oven  to  bake  for  twelve  minutes.  Remove, 
and  let  them  get  thoroughly  cold.  Spread  over  the  paste,  inside  the  bor- 
der, two  tablespoonfuls  of  apple  sauce  (No.  1328);  then  put  it  in  a  mod- 
erate oven  to  bake  for  twenty-five  minutes.  Remove,  and  put  to  cool  for 


DESSERTS.  349 


thirty  minutes.  Make  a  paper  cornet,  cut  off  a  quarter  of  an  inch  from 
the  point,  and  put  into  it  three  ounces  of  currant  jelly  (No.  1326).  Press 
this  out  gently,  dividing  it  evenly  into  the  twenty-four  small  choux. 
Cook  one  pound  of  granulated  sugar  as  for  No.  1264.  Oil  two  square 
feet  of  the  surface  of  a  marble  table,  and  place  at  hand  the  pan  containing 
the  sugar.  Plunge  one  of  the  grapes  into  this  ;  remove  it  immediately 
with  a  fork  and  lay  it  on  the  oiled  table.  Proceed  the  same  with  the  other 
twenty-three,  being  careful  to  lay  them  one  inch  apart  from  each  oth?r. 
Now  dip  twelve  of  the  sections  of  prepared  oranges  into  the  sugar,  one  by 
one,  and  lay  them  on  the  oiled  table  exactly  the  same  as  the  grapes.  Dip 
carefully  the  surfaces  of  the  small  choux  into  the  sugar,  and  lay  them  on 
the  same  oiled  table.  Then  take  the  St.  Honore  bottom  in  the  baking- 
sheet,  and  proceed  to  arrange  it  as  follows  :  with  the  cooked  sugar  stand- 
ing on  the  right,  lift  the  choux  up,  one  by  one,  dipping  one  side  of  each 
lightly  in  the  cooked  sugar,  arranging  them  on  top  of  the  pate-a-chou 
border  close  together  to  form  a  crown.  Should  the  sugar  be  too  thick, 
return  it  to  the  stove,  and  let  it  boil  up  once  ;  then  take  it  off,  and  dip  the 
thin  part  of  the  oranges  lightly  in  it,  and  lay  them  over  the  small  choux, 
the  thick  part  upward,  each  one  adhering  to  the  other,  until  they  form 
the  crown.  Dip  the  tops  of  the  grapes  lightly  into  the  same  sugar, 
and  place  one  on  each  join  of  the  oranges,  with  another  in  the  centre,  the 
stems  being  upward  ;  attach  to  the  small  choux  the  six  remaining  grapes, 
dividing  them  evenly.  Arrange  a  fancy  paper  on  a  dessert-dish,  and  lay 
the  St.  Honore  over  carefully,  then  take  the  froth  part  only  of  the 
whipped  cream  ;  transfer  it  to  another  vessel,  and,  with  the  whip,  beat 
briskly  for  five  minutes,  adding  half  a  gill  of  good  cognac,  a  quarter  of  a 
gill  of  Swiss  kirsch,  and  three  ounces  of  well-pounded  and  sifted  maca- 
roons (No.  1210).  Mix  well  together  for  two  minutes  longer,  and  fill  the 
empty  space  of  the  St.  Honore  with  three-quarters  of  this  preparation, 
keeping  it  as  high  as  possible.  With  the  use  of  the  pastry-bag  and  fancy 
tube  press  down  the  rest  of  the  cream,  and  decorate  artistically  the  top 
and  sides,  taking  care  not  to  put  any  on  the  oranges,  and  send  to  the 
table. 

1213.  Gingerbread  a  la  Franchise. — Make  a  hollow  space  in  a  pound 
of  flour  laid  on  the  table.  Peel  and  chop  up  very  fine  five  ounces  of 
almonds;  put  them  into  the  hollow  with  a  saltspoonful  of  grated  nutmeg, 
the  same  quantity  of  ground  cloves,  four  ounces  of  powdered  sugar,  and 
seven  ounces  of  fresh  honey.  Knead  the  ingredients  well  for  five  minutes, 
then  mix  in  the  flour,  and  knead  the  preparation  with  the  hands  in  all 
directions  for  fully  thirty  minutes  without  ceasing.  Finish  by  forming  it 
into  a  ball.  Lay  this  on  a  dish,  cover  it  with  a  napkin,  and  place  it  in  a 
temperature  of  about  60°  for  six  hours.  Lay  the  paste  on  a  floured  table, 
and  roll  it  out  eighteen  inches  long  by  twelve  wide.  Butter  well  a  baking- 
sheet,  lay  the  paste  on  top,  and  put  it  in  a  very  slow  oven  to  bake  for 
forty-five  minutes.  Remove,  lay  the  baking-sheet  on  the  table,  cutthecake 
immediately  into  small  pieces,  lozenge  shaped,  one  and  a  half  inches  long 
by  one  inch  wide,  or  any  other  shape  desired;  let  cool  off  thoroughly  for 


350  THE    TABLE. 


about  twenty  minutes,  then  dress  on  a  glass  bowl,  and  serve.  The  above 
cakes  can  be  glazed  with  a  glace  a  1'eau,  as  for  No.  1197,  and  served  the 
same. 

1214.  Strawberry  Shortcake. — Put  into  a  vessel  half  a  pound  of 
powdered   sugar  with  half  a  pound  of   well-washed   butter,  grate   in  the 
rind  of  half  a  sound  lemon,  and,  with  the  hand,  mix  well  for  ten  minutes. 
Break  in  five  whole  eggs,  one  at  a  time,  meanwhile   mixing  for  ten  min- 
utes longer,  always  with  the  hand.     Then  add   gradually  half  a  pound  of 
well-sifted  flour,  and  mix  for  three  minutes.     Cover  a  baking-sheet  with 
brown   paper,  place  on  top  three  tin  cake-rings,  nine  inches   in  diameter 
and  one  inch  high.     Divide  the  preparation  equally  into   the  three   rings; 
then  place  in  a  moderate  oven  to   bake  for  thirty  minutes.      Remove,  and 
allow  the  cakes  thirty  minutes  more  to  cool.     Lift  up  the  paper,  with  the 
cakes,  turn  it  upside  down  on  the  table,  remove  the  paper,  and  detach  the 
cakes  from  the  rings  by  passing  a  knife  all  around.      Pick  and   clean  thor- 
oughly three  pints  of  fine,  sound,  ripe   strawberries;  have  a  dessert-dish 
with  a  fancy  paper  over,  lay  one  of  the  cakes  on  top  of  this,  spread  over 
eve-nly   two  tablespoonfuls  of  whipped    cream    (No.    1254),    then    cover 
with  half  the  strawberries,  nicely  and  evenly  divided.     Sprinkle  liberally 
with  powdered  sugar,  then  cover  with  another  cake,  spread  over  the  same 
quantity  of  cream  as  before,  then  arrange  the  other  half  of  the  strawber- 
ries on  top;  dredge  again  with  powdered  sugar, and  lay  the  last  cake  over 
all,  sprinkling  with  more    sugar.    Slide  down  a  tube  (No.  2)  into  a  pastry- 
bag  (No.  1079),  put  into  it  six  tablespoonfuls  of  whipped  cream  a  la  vanille 
(No.  1254),  and  with  it  decorate  the  top  of  the  cake  in  an  artistic   manner, 
and  send  to  the  table. 

1215.  Blackberry   Shortcake. — Prepare     and    proceed     exactly    the 
same  as  for  strawberry  shortcake  (No.  1214),  only  substituting  three  pints 
of  well-picked,  and  thoroughly  cleaned,  fine,  sound,  ripe  blackberries  for 
the  strawberries,  and  serving  the  same. 

1216.  Baba. — Have  ready  half  a  pound  of  the  best  flour,  one  drachm 
of  compressed  yeast,  and  half  a  gill  of  warm  water.      Put  three    ounces  of 
the  flour  into  a  vessel,  make  a  hollow  in  the  centre,  and  in  it  lay  the  yeast 
and  water;  with  the  hands  mix  the  yeast  gently  with  the  water  for  three 
minutes,    then    mix    all    together    gradually  for    three    minutes    more. 
Cover     the    vessel    with    a     towel,     and     leave     it     in     the    warmest 
place  in  the    kitchen  (not  on   the  stove),  and   after  thirty  minutes  it  will 
rise   to  twice  the  size.     Lay  the  remainder  of  the  flour  on  the  table,  make 
a  hollow  in  the  centre,  putting  in  it  an  ounce  of  powdered  sugar  and  four 
raw  eggs.     Mix  the  sugar  and  eggs  with   the  hands;  then  add  a  gill  of 
cream   and  half  a  gill  of  good   Madeira  wine.     Season  with  a  drachm  of 
very  fine  salt,  and  mix  all  with  the  flour  for  five  minutes.     Make  a  hollow 
in  the  centre  again,  and  into  this  put  five  ounces  of  good,  fresh,  soft  butter; 
mix  well  again  for  two  minutes.     If  the    prepared    yeast-dough  be   now 
raised  to  its  proper  height,  mix  the  two  pastes  together   for  at  least   five 
minutes;  return  it  to  the  vessel,  leave  it  in  the  same  warm  place,  covering 
it  as  before.     When  rested  one   hour,  have  ready  two  ounces  of  cleaned 


DES  SEATS.  351 


Sultana  currants  (No.  1080),  two  ounces  of  cleaned  raisins  (No.  io8i),and 
one  ounce  of  finely  chopped  citron.  Grease  with  cold  butter  the  inside  of 
a  cylindrical  copper  or  tin  form  large  enough  to  hold  three  pints.  If  the 
paste  be  now  raised  to  twice  the  size,  mix  in  the  raisins,  currants,  and 
citron,  stirring  for  five  minutes;  put  it  in  the  mold,  and  lay  it  in  a  warm 
place  (not  on  the  stove)  for  another  twenty  minutes.  Then  place  it  in  a 
moderate  oven  for  one  hour.  When  a  good  golden  color,  remove,  and  let 
it  cool  slightly.  Place  a  round  dish  over  the  mold,  turn  upside  down, 
lift  off  the  form,  and  glaze  the  cake  with  a  glace  a  1'eau  (No.  1197).  Deco- 
rate the  top  and  dish  with  candied  fruits,  and  send  to  the  table. 

1217.  Baba  ail  Madere. — Prepare  a  baba  cake  exactly  the  same  as  for 
the  above  (No.  1216);  but  do  not  glaze  it.   Slit  the  cake  in  two,  and  remove 
the  top  piece.      Pour  a  pint  of  cold  water  in  a  very  clean    pan,  add  half  a 
pound  of  sugar  and  half  a  medium-sized   sound   lemon.      Place   it  on  the 
stove,  and  boil  well  for  three   minutes;  then   remove,  and  at  once  add  a 
gill  of  good  sherry  wine  and  half  a  gill  of  cura§oa.      Lay  the   top  part  of 
the  cake  in  a  round,  flat-bottomed  vessel.      To  avoid   breaking  it,  a  wire 
basket  is  recommended,  with  which  it  can  be   lowered  carefully  onto  the 
pan.      Pour  gradually  over  it  the  prepared  sauce;  let  it   rest  for  two  min- 
utes,   then    replace    it  carefully  on    top  of  the  other  half    of   the    cake. 
Arrange  it  nicely  on  a  dessert  serving-dish,  garnish   tastefully  with  can- 
died cherries,  and  decorate  the  border  with  small,  thin   slices  of  candied 
pineapple. 

For  Baba  au  Rhum,  substitute  Jamaica  rum  for  the  sherry. 

1218.  Baba,  Creme  a   la  Vanille. — Prepare  a  baba  cake  as   for  No. 
1216.     When  removed  from  the   mold  and  laid  on  a  dish,  cut   it  into  six 
equal  parts.     Take  six  ounces  of  apricot  marmalade  (No.  1335),  and  pro- 
ceed as  follows  :  take  one  piece  of  cake  in  the  left  hand,  and  with  a  knife 
in  the  right,  cover  both  sides,  where  they  were  cut,  with  the  marmalade. 
When  finished,  arrange  the  six  pieces  together  on  the  dish,  and  give  them 
the  same  form  as  before  they  were  cut;   to   be   eaten  with  the  following 
sauce  (No.  1219). 

1219.  Creme  a  la  Yanille  Sauce. — Boil  one  pint  of  cold  milk  in  a 
saucepan;  put  three  egg  yolks  into  a  small  vessel  with  two  ounces  of  pow- 
dered sugar,  one  ounce  of  flour,  and  a  piece  of  vanilla-bean  one  inch  long. 
Beat  well  together  with  a  wire  whip  for  two  minutes.      Pour  this  into  the 
boiling  milk.     Stir  again  briskly  with  the  whip  until  it  boils  once  more; 
remove  from  the  fire,  and  add  half  af  gill  of  maraschino.      Beat  again  for 
one   minute,  and  pour  the  cream  nicely  over  the  cake  before  sending  to 
the  table. 

1220.  Home-made  Cake. — Put  into  a  bowl  half  a  pound  of  sugar  and 
half  a  pound  of  good  butter.     Mix  thoroughly  with   the  hand  for  fifteen 
minutes.      Break  four  eggs,  leaving  the  whites  in   a  basin,  and  drop  the 
yolks  in  with  the  butter  and  sugar.     Mix  again.      Now  beat  the  whites  to 
a  froth  and  add  them  to  the  other  ingredients.    Grate  in  half  a  saltspoon- 
ful  of  nutmeg;    add  half  a  pound  of  flour;  mix  well  again;  stir  in  two 
ounces  of  well-cleansed  currants  (No.  1080),  and  two   ounces   of  peeled 


352  THE    TABLE. 


sweet  almonds  (No.  1207)  out  into  small  pieces.  Mingle  all  well  together 
with  the  hand  for  five  minutes,  and  with  the  other  hand  drop  in  one  gill 
of  brandy.  Have  a  round  cake-mold  holding  two  quarts;  butter  it  lightly 
with  a  hair  brush,  and  sprinkle  in  a  little  sugar.  Drop  a  third  of  the 
preparation  into  the  mold;  spread  over  it  two  ounces  of  candied  orange, 
shred  into  thin  slices;  then  add  half  of  the  remaining  preparation;  spread 
on  top  of  it  two  ounces  of  shred,  candied  citron,  and  fill  the  mold  with  the 
rest.  Lay  a  piece  of  brown  paper  over,  and  put  the  mold  into  a  very  mod- 
erate oven  for  two  hours.  Let  it  get  a  good  golden  color.  Remove,  and 
cool  off  in  the  mold,  which  will  take  about  three  hours.  Remove  the  cake 
by  turning  it  bottom  up.  Arrange  a  lace  paper  on  a  dessert-dish.  Glaze 
the  cake  with  a  glace  a  1'eau  (No.  1197),  dress  it  on  the  dish,  and  deco- 
rate the  top  and  border  tastefully  with  assorted  candied  fruits. 

1221.  Plain  Galette. — Knead  well  and  finely  together  in  a  vessel  one 
pound  of  good  flour  with  six  ounces  of  fresh  butter,  one  gill  of  cold  water, 
and  a  saltspoonful  of  salt.  After  ten  minutes,  when  it  becomes  soft,  roll 
it  into  a  flat,  circular  cake — using  a  rolling-pin,  well  floured,  to  prevent 
its  adhering.  Place  it  in  a  baking-pan.  Bake  in  a  very  slow  oven  for 
thirty-five  minutes.  When  a  nice  light  color,  remove  and  let  it  cool.  Serve 
it  on  a  dessert-dish,  over  a  folded  napkin. 

1222*  Rice  Cake. — Boil  two  ounces  of  rice  for  twenty-five  minutes. 
When  well  done,  drain,  and  add  to  it  a  short  paste,  made  of  half  a  pound 
of  flour,  six  ounces  of  butter,  two  egg-whites,  and  half  a  saltspoonful  of 
salt.  Pound  the  paste  and  rice  well  together  in  a  mortar,  and  have  a  bak- 
ing-pan covered  with  a  sheet  of  buttered  paper;  lay  the  paste  on  top, 
spreading  it  out  about  six  inches  square.  Put  it  in  the  oven  for  twenty 
minutes.  Remove  it,  detach  it  from  the  paper,  lay  it  on  a  dessert-dish, 
with  a  folded  napkin,  and  serve  hot. 

Vermicelli  cake  is  prepared  the  same  way,  only  the  vermicelli  should 
not  cook  longer  than  twelve  minutes. 

1223.  Mille-feuilles  Cake. — Take  a  pound  of  short   paste  or  feuille- 
tage  (No.  1076),  and  divide  it  into  five  equal  parts.     Roll  out  each  piece 
twelve  inches  long  by  four  wide,  then  lay  them  in  a  baking-pan,  sprinkle 
a  little  powdered  sugar  over,  and  place  them  in  the  oven  for  ten  minutes. 
Remove,  and  form  the  cake  by  laying  these  one  on  top  of  the  other,  with 
layers  of  preserves  between,  each  layer  being  of  different   colored   pre- 
serves.     Put  the  fifth  piece  on  top  of  the  last  layer  for  a  cover.     Then  cut 
the  cake  into  six  equal  pieces  ;  decorate  either  with  different  colored  pre- 
serves, or  with  whipped  cream  (No.    1254),  and   serve  on  a  dessert-dish 
with  a  folded  napkin. 

1224.  Almond  Cake* — Make  a  plain  paste  in  a  vessel  with  four  ounces 
of  butter,  three  egg  yolks,  half  a  pound  of  well-sifted  flour,  four  ounces 
of  powdered  sugar,  a  quarter  of  a  pound  of  finely  pounded  almonds  (No. 
1207),  a  saltspoonful  of  salt,  and  about  six  drops  of  orange-flower  water. 
Mix  and  stir  well  for  five  minutes.    It  will  then  be  of  a  proper  consistency, 
spread  it  round  about  eight,  inches  in  diameter  on  a  buttered   paper  in  a 
pan,  and  with  a  light  hair-brush  moisten  the  surface  slightly  with  beaten 


DESSERTS. 


353 


egg.     Bake  twenty  minutes.      Remove,  detach  from  the   paper,  set  away 
to  cool,  and  serve. 

1225.  Cake  de  Pitlliviers. — Put  in  a  vessel  four  ounces  of  pounded 
almonds  (No.    1207),   half  a  pound   of    powdered    sugar,   two  ounces  of 
chopped,  candied  lemon-peel,  and  a  quarter  of  a  pound  of  good,  fresh  but- 
ter.    Mix  in  gradually  four  eggs,  well  beaten,  and  finish  as  for  the  almond 
cake  (No.  1224),  serving  it  the  same. 

1226.  Madeleine. — Rub  the  rind   of  two   small  lemons  on  a  lump  of 
sugar  ;    crush  it  very  fine  with  a  roller,  mixing  three  ounces  of  powdered 
sugar  with  it.     Put  two  ounces  of  this  into  a  saucepan  with  two  ounces  of 
sifted  flour,  one  egg  yolk,  and  two  whole  eggs,  two  teaspoonfuls  of  good 
brandy,  and  half  a  saltspoonful  of  salt.     Stir  all  together  with  a  wooden 
spatula,  and  after  two  minutes,  when  the  paste  is  well  mixed,  stir  it  again 
for  one  minute  only.    Put  two  ounces  of  good  butter  into  a  separate  sauce- 
pan ;  as  soon  as  the  scum  rises,  stir  it  carefully  for  one  minute,  and  let  it 
cool  slightly.     Then  spread  it  well  over  the   sides  of  a  three-pint  made- 
leine-mold.      Put  the  saucepan  containing  the  preparation  on  a  very  slow 
fire  ;    stir  slightly  to   prevent   it  adhering   to   the  bottom   of  the   sauce- 
pan, and  as  soon  as  it  becomes  liquid  take  it  off,  and  fill  the  mold.     Lay  it 
in  a  moderately  heated  oven  for  forty-five  minutes  ;  remove,  and  let  cool. 
Unmold  it  on  a  dessert-dish  over  a  folded  napkin,  and  serve. 

1227.  Madeleine    Printaniere. — Prepare   the   cake  as   for   the    above 
(No.    1226)  until  the  mold  is  ready  to  be  filled.     Butter  the  interiors  of 
twelve  small  madeleine-molds,  fill  them  with  the  preparation,  lay  them  on 
a  pastry  baking-pan,  and  place  them  in  a  moderate  oven  for  twenty  min- 
utes.    Remove,  let  them  cool,  unmold,  and  turn  them  up-side  down  ;  cut 
a  piece  from  the  thinnest  part  of  the  top  of  each  madeleine  to  serve  as  a 
cover.     With  a  dessert-spoon  scoop  out  of  each  madeleine  a  cavity  one 
inch  deep,  fill  this  with  a  plombiere  a  la  vanille  (No.  1294).      Replace  the 
covers,  lay  them  on  a  wire  grate,  and,  withabrush,  glaze  gently  with  glace 
a  1'eau  (No.  1197),  flavored  with  two  tablespoonfuls  of  strawberry  juice, 
and  sprinkle  over  with  three  ounces  of  well-chopped   pistache.      Place  in 
the  oven  for  one  minute  more  ;  then  dress  on  a  dessert-dish  with  a  folded 
napkin,  and  serve. 

1228.  Milan  Cake. — One  pound  of  flour,  half  a  pound  of  butter,  half 
a  pound  of  powdered  sugar,  and  four  whole  eggs.     Sift  the  flour  on  the 
table.     Make  a  hollow  in  the  centre,  and  fill  it  with  the  sugar  and  butter, 
and  the  grated  rind  of  a  lemon.     Knead   well   the   butter  and   sugar  for 
three  minutes  ;    add  the  eggs,  one  at  a  time,  and  incorporate   the   flour 
slowly,  so  as  not  to  burn  the  paste.   Let  it  rest  for  about  half  an  hour  in  a 
cool  place.     Then  roll  out  about  a  quarter  of  an  inch  thick.      Cut  out  six 
pieces  with  a  round  cake-cutter  ;  glaze  the  surfaces  with  beaten  .egg  and 
milk,  and  bake  in  a  moderate  oven  for  twenty  minutes.    When  cold,  dress 
on  a  dessert-dish  with  a  folded  napkin,  and  serve.      Keep  the   rest  of  the 
paste  for  further  use,  as  it  will  remain  sweet  and   fresh   for   two  or  three 
days. 

1229.  Rum  Cake. — Half  a  pound  of  flour,  two  ounces  of  sugar,  three 

23 


,54  THE    TABLE. 


whole  eggs,  one  ounce  of  butter,  and  two  drachms  of  compressed  yeast. 
Sift  the  flour  on  a  board.  Take  one  third  of  it  ;  make  a  hollow  in  its 
centre,  and  put  into  it  the  yeast  and  half  a  gill  of  warm  milk.  When  the 
yeast  is  dissolved,  mix  well  for  one  minute.  Then  put  it  into  a  bowl, 
cover  with  a  cloth,  and  let  it  rise  in  a  warm  place  until  twice  the  size.  Take 
the  rest  of  the  flour,  make  a  hollow  in  the  centre,  and  put  into  it  the 
sugar,  eggs,  and  six  drops  of  orange-flower  water.  Knead  well  together, 
slowly  incorporating  the  flour  ;  then  gradually  add  the  butter  and  the 
prepared  yeast-dough.  Mix  all  together  for  five  minutes  ;  return  to  the 
bowl,  and  again  lay  it  aside  to  rise  to  twice  its -size.  Butter  well  six 
round  rum-cake  molds,  fill  them  about  three  quarters  high  with  the 
dough,  and  let  it  rise  until  they  are  full;  then  lay  them  on  a  baking-pan 
in  a  moderate  oven  for  twenty  minutes.  When  well  browned,  remove, 
unmold,  place  them  on  a  pastry-wire,  and  pour  over  them  a  sauce  made 
thus  :  put  a  quarter  of  a  pound  of  sugar  in  a  saucepan  with  half  a  pint 
of  water,  adding  half  a  sliced  lemon.  When  boiling,  take  from  the  fire, 
and  pour  in  half  a  gill  of  rum,  then  throw  it  over  the  cakes.  Dress  on  a 
dish,  and  serve. 

1230.  Rice  Cake  h  la  Mazzini. — Put  a  pint  of  cold  milk  into  a  sauce- 
pan on  a  hot  stove,  and  when  it  boils  add  half  a  pound  of  well-cleaned 
rice  and  let  it  cook  slowly  for  twenty  minutes,  stirring  frequently  to  the 
bottom  with  a  spatula.     Then  set  the  saucepan  in  a  cool  place  for  thirty 
minutes.     Add  six  ounces   of  powdered   sugar  ;  mix  well  for  one  minute, 
and  break  in  three  whole  eggs  ;  flavor  with  eight  drops  of  orange-flower 
water,  mixing  well  together  for  three  minutes  longer.     Take  a  quarter  of 
a  pound  of  pie-paste  (No.  1077),  roll  it  out  very  thin,  and  with  it  line  a 
three-pint,  round,  channeled  mold  ;  fill  it  with   the   preparation,  and  place 
it  in  a  moderate   oven   to  bake   for  forty   minutes.      Remove,  and   let  it 
become  thoroughly  cold,  which  will  take  an  hour.     Then  unmold,  and  lay 
the    cake  over  a  round   pastry  -  grate.       Have  a  quarter  of  a  pound  of 
vanilla  eclair  glazing  (No.  1245),  put  it  in  a  saucepan,  adding  a  teaspoon- 
ful  of  cold  water.      Place  it  on  the  hot  range,  and  with  a  spatula  mix  it 
gently  and  thoroughly  until  it  becomes  lukewarm  ;  then  pour  it  over  the 
cake.     Arrange  the  cake  on  a  dessert-dish,  and  serve. 

1231.  Biscuits  h  la  Cuillere,  or  Lady-fingers.— Put  four  ounces  of 
powdered  sugar  and  the  yolks  of  five  eggs   into  a  small  bowl.      Beat  thor- 
oughly with  a  spatula  for  five   minutes.      Put  the  whites   of  the  eggs  into 
a  copper  basin,  and  with  a  wire  whip  beat  them  to  a  stiff  froth.     Add  to 
the  sugar  and  yolks  four  ounces  of  flour  ;  mix  together   gently  for  half  a 
minute,   and  immediately  add   the  whites.      Beat  gently  for  one  minute 
more,  and  the  preparation  will  be  ready.     Take  a  well-cleaned  pastry-bag 
(No.  1079),  slide  into  it  a  No.  2  tube,  and  with  a  wooden  spoon  or  small 
skimmer  pour  the  preparation  into  the   bag.     When  it  is  all  in,  close  the 
upper  part  of  the  bag  very  firmly,  and  lay  it  aside  for  one  moment.     Take 
two  separate  sheets  of   solid,  brown   paper,   each    measuring    seventeen 
inches   long  by  five  inches  wide  ;  lay  them  on  the   table,  one  beside  the 
other.     Take  hold  of  the  lower  part  of  the  bag  near  the  tube  with  the  left 


D  ESSEX  TS.  355 


hand,  and  the  upper  part  with  the  right,  press  with  the  latter,  and  drop 
the  batter  on  the  paper  in  straight  strips  four  inches  long  by  one  inch 
wide.  Make  ten  of  equal  size  on  each  paper,  being  careful  to  leave  an 
empty  space  of  three  quarters  of  an  inch  between  each.  Then  with  a 
sugar-dredger  sprinkle  them  lightly  with  powdered  sugar  three  times,  at 
one  minute's  interval  between  each  sprinkling.  When  finished,  lift  up 
one  paper  at  a  time,  keeping  it  perfectly  straight,  and  shake  off  the  loose 
sugar,  being  particular  that  the  biscuits  do  not  detach  from  the  paper. 
Now  lay  them  in  a  pastry  baking-pan,  and  let  rest  for  two  minutes  ;  put 
them  into  a  slow  oven,  and  bake  for  twenty  minutes,  until  of  a  light  golden 
color.  Remove,  lift  them  from  the  pan,  and  lay  on  a  table  to  cool  off. 
Have  ready  a  dessert-dish  with  a  folded  napkin,  then  detaching  the  bis- 
cuits gently  from  the  paper  with  the  hands,  dress  them  neatly  or  the 
dish,  and  send  to  the  table. 

1232.  Biscuit  a  la  Richelieu.— Put  half  a  pound  of  sugar,  half  a  pound 
of  peeled  and  pounded  almonds  as   for  No.  1207,  and   four  egg  yolks  into 
a  bowl,  and  with  a  spatula  mix  well  together  for  two  minutes.      Place  the 
whites  of  eight  eggs  in  a  copper  basin,  with   half  a  saltspoonful   of  salt, 
and  with  a  wire  whip  beat   them  to  a  stiff  froth  ;  add  this   to  the  above 
preparation,  with  three  ounces  of  melted  butter,  three  ounces  of  flour,  and 
a  teaspoonful  of  vanilla  flavoring.     Mix  slowly  together  for  three   min- 
utes.     Butter  a  plain  mold  holding  three  quarts  ;  line  the  interior  thor- 
oughly, and  pour  in  the  preparation  ;  place  it  in  a  moderate  oven  for  an 
hour  and  a  half,  then  remove,  and  let  it  cool,  and  unmold.     Dress  on  a 
dessert-dish  with  a  folded  napkin,  and  serve. 

1233.  Biscuit  a  la  Livornaise. — Prepare  the  paste  exactly  as  for  the 
above  (No.  1232),  and  when  ready  have  a  square  tin  pan,  lined  all  through 
with  paper.     Spread  the  paste  over  an   inch   thick  with  a  knife,  and  put  it 
in  a  moderate   oven  for  eighteen  minutes.     Take  it  out,  and  when  cool 
lay  the  cake  on  a  table  ;  detach  the    paper,   sprinkle  the  surface  freely 
with  powdered  sugar,  and  cut  it   into  any  shaped  pieces  desired.     Dress 
on  a  dessert-dish  with  a  folded  napkin,  and  serve. 

1234.  Petits  Biscuits  Ambrosiennes. — Proceed  the  same  as  for  biscuits 
a  la  cuillere  (No.  1231).     After  the  paste  has  been  placed  in  the  bag,  have 
a  well-cleaned  pastry  baking-pan,  well  buttered  and  lightly  sprinkled  with 
flour.     Drop  the  paste    carefully    into    the   pan,   forming  biscuits,  each 
about  two  inches  long,  by  one   inch  wide.     There   should  be    in  all  about 
forty  biscuits.      Place  them  in  a  moderate  oven  for  twenty  minutes.     Re- 
move, and  lay  them  on  a  table.      With  a  hair-brush  spread  over  them  six 
ounces   of  apricot   marmalade   (No.  1335),  and  glaze  them  with  a  glace  a 
1'eau  (No.  1197),  flavored   with  half  a  gill   of  white  cura9oa.       Sprinkle 
over  them  four  ounces  of  finely  chopped  pistaches;   shake  the  pan  lightly, 
and  they  will  adhere  to  the  glace.     Set  for  two  minutes  in  the  oven  to  get 
dry  ;  remove,  and  when  cool,  dress  neatly  in  a  glass  bowl,  and  serve. 

1235.  Almond  Biscuits. — Take  two  ounces  of  sweet  almonds  and  half 
an  ounce  of  bitter,  peel,  and  pound  them  as  for  No.  1207.     Then  put  them 
in  a  vessel  with  eight  ounces   of  powdered  sugar.     Add  the  yolks  of  five 


356  THE    TABLE. 


eggs,  and  beat  the  preparation  thoroughly  for  five  minutes;  then 
separately  beat  the  whites  to  a  froth  with  a  pastry  wire  whip,  and  mix  in 
with  the  yolks  and  sugar,  adding  also  one  ounce  of  flour.  Stir  thoroughly 
with  a  wooden  spatula  until  perfectly  firm,  which  will  require  about  five 
minutes.  It  is  now  ready.  Have  six  paper  boxes,  any  shape  desired, 
and  fill  them  with  the  preparation,  using  a  tablespoon  for  the  purpose. 
Sprinkle  the  tops  with  a  little  finely  powdered  sugar,  arrange  them  in  a 
pastry  baking-pan,  and  put  in  a  slow  oven  for  fifteen  minutes  ;  they  must 
get  a  good  golden  color.  Remove,  and  when  cooled  off,  dress  nicely  on  a 
dish,  and  serve. 

1236.  ChailSSOn  Cakes. — Roll  half  a  pound  of   feuilletage  paste  (No. 
1076)  into  a  piece  eighteen   inches   long    by   three   wide,  and   pare  off  the 
edges  lightly.     Cut  out  six  square  pieces,  all  the  same   size,  and   with  a 
pastry-brush  moisten  the  surfaces  with   beaten  egg.     Fold   up  each  piece 
by  laying  one'  corner  over  the  other,  so  they  will  have  a  triangular  shape. 
Put  them  on  a  baking-sheet  in  the  oven  for  twenty  minutes;  remove  them 
to  the  oven  door  ;  dredge  plenty  of   powdered  sugar  over,  put  them  back, 
and  close  the  door  for  one   minute  and   a  half,  to  allow  the  sugar  to  melt 
thoroughly.     Remove  from  the  oven,  and  cool  for  twenty  minutes.     The 
cakes  will  have  risen  about  two  inches  in  front.     Then,  with  the  thickest 
part  of  a  larding-needle,  make  a  hollow  in  front  of  each  cake.      Put  three 
ounces  of  currant  jelly  (No.  1326)  into  a   paper  cornet,  and  with  it  fill  the 
insides  of  the  cakes.     Dress  them  on  a  dessert-dish  with  a  folded  napkin, 
and  serve. 

1237.  Petites  Bouche*es  des  Dames.— Put  into  a  pastry-bag  (No.  1079) 
half  the  quantity  of  biscuits-a-la-cuillere  preparation  (No.  1231).     Butter 
and  flour  a  baking-sheet,  and  form  about  fifty  small,  round  biscuits  the 
exact  shape  of  macaroons.     Sprinkle   slightly  with   powdered  sugar,  and 
place  in  a  brisk  oven  to  bake  for  twelve   minutes.     Remove,  and  set  to 
cool  for  fifteen  minutes.     Then  lift  them  from  the  pan,  and  lay  them  up- 
side down  on  a  table.     With  a  knife  make  a  small    cavity  in  the  centre  of 
each,  half  an  inch  in  diameter,  and  fill  these  with  a  pastry  cream  (No. 
1242).     Fasten  them,  two  by  two,  to  enclose  the  cream;  they  will  then  be 
ball-shaped.     Dip  carefully  one  after  the   other  into  a  glace  preparation 
as  for    chocolate    eclairs    (No.    1243).     Lay  them    on  a    pastry-grate    to 
dry  for  fifteen  minutes;  then  dress  on  a  dessert-dish  with  a  folded  napkin, 
and  send  to  the  table. 

1238.  Petites  Bouche'es  a.  la  Mrs.  Astor.— Butter  and  flour  a  baking- 
sheet.     Put  into  a  pastry-bag  (No.  1079)  half  the  quantity  of  the  biscuits- 
£-la-cuillere  preparation  (No.  1231),  and  drop  it  on  the  baking-sheet  into 
Lima- bean-shaped  pieces,  one  and  a  half  inches  long  by  half  an  inch  wide. 
Sprinkle  them  lightly   with  powdered   sugar,  and  place  them  in  a  brisk 
oven  to  bake  for  twelve  minutes.     Take  them  out  and  let  them  cool  for 
fifteen    minutes,    then   put    them  on  a  table  upside    down,    and  in  the 
middle  of  each  one  cut  a  hole  one  inch  long  by  a  quarter  of  an  inch  wide. 
Fill  the  holes  with  apricot  marmalade  (No.  1335),  then  unite  them,  two  by 
two,  so  as  to  enclose  the  marmalade  and  be  the  perfect  shape  of  Lima 


DESSER  TS.  357 


beans.  Glaze  them  neatly  by  dipping  them  separately  into  a  glace  prep- 
aration as  for  eclairs  a  la  vanille  (No.  1245),  and  lay  them  at  once  on 
a  pastry-grate  to  dry  for  fifteen  minutes.  Dress  them  on  a  dessert- 
dish  with  a  folded  napkin,  and  serve.  The  remainder  of  the  paste  may 
be  used  the  following  day. 

1239.  Fancy  Almond    Cakes. — Peel    and    pound    half   a   pound    of 
almonds    as    for  No.    1207;  then  add    two    egg  whites;    when  thoroughly 
pounded,  put  them  into  a  vessel  with  ten  ounces  of  powdered  sugar,  and 
the  grated  rind  of  a  good  lemon;  then,  with  the  hand,  knead  well  together 
for  twenty  minutes.     Slide  a  fancy   tube  (No.  3)  into  a  pastry-bag  (No. 
1079),   and  pour  in  the   above   preparation.     Cover  a  baking-sheet  with 
brown  paper,  and  holding  the  top  of  the   bag  with  the  right  hand,  guide 
the  bottom  with  the  left,  and  press  the   paste  through  onto  the   paper  in 
small  round  bits  one  inch  wide  and  half  an  inch  high.     Make  ten  of  these, 
being  careful  to  keep  them  one  inch  apart.     Make  ten   more,  shaped    like 
the  letter  S,  using  the  same   quantity  as  for  the   others;    then  ten  more, 
crescent-shaped,  or  like  the  letter  C;  and  with  the  remainder  of  the  paste 
make  ten  more,  heart-shaped,  being  careful  to   keep  them  from   touching 
one  another.     Take  five  candied  cherries,  cut  them  in  halves,  and  arrange 
them  on  top  of  the  round  cakes;  have   twenty  dried  currants  (No.  1080), 
and  place  one  on  each  end  of  the  S.  Cut  a  candied  apricot  in  two,  and  each 
half  into  five  slices,  and  lay  them  on  top  of  the  crescents,  and   lastly  have 
one  ounce  of  candied  angelica  cut  into  very  thin  strips,  and  arrange  them 
nicely  on  the  heart-shaped  pieces. 

It  would  be  advisable  to  prepare  these  cakes  the  evening  before  they 
are  needed,  and  lay  them  aside  in  a  warm  place  over  night.  The  next 
morning,  glaze  them  lightly  with  beaten  egg,  using  a  pastry-brush,  and 
place  them  in  a  brisk  oven  to  bake  for  ten  minutes.  When  of  a  nice  brown 
color,  remove,  and  let  them  become  thoroughly  cold.  Lift  them  up  care- 
fully with  the  paper,  laying  them  gently  upside  down  on  a  table,  and 
with  a  wet  towel  moisten  the  paper,  so  that  the  cakes  will  detach  easily. 
Turn  the  paper  over  immediately  as  it  stood  before,  let  rest  for  two  min- 
utes; then  remove  the  cakes.  Lay  them  on  a  pastry-grate  upside  down, 
to  allow  them  to  dry  for  thirty  minutes.  Dress  them  on  a  glass  stand 
with  a  folded  napkin,  and  send  to  the  table. 

1240.  Pate-h-Chou. — Put  into  a  saucepan  two  gills  of  cold  milk  and 
r.wo  ounces  of  butter.   Place  it  on  the  range,  stir  slightly  with  the  spatula, 
and  when  boiling,  immediately  add  a  quarter  of  a  pound  of  well-sifted  flour ; 
stir  briskly  for  two  minutes.   Then  stand  the  pan  on  a  table.    Break  in  one 
egg;  mix  sharply  for  two  minutes,  break  in  a  second  egg,  mix  sharply  again; 
and  repeat  with  a  third  and  a  fourth  egg;  then  the  pate-a-chou  is  ready. 

1241.  Eclairs. — Arrange  in  a  pastry-bag  (No.  1079),  a  tube  (No.  3);  put 
into  it  the  above  quantity  of  pate-a-chou  (No.  1240),  and  press  out  upon  a 
baking-sheet  fifteen  eclairs,  each  one  three  inches   long.     Bake  them  in  a 
hot  oven  for  twenty  minutes.     Remove,  and  let  them  cool;  then  with  a 
pair  of  scissors   open  each   eclair   on  one   side,  and  with  a  spoon  fill   the 
interiors  with  a  creme  patissiere  (No.  1242). 


358  THE    TABLE. 


1242.  Creme  Patissiere. — Put  a  pint  of  cold  milk  into  a  saucepan,  and 
place  it  on   the   stove.     Mix   in  another  vessel  two  ounces  of  powdered 
sugar,  with  one  ounce  of  flour,  and  half  an  ounce  of  corn-starch.      Break 
in  two  whole  eggs,  and  beat  well  together  with  the  whip  for  two  minutes. 
When  the  milk  is  boiling,  add  it  to  the  preparation,  and   after  stirring  for 
one  minute  longer,  put  it  into  another  saucepan,  and  place  it  on  the  stove. 
Beat  well  until  it  comes   to  a  boil;  then   remove  from  the   fire,  and  add 
immediately  a  teaspoonful  of  vanilla  essence.     Mix  thoroughly  again  for 
one  minute  longer;  then  pour  it  into  a  bowl,  and  let  it  get  cold. 

1243.  How  to  Glaze  Eclairs  with  Chocolate. — Put  in  a  saucepan  one 
pound  and  three  quarters  of  granulated   sugar   and  a  gill  of   cold  water. 
Place  on  the  stove,  and  with  a  spatula  mix  well  until  Xhe  sugar  is  thor- 
oughly melted,  and    when   boiling    remove  from    the    stove,  and  pour  it 
gradually  on   a   marble  slab,    on  which    it  will    spread   about    three    feet 
square.     Let  it  cool  off  for  ten  minutes.     Then  cut  two  ounces  of  cocoa 
into  small  pieces;  put  them  on  a  plate,  and  leave  them  at  the  oven  door  to 
melt.     With  a  spatula  begin  working  the  sugar  that  is    on  the  marble  as 
rapidly  as  possible  in  every  direction  until  it   begins  to  whiten;  then  add 
the    melted    cocoa,  mixing   it    thoroughly  again    until    it    becomes   hard; 
remove  the  spatula,  and  detach  the  preparation  quickly  from  the   marble 
with  a  knife.      Put  it  into  a  vessel,  and  covering  it  with  a  damp  cloth,  let 
it  rest  for  thirty  minutes.     Then  place  half  of  it  in  a  saucepan  on  the  hot 
stove,  and  with   the   spatula   mix  thoroughly  and   slowly  until  it  is  luke- 
warm, meanwhile  adding  a  teaspoonful  of  cold  water.     Take   the   6clairs, 
one  by  one,  and  with  the  hand  dip  them  into  this  preparation.     Lay  them 
on  a  pastry  -  grate  ;    let  them  cool  off    for    five     minutes  ;  dress  on  a 
dessert-dish  with  a  folded  napkin,  and  serve. 

Keep  the  rest  of  the  preparation  for  further  use.  When  laid  aside  in 
a  cool  place,  and  properly  taken  care  of,  it  will  be  as  good  in  two  weeks' 
time  as  when  freshly  made. 

1244.  Eclairs  au  Cafe. — Have  a  pate-a-chou  ready,  as  for  No.  1240; 
then  proceed  to  make  the  eclairs.     Bake,  and  fill  them  with  a  creme  patis- 
siere (No.  1242)  exactly  as  for  the  chocolate  eclairs;  glazing  them  the  same 
as  for  No.  1243,  only  instead  of  cocoa  use  half  a  gill  of  coffee  essence 
(No.  1263).     Serve  precisely  the  same. 

1245.  Eclairs  a  la  Yanille. — Prepare  a  pate-a-chou  as  for  No.  1240. 
Make  the  eclairs,  bake,  and  fill  them  with  a  creme  patissiere,  as  No.  1242. 
Glaze  them  as  for   No.  1243,  only  substituting  two  teaspoonfuls  of  vanilla 
essence  for  the  cocoa,  and  serving  them  the  same. 

1246.  ChoilX  a  la  Creme. — Prepare  a  pate-a-chou  as  for  No.  1240,  and 
put  it  into  the  bag.    Press  it  down  onto  a  baking-sheet  into  six  round,  equal 
cakes,  about  two  inches  high.     Glaze  the  surface  of  each  with  beaten  egg. 
Bake  in  a  moderate  oven  for  thirty  minutes.     Watch  them   carefully,  and 
when  they  are  of  a  good  golden  color,  remove  from  the  oven  and  let  cool 
for  half  an  hour.     Make  an  incision  on  one  side,  about  half-way  in  the 
cakes,  using  a  pair  of  scissors.     Fill  the  insides  with  creme  patissiere 
(No.  1242),  and  close  them  again.     Dredge  well  with  powdered  sugar, 


DESSERTS.  359 


and  dress  on  a  dessert-dish,  with  a  folded   napkin,  before   sending  to  the 
table. 

1247.  Meringues. — Put    six  egg  whites  into  a  copper  basin,   with  a 
light  half  saltspoonful  of  salt,  and  with  a  wire  whip  begin  beating  slowly, 
but  gradually  increase  until  a  stiff  froth   is   obtained.     Should  it  become 
grainy,    beat   briskly  again,   adding  half   an  ounce  of   powdered   sugar. 
(Eight  minutes  should  suffice  to  have  a  proper  froth.)     Remove  the  whip. 
Have  on  a  plate  one  pound  of  powdered  sugar,  and  with  a  spatula  drop 
the  sugar  slowly  and  carefully  over  the  froth,  mixing,  it  in  meanwhile 
with  the  spatula.     This  should  take  about   two  minutes.     Flavor  it  with 
any  desired  flavoring,  and  it  will  be  ready  for  use. 

1248.  Apples^  Meringuees. — Have  six  fine  apples  cooked  as  for  No. 
1169;  dress  them  on  a  dessert-dish,  filling  the  cavities  with  currant  jelly 
(No.  1326);  then  decorate  all  round  and  the  tops  with  meringue,  prepared 
as  for  No.  1247,  half  the  quantity  being  sufficient.   Sprinkle  them  moder- 
ately with  powdered  sugar;  lay  the  dish  on  a  baking-pan,  and  put  it  in  the 
oven  for  five  minutes.     When  a  light  brown  color,  remove,  and  serve 
either  hot  or  cold. 

1249.  Small  Fancy  Meringues  a  la  Ch.  C.  Delmonico.— Put  into  a 
sugar-pan  one  pound  of  granulated  sugar  with  half  a  pint  of  cold  water, 
and  place  on  the  hot  stove.     Have   two  quarts  of   ice-water  in  a  vessel, 
and  when  the  sugar  comes  to  a  boil,  dip  the  fingers  of  the  right  hand  into 
the  ice-water  and  pass  them  quickly  around  the  inside  of  the  pan,  and  let 
boil  for  five  minutes.     Dip  a  wooden  stick,  similar  to  a  pen-holder,  in  the 
ice-water,  then  quickly  into  the  boiling  sugar,  and  again  in  the  ice-water, 
lifting  up  the  stick  to  feel  the  sugar  that  adheres.     Should  it  not  be  suffi- 
ciently consistent  to  form  into  a  ball,  let  boil  a  little  longer;  then  try  once 
more;  and  should  it  be  a  proper  thickness,  remove  from  the  fire  and  set 
it  on  the  corner  of  the  stove,  so  that  it  no  longer  boils.     While  the  sugar 
is  cooking,  beat  the  whites  of  five  eggs  in  a  copper  basin  until  they  are  a 
firm  froth;  and  while  beating,  have  an  assistant  pour  very  gradually  the 
prepared  sugar  into  the  egg-froth;  and  when  all  is  added,  lay  the*  basin 
containing  the  preparation  into  a  vessel  half  filled  with  ice- water.   Remove 
the  whip,  and  using  a  wooden  spatula,  mix  gently  for  five   minutes,  add- 
ing a  teaspoonful  of  vanilla  flavoring.     Cover  the  basin  with  a  napkin, 
letting  it  rest  for  ten  minutes.     Butter  and  flour  a  baking-sheet;  slide 
down  a  fancy  tube  (No.  3)  into  a  pastry-bag  (No.  1079),  fill  it  with  the 
preparation,   press   down  onto    the  baking-sheet,  giving  a  C-shape,  two 
inches  long  by  one  wide,  to  forty  of  them;  and  then  forming  twenty  more, 
shaped  like  the  letter  D.     Sprinkle  them  lightly  with   powdered  sugar; 
place  in  a  very  slow  oven,  and  let  bake  for  fifteen  minutes.     When  baked, 
these  cakes  should  be  perfectly  white.     Remove  them  from  the  oven,  let 
get  thoroughly  cold;  dress  on  a  glass  stand,  and  send  to  the  table. 

1250.  Meringue-shells. — Prepare  a  meringue  as  for  No.  1247.    Slide  a 
tube  (No.  4)  down  a  pastry-bag  (No.  1079);  lay  a  piece  of  paper  over  a  bak- 
ing-sheet, and  after  putting  the  meringue  into  the  bag,  press  it  out  onto 
the  paper,  giving  it  an  egg-shape,  two  and  a  half  inches  long  by  one  inch 


360  THE    TABLE. 


high.  There  will  be  enough  to  make  eighteen  equal-sized  shells.  Be 
careful  to  keep  them  one  inch  apart.  Sprinkle  over  liberally  with  pow- 
dered sugar,  and  place  in  a  very  slow  oven  to  bake  thirty  minutes.  Re- 
move, and  set  to  cool  for  twenty-five  minutes.  Then  turn  the  paper  con., 
taining  the  shells  upside  down  on  the  table;  and  with  a  wet  cloth  or 
brush  moisten  well  the  paper;  turn  them  over  again,  and  let  rest  for  two 
minutes,  when  the  shells  will  detach  easily.  With  the  finger  press  them 
gently,  one  by  one,  in  the  bottom,  into  a  perfect  shell-shape.  Return 
them  to  the  baking-sheet,  laying  them  upside  down,  and  put  them  in  the 
oven  to  dry  thoroughly  for  ten  minutes;  then  leave  them  to  cool  for  thirty 
minutes  more.  Keep  them  in  a  dry  place,  either  in  a  tin  or  paper  box, 
and  use  when  required.  Meringue-shells  prepared  this  way  will  keep 
nicely  for  at  least  twenty-five  days. 

1251.  Swiss  Meringues  k  PHelve"tieime. — Have  a  meringue   prepara- 
tion as  for  No.  1247;  slide  down  in  a  pastry-bag  (No.  1079)  a  tube  (No.  4). 
Butter  and  flour  a  baking-sheet ;  make   on   it  one  design  eight   inches  in 
diameter  ;  another  exactly  the  same  shape,  only  six  inches,  and  another  of 
the  same,  only  four  inches.     Put  the   meringue   into   the  bag,  and  press  it 
down  gently  over  and  around   the   first  design,  making  the   paste   three- 
quarters  of  an  inch  thick  ;  repeat  the  same  for  the  second  and  third  forms. 
Press   down  in  the   pan   some   more   meringue,  making  a  little   cone  four 
inches  high,  two  inches  in  diameter  at  the  base,  and  tapering  gradually  to 
a  point  at  the  top.     Sprinkle  the  whole   lightly  with  powdered  sugar,  and 
place  the  pan  in  a  very  moderate  oven   to  bake  for  twenty-five   minutes. 
Take  it  out,  and  let  it  thoroughly  cool  for  half  an  hour.      Have  a  quart  of 
whipped  creme  &  la  vanille  (No.  1254),  add  to  it  half  a  gill  of  Swiss  kirsch 
and  half  a  gill  of  maraschino,   and   with  a  pastry-whip  beat  the  whole 
together  for   three  minutes.       Have  ready  a  round  dessert-dish   with  a 
fancy  paper  over,  detach   carefully  the  largest  form  from  the   pan,  lay  it 
on  the  dish,  detach  the  second,  lay  it   over   the  first,  and  fill   the   hollow 
space  with  half  of  the  cream  ;  now  detach  the  third  and  smallest  piece  and 
lay  it  over  the  others,  filling  it  entirely  with  part  of  the  cream,  and  finally 
detach  the  cover,  and  arrange  it   nicely  on  the   top.      Pour  the  remaining 
cream  into  the  pastry-bag  containing  the   fancy  tube,  and  with   it  decorate 
the  places  where  the  rings  are  joined.     Then  send  to  the  table. 

1252.  Creme  Benversee. — Put  in  a  copper  sugar-pan  three  ounces  of 
granulated  sugar  with  half  a  gill  of  cold  water.     Toss  the  pan  briskly  to 
melt  the  sugar  well;  then  place  it  on  the  stove,  and  let  it  boil  slowly  until  it 
becomes  a  light  brown  color.      If  a  moderate  fire,  it  will  require  four  min- 
utes, but  if  a  brisk  one  only  two  will   suffice  ;  this  will   now  be  a  caramel. 
Take   a  pudding-mold  holding   one  quart ;  line  the   interior  with  all  the 
caramel,  holding  the  mold   in  the   left  hand,  and  spreading  it  evenly  all 
round.      Put  the  mold  in  a  cool  place,  and  let  it  become  thoroughly  cold. 
Have  one  pint  of  milk  in  a  bowl  ;  break  in  four  eggs,  add  a  quarter  of  a 
pound  of  powdered  sugar  and  a  teaspoonful  of  lemon  essence.      Beat  well 
for  five  minutes  ;  strain  through  a  sieve   into  another  bowl,  and  fill  the 
mold  with   this  cream.      Place  it  in  a   tin  pan  filled  with  water  to  half  the 


361 


height  of  the  mold,  and  place  in  a  very  moderate  oven  for  forty-five  min- 
utes. When  of  a  good  golden  color  remove,  and  cool  for  at  least  two 
hours.  Turn  it  on  a  dessert-dish,  and  serve  with  its  own  juice. 

1253.  Creine  en  Mousse  au  Cafe. — Take  a  pint   of  whipped   cream  as 
for  No.  1254,  add  three  tablespoonfuls  of  coffee  essence  (No.  1263),  and 
beat  well  together  for  five  minutes.     Transfer  it  to  a  china  bowl,  and  put 
it  in  a  cold  ice-box.     When  ready  to  serve,  use  a  spoon  to  drop  the  cream 
carefully  upon  the  centre  of  a  cold,  round  dessert-dish,  keeping  it  as  high 
as  possible,  shaping  it  into  a  pretty,  artistic  dome.     Send  immediately  to 
the  table. 

1254.  "Whipped  Cream  &  la  Yanille. — Put  a  pint  of  sweet  cream  into  a 
basin.      Have  a  tub  or  large  dish-pan  containing  chopped  ice  and  a  little 
\vater,  and  lay  the  basin  on  top.     With  a  soft  wire  egg-whip  beat  the 
cream  slowly  at  first,  and  increase  in  swiftness  until   it   is  a  firm  froth. 
Sweeten  with  two  ounces   of  powdered   sugar,  and  add  a  teaspoonful  of 
vanilla  flavoring,  beating  constantly.     Let   it   rest,  and   use  when  needed. 
Remove  all  the   superfluous  milk  which  may  be  found   with  the  cream, 
before  using  it. 

1255.  Creme  en  Mousse  au  Rhuiu. — With  a  pint  of  fresh,  sweet  cream 
proceed  as  for  No.  1254,  adding  a  gill  of  rum,  and  beating  well  together 
for  five  minutes.     Transfer  it   into  a  china  bowl,  and  place  in  the  ice-box 
until  ready  to  use.     When  serving,  have   a  cold  dessert-dish,  and  with  a 
wooden  spoon  drop  the  cream  carefully  into  the   centre  of  the  dish,  keep- 
ing it  piled  high  as  possible  so  to  give  it  a  pretty  dome   form,  and  send  to 
the  table  immediately. 

1256.  Creme  en  Mousse  an  Kirsch. — Proceed  as  for  No.  1255,  only 
substituting   a   gill    of   kirsch    for    the    gill   of  rum  ;    serve   in  the   same 
manner. 

1257.  Creme  en  Mousse  au  Maraschino. — Prepared  the  same  as  creme 
en  mousse  au  rhum  (No.  1255),  substituting  a  gill  of  maraschino  for  the 
rum. 

1258.  Creme  en  Mousse  au  Cognac.— The  same  as  for  No.  1255,  add- 
ing a  gill  of  cognac  instead  of  the  rum,  but  serving  the  same  way. 

1250.  Creme  en  Mousse  au  Cura^oa. — Substituting  a  gill  of  cura9oa 
for  a  gill  of  rum,  and  proceeding  precisely  the  same  as  for  No.  1255. 

1260.  Creme  en  Mousse. — To   be    prepared  exactly  the    same,  Only 
using  a  gill  of  any  other  liquor  desired,  and  serving  the  same  as  No.  1255. 

1261.  Charlotte  Russe  a  la  Creme. — Take  six  small,  round  charlotte 
russe  molds  two  and  a  half  inches  high,  three  inches  in  diameter  at  the 
top  by  two  at   the  bottom.     When  thoroughly  cleaned,  line   them   with 
biscuits  a  la  cuillere  (No.  1231),  cut  them  in  two,  and   should  they  be 
higher  than  the  mold,  trim  them  off  to  the  edge.      Pour  the  whipped  cream 
(No.  1254)  into  a  pastry-bag  (No.  1079),  and  fill  up  the  molds.     Turn  them 
over  onto  six  dessert-plates,  spread  a  little  more  cream  on  the  top  of  each, 
and  cover  them  each  with  one  macaroon  (No.  1210).     Dress  the  rest  of 
the  cream  nicely  around  the  plates,  and  serve. 

1262.  Charlotte  Russe  au  Cafe. — Line  and  prepare  six  small  charlotte- 


362  THE    TABLE. 


molds  as  for  the  above  (No.  1261),  adding  to  the  whipped  cream  two  table- 
spoonfuls  of  coffee  essence  (No.  1263).  Beat  thoroughly  together  for  two 
minutes,  then  fill  the  molds,  and  serve  as  for  the  above. 

1263.  Coffee  Essence. — Take  one  ounce  of  good,  ground  coffee;  place 
it  in  a  small  saucepan  with  half  a  pint  of  cold  water,  and   let  boil  until 
reduced  to  about  two  tablespoonfuls.     Then  strain  through  a  cloth,  press- 
ing it  well,  and  let  cool  thoroughly.     Add  it  to  the  cream  as  described  in 
No.  1262. 

1264.  How  to  Cook  Sugar. — Put    into    a   sugar -pan    one    pound    of 
granulated  sugar,  with  half  a  pint  of  cold  water;  place  it  on  a  brisk  stove. 
Have  a  vessel  containing  two  quarts  of  ice-water,  and  when  the   sugar 
comes  to  a  boil  dip  the  fingers  of  the  right  hand  into  the  water,  and  quickly 
pass  them  all  around  the  inside  of  the  pan,  being  careful  to  avoid  touching 
the  sugar;  repeat  this  two  or  three  times.      However  difficult  this  opera- 
tion may  appear,  it  is  essential  that  it  should   be  done,  in  order  to  have 
the  sugar  in  a  perfect  condition.     Take  care  to  dip  the  fingers  into  the  ice- 
water  each    time.     Let    the  sugar  boil;  then  squeeze  in  three  drops   of 
lemon  juice.     To  know  when  it  is  sufficiently  boiled,  have  a  thin  piece  of 
wood  the  shape  of  a  larding-needle.     Dip  the  point  into  the  ice-water,  and 
then  plunge  it  into  the  boiling  sugar;  remove  it  quickly,  and  dip  it  imme- 
diately into  the  water  again.     Lift  it  out,  and  see  whether  the  sugar  adher- 
ing to  the  wood  be  thoroughly  hard.      If  not,  let  boil  again,  and  continue 
to  test  with  the  stick  as  before.     To  be  certain  that  the  sugar  is  perfectly 
done,  place  the  point  of  the  stick  between  the  teeth,  and    bite  it.     Should 
the  sugar  stick  to  the  teeth,  it  needs  more  boiling,  but  if  it  cracks  easily 
without  sticking,  it  is  thoroughly  done.     Rem.ove  it  immediately  from  the 
fire,  and  place  the  bottom  of  the  pan  in  the  ice-water  to  prevent  the  sugar 
from  turning  brown. 

The  above  cooked  sugar  can  be  used  for  glazing  dried  fruits  and  candied 
fruits  of  all  kinds;  also  to  fasten  on  pieces  of  of  nougat,  and  to  make  any 
kind  of  caramels,  etc.,  etc. 

1265.  Burned  Sugar. — Put  into  a  small  iron  omelet-pan  half  a  pound 
of  granulated  sugar,  and  place  on  a  slow  stove,  to  burn  thoroughly  for 
thirty  minutes.      Remove  the  pan   to  the   table  to  cool  slightly  for  five 
minutes,  and  then  add  half  a  pint  of  boiling  water,  mixing  well  with  an 
iron  spoon.      Replace  the  pan  on  the  stove,  and  boil  for  five  minutes,  stir- 
ring continually  ;  then  strain  the  sugar  through  a  sieve  into  a  vessel,  and 
put  in  a  cold  place   to  cool  thoroughly.      Pour  it  into  a  bottle,  and  use 
•when  required.      Burned  sugar  prepared  this  way  will  keep  in  perfect 
condition  for  several  weeks. 

1266.  Nougat. — Have  ready  four  ounces  of  peeled  and  dried  almond 
(No.  1207).     Cut  each  into  four  slices,  and  lay  them  in  a  tin  pan  with  a 
sheet  of  paper  under  them.      Put  the  pan  in  a  warm  place,  but  not  on  the 
stove.     Take  a  copper  sugar-pan,  or  dropper,  put  into  it  six  ounces  of 
powdered  sugar,  and  place  it  on  a  hot  stove  ;    then   with  a  dry,  wooden 
spatula  stir  continually,  until  the  sugar  is  dissolved,  being  careful  to  avoid 
browning  it,     Remove  from  the  fire,  add  one  drop  of  lemon  juice,  and  let 


363 


it  cool  aff  slightly  for  three  minutes,  stirring  constantly  ;  then  add  the 
almonds,  mixing  all  gently  with  the  spatula  for  two  minutes.  The  nougat 
is  now  ready  for  use,  and  can  be  molded  into  cornets-d'abondance,  columns, 
bases,  or  any  shape  the  fancy  may  dictate. 

1267.  Small  Pyramid  of  Nougat.— Oil  slightly  the  interior  of  a 
small,  round  base.  Take  half  the  nougat,  prepared  as  for  No.  1266, 
lay  it  on  a  marble  table  (the  nougat  should  always  be  hot),  roll  it  out  very 
thin  with  an  oiled  roller,  and  with  this  line  the  oiled  base.  Then  with  a 
whole  lemon  sharply  press  the  nougat  onto  the  mold  to  give  it  a  perfect 
form,  cutting  it  evenly  away  all  around  the  edge.  Put  the  pieces  with 
the  rest  in  the  pan,  and  place  near  the  fire  to  keep  hot.  Have  a  small 
cornet-d'abondance  (cornucopia),  oil  it  slightly,  and  line  the  inside  with  half 
the  remaining  nougat,  rolled  out  as  before,  and  pressing  it  the  same.  Cut 
away  all  the  superfluous  part,  and  let  it  cool  slightly.  Then  unmold  both 
the  base  and  cornet.  Oil  a  tartlet-mold,  and  line  it  with  the  rest  of  the 
nougat.  Lay  the  base  carefully  upon  a  glass  stand  of  suitable  size,  the 
covered  part  uppermost,  and  fasten  to  the  stand  with  cooked  sugar  (No. 
1264).  With  cooked  sugar  fasten  the  cornet  in  the  middle,  small  end 
uppermost,  using  cooked  sugar  for  the  purpose.  Put  the  remaining 
piece  from  the  tartlet-mold  on  top  of  all,  and  fasten  it  in  the  same  way. 
All  this  should  be  done  carefully  and  patiently.  Have  ready  two  well- 
peeled,  sound  oranges,  pull  them  gently  to  pieces,  looking  closely  at  each 
separate  section  to  see  that  the  skin  is  not  broken  or  loosened.  Have  a 
quarter  of  a  pound  of  fresh  Malaga  grapes,  detach  them,  leaving  on  each 
grape  about  a  quarter  of  an  inch  of  stem.  Take  also  two  ounces  of  candied 
cherries,  plunge  the  grapes  into  the  cooked  sugar  (No.  1264),  and  with  a 
fork  lift  them  up,  and  immediately  lay  them  on  a  well-cleaned,  oiled, 
marble  table.  Treat  the  pieces  of  orange  and  the  cherries  each  the  same 
way.  During  this  time,  should  the  sugar  become  cool,  heat  it  up  once 
more  ;  fill  the  cornet  with  these  fruits,  dipping  one  side  of  each  piece  into 
the  cooked  sugar  to  make  them  adhere  together.  With  a  part  of  them  fill 
the  tart-shaped  piece  on  top,  proceeding  in  the  same  manner,  and  decorate 
with  glace  royale  (No.  1269). 

1269.  Grlace  Royale. — Put  the  white  of  one  egg  into  a  small  bowl. 
Beat  it  well  with  a  small  spatula,  adding  six  ounces  of   extra   fine    sugar, 
and  squeezing  in  three  drops  of  lemon  juice.     Then  continue   beating  for 
twenty  minutes.     When  finished,   it    should  be    snow-white    and    pulpy. 
Make  a  small  brown  paper  cornet,  cut   off  the   lower  end,  slide    down  a 
small   fancy    tube,  and   pour  in   some  of  the  glace  royale,  covering  the 
remainder  of  it  with  a  damp   cloth.     Then  with  the  cornet  decorate  the 
edge  of  the  nougat  base  as  in   the  preceding  (No.    1268),  also  the    upper 
edge,   and  all  around   the  edge   of  the   cornet,  and  finish  by  decorating 
artistically  the  tart-shaped  piece  on  top;  then  send  it  to  the  table. 

All   nougat    pieces,    when    finished,    should    be     kept    in  a    moderate 
temperature. 

1270.  Blanc-manger  k  la  Josephine  Delmonico.— Peel  neatly  six 
ounces  of  sweet  almonds    and  two  ounces  of  bitter   almonds    (No.    1207). 


364  THE    TABLE. 


Put  in  a  vessel,  cover  with  cold  water,  and  let  them  soak  for  fully  one 
hour.  Drain  thoroughly  through  a  sieve,  and  pound  them  well  in  a 
mortar,  adding,  little  by  little,  a  gill  of  cold  water,  and  continue  pounding 
for  ten  minutes.  Now  remove  to  a  vessel  and  add  two  gills  of  lukewarm 
water,  and  mix  together  with  the  spatula  for  two  minutes.  Spread  a 
large  napkin  over  another  vessel,  pour  on  the  above  preparation,  lift  up 
the  four  corners,  and  holding  it  with  the  left  hand,  squeeze  the  liquid 
through  with  the  right.  Lay  this  almond  milk  aside  for  further  use.  Put 
into  a  saucepan  two  gills  of  cold  water,  half  an  ounce  of  gelatine,  a  piece 
of  vanilla-bean  two  inches  long  and  split  in  two,  and  four  ounces  of 
powdered  sugar.  Mix  well  with  the  spatula  for  two  minutes;  remove  the 
spatula,  put  on  the  lid,  and  let  infuse  for  thirty  minutes.  Then  place  the 
saucepan  on  the  hot  stove,  and  stir  gently  from  the  bottom,  allowing  it  to 
boil  slowly  for  four  minutes.  Remove  it  from  the  fire,  and  let  the  pan 
rest  on  the  table  for  three  minutes.  Pour  in  the  almond  milk,  mix  again 
for  two  minutes,  using  the  spatula,  and  strain  the  whole  through  a  fine 
sieve  into  another  vessel.  Have  a  three-pint,  channeled  blanc-manger 
mold;  put  some  broken  ice  at  the  bottom  of  a  pail,  place  the  mold  on  it, 
arranging  more  broken  ice  around  the  sides,  so  that  the  mold  be  entirely 
sunk  in  the  ice  as  far  up  as  the  edge.  Stir  the  preparation  for  one  minute, 
then  pour  it  into  the  mold,  cover  the  pail  with  a  napkin,  and  leave  it  to 
congeal  for  one  hour.  Take  up  the  mold  carefully  from  the  pail,  wipe  off 
the  ice  with  a  towel,  and  have  ready  a  cold  dessert-dish  with  a  folded  nap- 
kin over.  Turn  out  the  blanc-manger  onto  this;  decorate  the  surface  with 
two  ounces  of  candied  cherries  and  one  ounce  of  angelica,  and  it  is  ready 
for  the  table. 

1271.  Vanilla  Ice-cream. — Boil  in  a  saucepan  one  pint  of  milk  with 
half  a  vanilla-bean;  put  in  a  vessel  half  a  pound  of  powdered  sugar,  and 
six  egg  yolks,  and  with  a  spatula  mix  thoroughly  for  ten  minutes;  then 
add  it  to  the  boiling  milk,  stirring  for  two  minutes  longer,  and  pour  the 
whole  into  a  copper  basin,  placing  it  on  a  moderate  stove  to  heat  for  five 
minutes,  stirring  at  the  bottom  continually  with  the  spatula,  and  being 
careful  not  to  let  it  boil.  Remove  from  off  the  fire,  place  it  on  a  table,  and 
add  immediately  one  pint  of  sweet  cream,  still  mixing  it  for  two  minutes 
more;  let  cool  off  for  thirty  minutes,  then  strain  through  a  sieve  into  an 
ice-cream  freezer;  put  on  the  lid,  and  lay  it  in  an  ice-cream  tub,  filling  the 
freezer  all  round  with  broken  ice,  mixed  slightly  with  rock-salt;  then  turn 
the  handle  on  the  cover  as  briskly  as  possible  for  three  minutes.  Lift  up 
the  lid,  and  with  a  wooden  spoon  detach  the  cream  from  all  around  the 
freezer,  and  the  bottom  as  well.  Re-cover  it,  and  turn  the  handle  sharply 
for  three  minutes  more;  uncover,  and  detach  the  cream  the'same  as  before, 
being  careful  that  no  ice  or  salt  drops  in.  Put  the  lid  on,  and  repeat  the 
same  three  times  more.  The  ice-cream  should  by  this  time  be  quite  firm, 
so  have  a  cold  dessert-dish  with  a  folded  napkin,  dress  the  ice-cream  over, 
and  send  to  the  table. 

This  same  ice-cream  can  be  formed  into  a  single  brick  by  having  a 
brick-shaped  form,  filling  it  with  the  cream,  and  pressing  it  down  quickly 


DESSERTS.  365 


with  a  spoon;  cover  closely,  being  careful  that  the  form  is  completely 
filled,  so  that  no  salted  water  can  penetrate  into  it.  Put  broken  ice  at  the 
bottom  of  a  pail,  mixing  in  a  little  rock-salt,  lay  the  form  on  top,  covering 
it  entirely  with  broken  ice  and  salt;  let  freeze  for  one  hour,  remove,  and 
bathe  it  in  a  vessel  containing  lukewarm  water;  wash  off  the  ice  and  salt 
that  adhere,  and  lift  it  out  as  quickly  as  possible;  remove  the  cover,  and 
turn  it  on  a  dessert-dish  with  a  folded  napkin,  lift  up  the  mold,  and  send 
the  ice-cream  to  the  table. 

1272.  Chocolate  Ice-cream. — Prepare  and  cook   exactly  the  same  as 
for  vanilla  ice-cream  (No.  1271);  put   in  a  saucepan  two  ounces   of  well- 
chopped  cocoa  and  an  ounce  of  powdered  sugar,  add  to  it  half  the  cream 
preparation  ;    place  the  pan  on  the   stove,   and   with  a  pastry-whip  stir 
briskly,  and  let  boil  for  three  minutes  ;  take  it  from  the  fire,  add  it  to  the 
remaining  half  of  cream,  then  mix  the  whole  well   together  for  two  min- 
utes.    Strain  through  a  fine   sieve  into  an  ice-cream  freezer,  let  cool  for 
thirty   minutes,  then  proceed   to  freeze   it  exactly   the    same  as    for  the 
vanilla  ice-cream,  and  serve  it  also  the  same. 

1273.  Coffee  Ice-cream. — Put   in  a  vessel  half  a  pound  of  powdered 
sugar  and  six  egg  yolks  ;  mix  well  with   the  spatula  for  ten  minutes,  then 
add  one  pint  of  boiling  milk,  stir  for  two  minutes   longer,  and  pour  the 
whole  into  a  copper  basin;   place  it  on   the  hot  stove,  and  with  the  spatula 
stir  gently  at  the  bottom  until  well  heated,  but  it  must  not  boil.     Take 
from  off  the  fire,  set   it  on  a  table,  then  immediately  add  a  pint  of  sweet 
cream,  mixing  again  for  two  minutes,  and  throw  in  two  ounces  of  freshly 
ground  Mocha  coffee,  stirring  for  two  minutes  longer  ;  return  the  basin 
to  the  stove,  beat  it  up  again  with  the  pastry-whip,  and  lay  it  on  the  table 
once  more.     Cover  with  a  napkin,  so  that  the  coffee  can  infuse  thoroughly 
for- half  an  hour,  then  strain   through  a  fine   sieve  into   the   freezer,  and 
proceed  freezing,  and  serving  exactly  the   same  as   for  vanilla  ice-cream 
(No.  1271). 

1274.  Strawberry  Ice-cream. — Prepare  and  proceed  exactly  the  same 
as  for  the  coffee   ice-cream  (No.  1273),  suppressing   the  coffee,  and  when 
the  cream  is  cooked  and  cool,  add  half  a  pint   of  well  picked  and  cleaned 
strawberries.     Mix  well  with  the   spatula  for   two   minutes,  then   strain 
through  a  fine  sieve   into  the  freezer,  pressing  the  strawberries  through 
with  a  wooden  spoon  ;  remove  the  sieve,  cover  the   freezer,  and  proceed 
to  freeze,  and   serve   precisely  the    same    as  for  vanilla   ice-cream  (No. 
1271). 

1275.  Pistache  Ice-cream. — Have  two  ounces  of  fine,  dried  pistaches, 
using  only  the   best   quality  ;  put  them   into  a  pie-plate,  place  it   in  the 
oven  to  let  the  nuts  get  a  light  brown  color,  which  will  take  about  six 
minutes  ;  remove   from  the  oven,  lay  the  pistaches  in  a  mortar  with  one 
ounce  of  granulated  sugar,  and  pound  slightly.      Have  a  cream  prepara- 
tion exactly  the  same  as  for  coffee   ice-cream  (No.  1273),  suppressing  the 
coffee.     When  cooked,  add  the  pint  of  sweet  cream  and  the  pistache,  then 
place  it   on  the  stove  and  heat  well,  stirring  continually.     Remove  from 
the  fire,  cover   the  basin  with  a  napkin,  and   let  get   thoroughly  cool  for 


366  THE    TABLE. 


thirty  minutes.  Add  three  drops  of  orange-flower  water  and  five  drops 
of  spinach-green,  mix  the  whole  well  for  two  minutes,  then  strain  through 
a  fine  sieve  into  the  freezer,  and  proceed  to  freeze  and  serve  exactly  the 
same  as  for  vanilla  ice-cream  (No.  1271). 

1276.  Peach  Ice-cream. — Put   in  a  vessel  half  a  pound  of  powdered 
sugar  with  six  egg  yolks,  then  mix  well  with  the  spatula  for  ten  minutes  ; 
add  a  pint  of  boiling  milk,  stir  for  two  minutes  longer,  and  pour  the  whole 
into  a  copper  basin.      Place  it  on  a  hot  stove,  and  heat  it  thoroughly,  stir- 
ring continually,  but  not  letting  it  boil  ;  remove,  lay  it  on  the  table,  and 
mix  in  immediately  one  pint   of  sweet  cream;   then  leave   it   to   cool  for 
thirty   minutes.     Have  six  ripe,  fine,   sound   peaches,  wipe  them  nicely> 
cut  them  in  two,  remove  the  stones,  then  mash  them  into  the  cream,  mix- 
ing thoroughly  for  three   minutes  ;    strain   through  a  fine  sieve    into  a 
freezer,  pressing  the  peaches  through  with  a  wooden  spoon,  then  proceed 
to  freeze,  and  serve  precisely  the  same  as  for  the  vanilla  ice-cream  (No. 
1271). 

1277.  Banana  Ice-cream. — Prepare  and  proceed  exactly  the  same  as 
for  the  peach  ice-cream  (No.    1276),   using  four  peeled,  sound,  and  ripe 
bananas  instead  of  the  peaches,  and   finishing  exactly  the   same  as  for  the 
other. 

1278.  Lemon  Ice-cream. — Put  half  a  pound  of  powdered  sugar  into 
a  basin  ;  grate  in  the   rind   of  two   fine  lemons,  add  four  egg  whites,  and 
mix  well  with  a  wire  whip  for  two   minutes,  then  add  a  pint  of  cold  milk, 
stirring  again  for  one  minute.     Place  the  basin  on  the  hot  stove,   stir 
briskly  with  the  whip,  and  take  it  off  when  coming  to  a  boil,  lay  it  on  the 
table,  and  pour  in  a  pint   of  sweet  cream,  mixing  well  for  two  minutes. 
Let  it  get  cool  during  half  an  hour,  then  strain  through  a  fine   sieve  into  a 
freezer,  and  finish  precisely  the  same  as  for  vanilla  ice-cream  (No.  1271). 

1279.  Lemon  Water-ice. — Put  in  a  vessel  half  a  pound  of  powdered 
sugar,  with  one  quart  of  cold  water  ;  grate  in  the  rind   of  a  large  lemon, 
or  of  two  small  ones,  squeezing  in  the  juice  of  three  good-sized  ones,  or 
of  four  if  small,  and  with  the  spatula  beat  well  together  for  five   minutes. 
Have  a  syrup-weigher,  place  it  in  the  centre  of  the  preparation,  and  if  it 
be  twenty-one  degrees  it  is   correct,  if  not,  add  a  little  more  powdered 
sugar  ;  remove  the  weigher,  mix  a  little  more,  and  then  strain  through  a 
sieve  into  the  freezer,  putting  on  the  cover,  and  proceed  to  freeze  it  pre- 
cisely the  same  as  for  vanilla  ice-cream  (No.  1271),  serving  it  the  same. 

1280.  Orange  Water-ice. — Put  into  a  vessel  one  quart  of  cold  water, 
half  a  pound  of  powdered  sugar,  and  grate  in  the   rind  of  two  fine,  ripe, 
medium-sized,  red  oranges,  adding  their  juice  besides,  the  juice  of  three 
medium-sized,  sound  lemons,  then  finish  the  same  as  for  lemon  water-ice 
(No.  1279). 

1281.  Raspberry  Water-ice. — Place  in  a  vessel  half  a  pound  of  pow- 
dered sugar,  squeeze  in  the  juice  of  three   sound  lemons,  add   a  pint  of 
nicely  picked  and  cleaned  raspberries,  then  with  the  spatula  beat  briskly 
for  five  minutes  ;  add  a  quart  of  cold  water,  mixing  again  for  one  minute, 
and  proceed  to  finish  and  serve  the  same  as  for  lemon  water-ice  (No.  1279). 


DESSERTS.  367 

1282.  Cherry  Water-ice. — Procure  one  pound  of  sound,  solid,  sour 
cherries  ;    put  them  in  a  vessel,  after  picking  off  the  stems  nicely,  with 
half  a  pound  of  powdered  sugar,  and  squeeze  in  the  juice  of  three  fine 
lemons.     Mix  well  with  the  spatula  for  five  minutes,  then  add  a  quart  of 
cold  water,  stirring  the  mixture  for  two  minutes  longer,  and  strain  through 
a  fine  sieve  into  the  ice-cream  freezer,  pressing  the  cherries  down   with  a 
wooden  spoon.     Proceed  to  freeze,  and  serve  exactly  the  same  as  for  the 
vanilla  ice-cream  (No.  1271). 

1283.  Pineapple  Water-ice.— Cut    a  small-sized,   ripe    pineapple  in 
two  ;    put  one  half  away   for  further  use,  paring  and  peeling  the  other 
half  neatly,  then  cut  it  into  small  pieces  ;    place  them  in  a  mortar,  and 
pound  them  thoroughly  to  a  pulp;  ten  minutes  will  suffice  for  this.     Add 
half  a  pound  of  powdered  sugar,  and  pound  again  for  five  minutes  ;  trans- 
fer the  whole  into  a  vessel,  squeeze  in  the  juice  of  three  sound  lemons, 
then  pour  in  a  quart  of  cold  water,  and  mix  well  with  the  spatula  for  two 
minutes.     Strain  through  a  fine   sieve   into  the  freezer,  adding  two  egg 
whites,  beaten  to  a  stiff  froth,  then  beat  well  for  one  minute  more.    Cover 
with  the  lid,  and  finish  it  the  same  as  the  vanilla  ice-cream  (No.  1271). 

1284.  Peach    Water-ice. — Procure   eight    medium -sized,  fine,    ripe 
peaches  ;    wipe  them  neatly,  cut  in  two,  remove  the  stones,  then  mash 
them  in  a  vessel  with  half  a  pound  of  powdered   sugar  ;    squeeze  in  the 
juice  of  three  fine  lemons,  mix  well  with  the  spatula  for  two  minutes,  and 
pour  in  a  quart   of  cold  water,  mixing  for  two   minutes  more.     Strain 
through  a  fine  sieve  into  the  freezer,  cover,  and  proceed  to  freeze  the 
cream  as  for  vanilla  ice-cream  (No.  1271),  serving  it  the  same. 

1285.  Apricot  Water-ice.— Have  twelve  good-sized,  fine,  sound  apri- 
cots; wipe   them   neatly,  cut  them   in  two,  remove  the   stones,  and  put 
them  in  a  vessel  with  half  a  pound   of  powdered  sugar,  mashing  them 
thoroughly.      Have  two  ounces  of  bitter  almonds,  peel,  and  pound  with- 
out drying  'them  ;  add   one   gill   of  cold   water  and  one   ounce  of   pow- 
dered sugar,    pounding   the    whole   together.       Arrange  a   napkin    over 
the  vessel  containing  the  apricot   preparation;  pour  over  it  the  contents 
of  the  mortar,  pressing  the  juice  through  the  napkin  into  the  vessel,  and 
mix  well  together  for  two  minutes  with  the  spatula.      Squeeze  in  the  juice 
of  three  sound  lemons;  add  a  pint  and  a  half  of  cold  water,  mix  again  for 
two  minutes,  then  strain  through  a  fine  sieve  into  the  freezer.     Put  on 
the  cover,  and  proceed  to  finish  exactly  the  same   as   for  the  vanilla  ice- 
cream (No.  1271). 

1286.  Biscuits  GlaceS. — Put  six  egg  yolks  in  a  copper  basin,  with  two 
ounces  of  powdered  sugar,  half  a  gill  of  maraschino,  and   a  quarter  of  a 
gill  of  Swiss  kirsch.     Then  with  a  pastry-whip  beat  well  together  for  two 
minutes.     Place  the  basin  on  a  hot  stove,  and  stir  briskly  with  the  whip 
for  five  minutes.      Remove    it  from  the  fire,  and  immediately   put  the 
basin  into  a  vessel  containing  ice-water,  and  stir  continually  for  two  min- 
utes more.   Add  a  pint  and  a  half  of  whipped  cream  a  la  vanille  (No.  1254), 
and  mix  well  with  the  rest  for  three  minutes.     Then  cover  the  basin  with 
a  napkin,  and  let  repose  for  ten  minutes.     Have   six  paper  cases,  four 


368  THE    TABLE. 


inches  long,  two  inches  wide,  and  one  and  a  half  inches  high,  and  fill 
equally  with  the  above  preparation.  Have  ready  a  square  biscuit-glace 
box,  ten  inches  high  by  six  inches  square,  and  having  inside  a  loose,  two- 
tier  frame.  Place  this  box  in  an  ice-cream  tub,  filling  it  with  broken  ice 
mixed  with  rock-salt.  Wipe  the  cover  neatly,  and  after  lifting  it  up, 
remove  the  frame  and  place  three  biscuits  on  each  tier;  return  the  frame 
to  the  box,  put  the  cover  on,  and  let  freeze  for  one  and  a  half  hours.  Have 
a  cold  dessert-dish  covered  with  a  folded  napkin;  uncover  the  box,  lift  up 
the  frame,  and  dress  the  biscuits  nicely  on  the  dish,  sending  them  to  the 
table  at  once. 

1287.  Biscuits  Tortoili. — Prepare  and  proceed  exactly  the  same  as  for 
biscuits   glaces  (No.  1286),  only  placing  the  preparation   into   six  round, 
fancy  paper  cases,  instead  of  square  ones.     When  filled,  sift  evenly  over 
the    surfaces  two  ounces  of  finely  powdered   macaroons  (No.  1210);  lay 
them  on  the  tiers  of  the  frame,  and  freeze  them,  serving  them  precisely 
as  the  biscuits  glaces. 

1288.  Iced  Pudding  a  la  Diplomatc. — Have  a  biscuit-glac£   prepara- 
tion exactly  the  same  as  for  No.  1286;  cut  ten  biscuits  a  la  cuillere  (No. 
1231)  into  dice-shaped  pieces,  and   add  them  to   the  preparation.     Then, 
with  a  wooden  spoon,  mix  lightly  for  two  minutes.    With  this  fill  a  three- 
pint,  melon-shaped  form,  and  place  the  cover  on.   Have  a  pail,  with  broken 
ice  in  the  bottom;  lay  the  form  on  it,  and  fill  the  pail  with  more  broken  ice 
and  rock-salt,  and  let  it  freeze  thoroughly  for  two  hours.      Have  ready  a 
vessel  with  warm  water;  take  out  the  mold  from  the  pail,  plunge  it  into  the 
warm  water,  to  wash  away  the  ice  and  salt;  then   remove  it  immediately, 
unmold  it  onto  a  dessert-dish  with  a  fancy  paper,  and  serve. 

1289.  Plum  Pudding  Glac£  a  la  Gladstone. — Have  ready  three  ounces 
of  Malaga  raisins,  prepared  as  for   No.  1081;  place  them   in  a  stone  jar 
with  half  a  pint  of  good  old  sherry,  adding  three  ounces  of  candied  cher- 
ries cut  into  quarters,  one   ounce  of  finely  chopped  candied   citron,  and 
two  ounces  of  candied  apricots,  also  cut  into  small  pieces;  then  with  the 
spatula  mix  gently  together  for  one  and  a  half  minutes.     Cover  the  jar, 
and  let  infuse  for  fully  twelve  hours.      Prepare  a  chocolate  ice-cream,  as 
for  No.  1272,  and  just  before  removing  it  from  the  freezer  add  the  above 
fruit  preparation,  mixing  well  with  the  spatula  for  fully  two  minutes.   Put 
on  the  cover,  and  let  freeze  again  for  five  minutes  longer.     Take  a  three- 
pint  melon-form,  and  with  a  spoon   fill   it  with  the   pudding  preparation; 
cover  it  well,  and  put  it  in  a  pail    containing  broken   ice  and  rock-salt  at 
the  bottom;  then  fill  up  the  pail  with   more    ice  and   salt,   allowing  it  to 
freeze  for  fully  two  hours.    In  the  meanwhile  prepare  the  following  sauce: 
put  in  a  saucepan   two  egg   yolks   with   one   ounce   of  powdered   sugar; 
place  it  on  a  slow  stove,  and  with  a  pastry-whip  stir  briskly,  adding  grad- 
ually one  gill  of  old  English  brandy.      Heat  it  well,  but   it  must  not  boil. 
Then  take  from  the  fire,  set  the  pan  on  a  table,  and  continue  stirring  for 
twelve  minutes.   Add  a  pint  of  well-whipped  creme  a  la  vanille  (No.  1254), 
mixing  the  whole  well  together  with  the  whip  for  two  minutes,  and  pour 
the  sauce   into  a  china  bowl,  placing   it  in  the   ice-box.      Have  a  vessel 


DESSERTS.  369 


ready  containing  warm  water;  lift  the  mold  from  the  pail,  plunge  it  into 
the  water  to  remove  the  ice  and  salt  adhering;  then  lift  it  up,  unmold  the 
pudding  immediately,  and  place  it  on  a  dessert-dish,  with  a  fancy  paper 
cover.  Beat  well  the  sauce;  transfer  it  to  a  silver  sauce-bowl,  and  send 
it  to  the  table  with  the  plum  pudding,  serving  it  separately. 

1290.  Macaroon  Ice-cream. — Take  six  ounces  of  macaroons  (No.  1210); 
put  them  into  a  tin  pan,  and    place   it  in  a  moderate  oven  to  dry  for  ten 
minutes.     Remove,  and  lay  them  on  a  table   to  cool  off  for  twenty  min- 
utes, then  put  them  in  a  mortar,  pound  thoroughly,  and  sift  them  over  a 
sheet  of  paper.     Have  ready  a  vanilla  ice-cream  as  for  No.  1271,  and  just 
before  serving  add  to  it  the   sifted  macaroons,  and  with  the  spatula  mix 
thoroughly  for  five  minutes,  and   with   this   fill  a  three-pint  brick-mold, 
covering  it  tightly.      Have  ready  a  pail  with  broken  ice  and  rock-salt  at 
the  bottom,  lay  the   mold  over,  and  fill  up  the  pail  with  more  ice  and  salt. 
Let  it  freeze  for  two  hours,  and  when  ready  to  serve,  have  ready  a  vessel 
with  warm  water,  take  up  the  mold,  bathe  it   in  the  water,  and  wash  off 
all  the  salt  and  ice  that  adhere,  then  unmold  the  ice-cream  onto  a  dessert- 
dish  with  a  fancy  paper  over,  and  send  to  the  table  immediately. 

1291.  Pudding  Glace  a  la  Frankie  Cleveland.— Prepare  half  the  quan- 
tity of  vanilla  ice-cream  as  for  No.  1271;  when  frozen,  let  it  rest,  and  pre- 
pare also  half  the  quantity  of  biscuit-glace   preparation  (No.  1286),   and 
when   ready  cover  the  basin,  and  let   rest  also.      Have   half  a  pound   of 
marrons  glaces  (candied  chestnuts);  break  them  into  pieces  onto  a  plate  ; 
take  a  three-pint  melon-form,  arrange  the  vanilla  ice-cream  all  around  it, 
dividing  it  evenly,  and  filling  up  with  alternate  layers   of  the  biscuit  prep- 
aration and  the  marrons  glaces  ;  cover  the   mold   tightly,  and  place  it  in  a 
pail  with  broken  ice  mixed   with  rock-salt  at  the  bottom,  also  filling  the 
pail  with   more   ice  and   salt,  then  let  freeze   for  fully  two  hours.      Two 
minutes  before  serving,  bathe  the  mold  in  warm  water  to  remove  the  ice 
and  salt   that  adhere,  unmold,  and  send   to  the   table   immediately  with  a 
sauce-bowl  full  of  the   following  sauce  :  add   to   half  a  pint  of  whipped 
cream  a  la  vanille  (No.  1254)  one  gill  of  strawberry  juice,  and  half  a  gill, 
or  two  ounces,  of  yellow  chartreuse  ;  beat  well  together  with   the  whip 
for  two  minutes,  then  pour  it  into  the  sauce-bowl. 

1292.  Napolitaine  Ice-cream. — Prepare  a  pint  of  vanilla  ice-cream  as 
for  No.  1271;  a  pint   of  pistache   ice-cream  (No.  1275),  and  a  pint  of  rasp- 
berry water-ice  (No.  1281).     Take  a  long  brick-form  holding  three  pints, 
put  at  the  bottom  of  this  the   raspberry  water-ice,  arrange  the  vanilla  ice- 
cream on  top,  and  fill  up  with  the  pistache,  then   cover  tightly.     Take  a 
pail  with  broken  ice  mixed  with  rock-salt  at  the  bottom,   lay  the  form 
over,  and  fill  up  the  pail  with  more  ice  and  salt,  and  let  freeze  for  two 
hours.      Plunge  the  form  in  warm  water  to  wash  off  the  ice  and  salt,  and 
unmold  the  ice-cream  onto  a  piece  of  paper  laid  on  the  table.     Dip  a  long 
knife  in  warm  water,  cut   the  brick  lengthwise   through  the   centre,  then 
each  piece   into   three,  so  that  the   Napolitaine   will  be   divided   into  six 
equal-sized  square   pieces,   each    one    having    the    three   kinds   of  cream. 
Dress  on  a  cold  dessert-dish  with  a  fancy  paper  over,  and  serve, 

24 


37O  THE    TABLE. 


1293.  Tutti-frutti. — Prepare   a  pint    of  vanilla  ice-cream  as  for   No. 
1271,  half  a  pint   of  strawberry   ice-cream  (No.  1274),  and   half  a  pint  of 
lemon  water-ice  (No.  1279);   let  them   remain  in  the   freezers.      Put  four 
ounces  of  candied  cherries   onto  a  plate,  cut  them  in  halves,  and  add  two 
candied  apricots  cut  into   small  pieces.     Take  six   tutti-frutti  molds,  open 
one  of  them,  and  lay  on  the   cover  a  spoonful  of   strawberry  ice-cream, 
with  a  spoonful  of  the  lemon   water-ice,  one   beside  the   other,  press   the 
sixth   part   of  the   candied   fruits  onto   the   ice-cream   in   the  cover  of  the 
mold,  filling  the  bottom  with  vanilla  ice-cream,  and  close  together  firmly. 
Lay  it  immediately  into  a  pail  with  broken  ice  and  rock-salt  at  the  bottom, 
cover  the  mold  slightly  with   more   ice  and  salt,  then  proceed  to  prepare 
the  other  five  molds  exactly  the  same.     When   they  are  all  in  the  pail  and 
covered  as  the  first  one,  fill  it  up  entirely  with  broken  ice  and  salt,  and  let 
it  freeze   for  one   hour.      Have  a  vessel   containing  warm  water  ready  at 
hand,  and  prepare   six  small  dessert-plates  with  a  small  fancy  paper  on 
each,  lift  up  the  molds,  one  after  the   other,  wash   them  off  quickly  with 
the  warm   water,  and   unmold   the  tutti-fruttis   onto  the  cold  plates,  and 
serve. 

1294.  Plombiere  a  la  King-man. — Put  together  into  a  saucepan  eight 
egg  yolks,  half  a  pound   of  powdered   sugar,  a  piece  of   vanilla-bean  one 
inch  long  and  split  in  two,  also  a  pint   of  sweet  cream,  and  six  ounces  of 
finely  grated   cocoa.      Mix   well   with  the  spatula  for  two   minutes,  then 
place   the   pan  on   the   hot  stove,  and   stir  constantly   while  heating,  but 
under  no  circumstances   must   it  boil.     Remove  it  from  the   fire,  and  lay 
the  pan  in  a  cool  place  on  the   table   for  thirty  minutes.      Put  an  ice-cream 
freezer  into  a  tub,  fill  it  all  round  with  broken   ice  mixed  with  rock-salt, 
remove  the  cover,  and  after  wiping  the   freezer  well,  strain   the   prepara- 
tion through  a  sieve  into  it,  cover  it  again,  and  with  the   hands   turn   the 
handle  of  the  cover  for  five   minutes   in  opposite  directions.     Lift  up  the 
cover,  and  with  the    spatula  detach  the  preparation   that  adheres  to  the 
sides,    readjust   the   cover,   and   turn  again  the  handle,  beginning   in   an 
opposite  direction  from  the  first  time  ;  after  five  minutes,  detach  from  the 
sides  as  before,  and  repeat  for  the  third  time  the  turning  process.    Finally 
lift  off  the  cover,  and  detach  the  cream  from  all  around,  and  it  will  now 
be  thoroughly  firm,  so  cover  it  again,  and   let   it  rest.      Beat  up  to  a  froth 
one  gill  of  sweet  cream  as  for  No.  1254  ;  take  a  glass  or  silver  stand,  and 
with  an  ice-cream  spoon  remove  the  cream  from  the  freezer,  spoonful  by 
spoonful,  and  dress  it  in  the  centre  of  the  bowl,  keeping  it  as  high  as  pos- 
sible, and  giving  it  a  pretty,  pyramid  shape.     Fill  a  paper  cornet  with  the 
whipped  cream,  cut  off  the   point,  and  decorate   artistically  the   top  and 
sides  of  the  plombiere.     Chop   up  very  fine   two   ounces   of  pistache,  and 
sprinkle  them  evenly  over  the  surface,  then  send  to  the  table. 

1295.  Parfait  an  Cafe  a  la  Parisienne. — Place  six«ounces  of  powdered 
sugar  in  a  saucepan  with   six   egg  yolks  and   a  pint  of  sweet  cream,  and 
mix  well  together  for  two  minutes  ;  set  the   saucepan  on  the  hot  stove, 
then  stir  gently  and   continually  from  the   bottom,  using  a  spatula,  until 
nearly  coming  to  a  boil  ;  as  this  is  difficult  to  determine  on  account  of  the 


D  ESSEX  rs.  371 


briskness  of  the  fire,  the  best  way  to  tell  when  it  is  sufficiently  done  is  to 
lift  up  the  spatula  and  see  whether  the  cream  adheres  thickly  to  it,  if  so, 
remove  the  saucepan  from  the  fire  and  lay  it  on  the  table,  add  immedi- 
ately to  it  four  ounces  of  freshly  roasted  Mocha  coffee  in  beans,  then  stir 
again  well  for  one  minute  more.  Remove  the  spatula,  cover  the  sauce- 
pan with  a  napkin,  put  the  lid  on,  and  let  infuse  for  one  hour.  Beat  up 
one  pint  of  fresh  sweet  cream  as  for  No.  1254,  and  let  rest  until  needed. 
Place  an  ice-cream  freezer  in  a  tub,  fill  it  up  all  round  with  broken  ice 
mixed  with  rock-salt,  wipe  the  cover  nicely,  and  then  remove  it  ;  strain 
the  infused  preparation  through  a  fine  sieve  into  the  freezer,  put  on  the 
cover,  then  take  hold  of  the  handle,  and  turn  th?  freezer  briskly  in  oppo- 
site directions  for  five  minutes  ;  remove  the  cover,  and  with  the  spatula 
detach  all  the  cream  that  adheres  to  the  sides  and  bottom,  recover,  and 
turn  sharply  as  before  ;  remove  the  cover,  detach  the  cream  from  the 
sides  and  bottom,  replace  the  cover,  and  begin  turning  again  in  opposite 
directions  for  five  minutes  longer.  The  cream  should  now  be  thoroughly 
frozen.  Drop  the  whipped  cream  into  the  freezer,  very  little  at  a  time, 
meanwhile  mixing  it  gently  with  the  spatula,  which  should  take  four  min- 
utes to  accomplish  it;  then  have  ready  a  three-pint,  channeled,  ice-cream 
mold,  and  with  an  ice-cream  spoon  fill  the  mold  with  the  preparation,  and 
put  on  the  lid.  Place  some  broken  ice  with  rock-salt  at  the  bottom,  of  a 
pail,  lay  the  mold  over,  and  fill  up  the  pail  with  more  ice  and  salt,  then 
let  freeze  for  fully  one  hour.  Afterward  remove  the  mold,  dip  it  into 
lukewarm  water,  wipe  away  the  ice  and  salt,  and  lift  it  up  immediately, 
take  off  the  cover,  and  turn  the  cream  onto  a  cold  dessert-dish  with  a 
folded  napkin,  and  serve. 

1296.  Rice  and  Cream  a  la  Croce.— Put  one  pint  of  cold  milk  into  a 
saucepan,  adding  one  pint  of  cold  water  and  half  a  saltspoonful  of  salt, 
place  the  pan  on  the  hot  stove,  and  when  boiling,  throw  in  four  ounces  of 
well-cleaned,  raw  rice;  then  with  a  spatula  stir  slowly  and  continually  at 
the  bottom  while  it  is  cooking  for  twenty-five  minutes,  then  take  the  pan 
from  off  the  fire,  lay  it  on  a  table,  and  add  immediately  four  ounces  of 
powdered  sugar  and  one  ounce  of  fresh  butter  ;  mix  well  together  with  a 
spatula  for  two  minutes,  then  transfer  it  into  another  vessel,  and  set  it  in 
a  cold  place  for  one  hour  to  have  it  thoroughly  cooled  off.  Whip  to  a 
froth  one  pint  of  sweet  cream  as  for  No.  1254,  cover  the  basin  with  a  nap- 
kin, and  let  rest  for  twenty  minutes  ;  should  there  be  any  milk  settled  at 
the  bottom,  pour  it  off,  and  add  to  the  cream  two  ounces  of  powdered 
sugar  and  one  teaspoonful  of  vanilla  flavoring,  then  with  a  wire  whip  beat 
well  together  for  two  minutes  longer,  and  remove  the  whip.  Take  the 
rice  from  the  vessel,  drop  it  gradually  into  the  whipped  cream,  then  mix 
the  whole  together  slowly  and  carefully  for  three  minutes.  Line  a  two- 
quart,  tin  melon-form  with  three  ounces  of  peach  marmalade  (No.  1331), 
fill  the  mold  with  the  preparation,  put  on  the  cover,  and  after  placing  a 
little  broken  ice  at  the  bottom  of  a  pail,  lay  in  the  mold,  and  cover  it 
entirely  with  broken  ice  (no  salt  is  necessary  for  this),  and  let  freeze  for 
one  hour.  Have  a  vessel  with  two  quarts  of  lukewarm  water  ;  lift  up 


72  THE    TABLE. 


the  mold  from  the  pail,  dip  it  into  the  water,  wash  off  the  ice,  and  raise 
it  up  immediately  ;  remove  the  cover,  turn  the  preparation  onto  a  cold 
dessert-dish,  and  send  to  the  table. 

1297.  Oranges  Glacees  a  la  George  Renanldt.— Have  six  fine,  solid 
oranges,  and  with  a  pastry-tube,  one  and  a  quarter  of  an  inch  in  diameter, 
cut  off  the  tops  of  the  oranges,  then  with  a  small  knife  remove  the  covers 
gently,  laying  them  aside  until  later.    With  either  a  Parisian-potato  cutter 
or  a  spoon,  empty  the   insides   of  the   oranges,  being  careful    to   avoid 
breaking  any  of  the  skin,  for  should  that  occur,  they  will  be  useless  ;  the 
interiors  can  be  used  for  some  other  purpose.     Arrange  the  oranges,  with 
their  covers  on,  in  a  square  biscuit-glace   box  as  for  No.  1286  ;  place  the 
box  in  a  tub,  filling  it  with  broken  ice  mixed  with  rock-salt,  and  let  freeze 
for  one  hour.      Prepare  a  champagne   punch  as  for  No.  1307,  and  with  it 
fill  the  interior  of  the  oranges,  put  on  the  covers,  and  with  different  col- 
ored ribbons  tie  each  one,  beginning  at  the  top  ;  when  at  the  bottom,  turn 
the  ribbon  and  bring  it  back  to  the  top  in  an  opposite  direction,  then  make 
a  graceful  bow  on  top  of  the  covers.     Lay  them  again  in  the  box,  and  let 
them  freeze  for  one  hour  longet,  then  dress  them  on  a  dessert-dish  with 
a  folded  napkin,  and  serve. 

1298.  Macedoine  Glacee  a  la  Cavour.— Prepare  a  pint  of  lemon  ice- 
cream as  for  No.  1278,  also  a  pint  of   coffee  ice-cream  (No.  1273),  leaving 
them    in    their   freezers.     Take  two   ounces   of  candied  cherries,   cut  in 
halves,  two  ounces  of  candied  apricots,  cut  in  slices,  one  ounce  of  candied 
angelica,  cut  into  very  small,  lozenge-shaped  pieces,  two  ounces  of  can- 
died  pineapple,   cut  into   very   thin  slices,   and  twelve  French  walnuts, 
shelled  and  divided.     Have  a   three- pint,  square  ice-cream  mold,  place 
half  the  lemon  ice-cream  at  the  bottom,  arrange  a  third  part  of  the  fruits 
nicely  over,  dividing  them  equally,  then  cover  with  half  of  the  coffee  ice- 
cream, and  with  a  spoon  press  it  down  well.     Lay  half  the   remaining 
fruits  on  top  of  this,  and  spread  over  the   rest  of  the   lemon  ice-cream, 
then  the  last  of  the  fruits,  and  fill  up  the  mold  with  the  balance  of  the 
coffee  ice-cream.     Close  very  firmly,  and  lay  it  into  a  pail  with  broken  ice 
mixed  with  rock-salt  at  the  bottom,  and  filling   it  with  the  same,  then  let 
freeze  for  two  hours.     Two  minutes  before  serving  prepare  a  vessel  with 
warm  water,  lift  up  the  mold,  and  wash  off  the  ice  and  salt,  then  unmold 
the    macedoine  immediately   on  a  cold  dessert-dish    with  a  fancy    paper 
over,  and  send  it  to  the  table. 

1299.  Charlottes  Glacees. — Take  six  small  charlotte-molds,  and  line 
them  nicely  with  twelve  biscuits  a  la  cuillere   (No.  1231)  cut  crosswise 
into  halves.     Have   ready  one  pint  and   a  half  of  vanilla  ice-cream  (No. 
1271),  and  fill  the  interiors  of  the  molds  with  it,  and  turn  them  onto  a  des- 
sert-dish  with  a  folded   napkin  over.      Divide   the  remaining  ice-cream 
evenly  over  the   six  charlottes,  with  one   macaroon  (No.  1210)  on  top  of 
each,  then  send  immediately  to  the  table. 

1300.  Charlottes  Panachees.— Have  six  charlotte-molds  lined  as  for 
charlottes   glacees  (No.  1299);  fill   them  with  a  pint  of  vanilla  ice-cream 
(No.  1271),  then  turn  them  onto  six  cold  dessert-plates.     Take  a  pastry- 


DESSERTS.  373 


bag  (No.  1079),  slide  down  in  it  a  fancy  tube  (No.  3),  and  pour  into  it  a 
pint  of  whipped  creme  a  la  vanille  (No.  1254);  press  a  little  of  this  onto 
the  top  of  the  charlottes,  arrange  over  them  six  macaroons  (No.  1210), 
press  a  little  more  cream  about  the  size  of  a  nut  on  the  top  of  each  maca- 
roon, then  with  the  balance  of  the  cream  decorate  the  bottom  of  the  char- 
lottes all  around,  and  serve. 

1301.  Meringues  Glacees. — Prepare  a  pint  and  a   half  of  vanilla  ice- 
cream (No.  1271),  and  with  a  round  ice-cream  spoon  divide  it  evenly  onto 
six    cold     dessert-plates,    and    arrange    over   each    two    meringue-shells 
(No.  1250),  so  as   to   nearly  enclose   the   ice-cream,  and  then  send    to  the 
table. 

1302.  Meringues  Panachees. — Have  six    meringue-shells   (No.  1250); 
divide  evenly  into  them  a  pint  of  vanilla  ice-cream  (No.  1271).     Slide  into 
a  pastry-bag  (No.  1079)  a  fancy  tube  (No.  3),  and  pour  into  it  a  pint  of 
whipped  creme  a  la  vanille  (No.  1254)  ;  press  half  of  it  into  six   other 
meringue-shells,  then  join  them  to  the  other  six  containing  the  ice-cream. 
Lay  them  on  six  cold  dessert-plates,  and  decorate   the  joints  nicely  with 
the  balance  of  the  cream,  then  send  to  the  table  at  once. 

1303.  Punch  a  la  Lorenzo  Delmonico. — Put  in  a  china  bowl  half  a 
pound  of  powdered  sugar,  squeeze  in  the  juice  of  three  fine,  sound,  large 
lemons  and  the  juice  of  a  fine,  large,  red   orange,  then  with  a  very  clean 
wooden  spoon  mix  together  for  three   minutes.     Add  half  a  pint  of  cold 
water,  a  gill  of  Swiss  kirsch,  and  stir  for  four   minutes  more,  then  strain 
through  a  fine  sieve   into  the   ice-cream  freezer,  remove   the  sieve,  and 
pour  into  the  freezer  half  a  gill  of  St.  Croix  rum,  a  quarter  of  a  gill  of 
Delmonico's  fine  champagne  cognac,  and  half  a  pint  of  Delmonico's  cham- 
pagne.    Cover  immediately  with  the  lid,  and  place  the  freezer  in  a  narrow 
ice-cream  tub,  filling  the  latter  all  round  with  broken  ice  mixed  with  rock- 
salt  ;  then  with   the  handle   on  the  cover  turn  as  sharply  as  possible  for 
three  minutes  ;  wipe  the  cover  neatly,  uncover,  and  with  a  wooden  spoon 
detach  the  punch  from  the  sides   of  the  freezer,  as  also  from  the  bottom  ; 
cover  again,  turn  the  handle  for  three   minutes  more,  uncover,  detach  the 
punch  as  before,  cover,  and  repeat  this   three   times  as   explained   for  the 
vanilla  ice-cream  (No.  1271).      Have  six.  cold  dessert-plates  covered  with 
fancy   papers,  each   one  having  an   L.  D.  designed   on   it  ;  fill  six  punch- 
glasses  with  the  punch,   arrange   them    on   the   plates,   and   send   to  the 
table. 

1304.  Bomaine  Punch.— Make  half  the  quantity  of  the  preparation  the 
same  as   lemon    water-ice    (No.    1279),  and   before   freezing  add' a  gill   of 
Jamaica  rum;  then  finish  the  same,  only  serving  the  romaine  punch  in  six 
small  punch-glasses. 

1305.  Kirsch  Punch.— To  be    prepared    precisely  as    for    the    above 
(No.  1304),  only  substituting  a  gill  of  kirsch  for   the   rum,  and   serving  it 
the  same. 

1306.  Punch  a  la  Cardinal.— Prepare  half  the  quantity  of  the  prepa- 
ration as  for  raspberry  water-ice  (No.  1281);  strain  it  through  a  sieve  into 
the  freezer,  then  pour  in  half  a  gill  of  red  curac.oa,  and   half  a  gill   of 


374  THE    TABLE. 


maraschino;  put  on  the  lid,  and  freeze  it  the  same  as  for  vanilla  ice-cream 
(No.  1271),  only  serving  it  in  six  punch-glasses. 

1307.  Champagne  Punch. — Have   half  the   quantity  of  preparation 
described  for  orange  water-ice  (No.  1280),  strain   it   through  a  sieve  into 
the  freezer,  and  add  half  a  pint  of  good  champagne.      Place  the   cover  on, 
and  proceed  to  freeze  it  exactly  as  for  vanilla  ice-cream    (No.  1271),  serv- 
ing it  in  six  punch-glasses. 

1308.  Punch   a   la  Lalla  Rookh.— Have   ready  half  the  quantity  of 
preparation  of  vanilla  ice-cream  (No.  1271);  strain  it  through  a  fine  sieve 
into  the  freezer,  adding  one  gill  of  Jamaica  rum;  freeze  it  the  same,  and 
serve  it  in  glasses. 

1309.  Punch  en  Surprise. — Have  six  fancy  forms;  one  the  shape  of 
a  pear,  one  of  an  apple,  one  of  a  banana,  one   of  a  tomato,  one  of  a  pine- 
apple, and  one   of   a  peach.     Fill  a  tin   pan  with    finely  cracked    ice  well 
mixed  with  rock-salt,  lay  on  it  the   six  molds,  opened  flat,  fill  them  with 
cold  water,  also  the  pan  to  half  its  height,  and  let  it  all  rest  for  one  hour; 
feel  the  inside  of  the  molds  to  find  whether  a  frozen  crust  adheres  to  them; 
if    so,  continue  to  finish   the   punch.     Have    any  kind  of   desired    punch 
ready;    take    up    each   mold    separately,    empty   out   the    water,   and    fill 
them  one  after  another;  close  tightly,  and  lay  them   in  a  pail   previously 
prepared  with  broken  ice  and   rock-salt  at   the    bottom;  cover  them  with 
plenty  more   ice  and  salt,  and  let  freeze   one   hour.      Have   ready  a  cold 
dessert-dish  with  a  folded  napkin  over;  put  some  warm  water  in  a  vessel, 
take  up  each  mold,  one  by  one,  dip  them  into  the  water,  and  hastily  wash 
off  any  ice   or   salt  which   may  adhere,  unmold  them  carefully,  and   lay 
them  nicely  on  the  dessert-dish,  and  send  to  the  table  at  once. 

1310.  Punch  a  la  Franqaisej  Hot. — Put  in  a  saucepan   on  the   hot 
range  one  pint  of   Jamaica  rum,  with  twelve  ounces  of  granulated  sugar; 
stir  continually  with  the  spatula  until  reduced  to  half  the  quantity.     Add 
the  juice  of  three  lemons,  the  juice  of  four   sweet  oranges,  then   set   the 
pan  on  the  corner  of  the  stove  to  keep  hot.      Put  into  a  tea-pot  one  ounce 
of  green  tea,  pouring  over  it  a  pint  of  boiling  water,  and  let  infuse  for  ten 
minutes,  then  strain  into  the  preparation;  return  it  on  the  hot  place,  and 
when  about  boiling,  skim  thoroughly  with  a  skimmer.     Take  it  from  the 
fire,  pour  it  into  a  punch-bowl,  and  serve. 

1311.  Punch  a  la  FranC,aise?  Iced. — Have  a   punch  a  la  Francaise 
ready  as  for  the  above  (No.  1310),  and  let  cool  off.     Pour  it  into  a  small 
freezer,  cover  it,  and   lay  it  in  a  wooden  tub    filled  with   chopped   ice  all 
around.     Sprinkle  the  ice  well  with  rock-salt,  and  with  the  hands  turn  the 
freezer  sharply  around   in  opposite  directions.     While  doing  -this,  stop 
every  two  minutes  to  detach  the  punch  from  around  the  freezer  (using  a 
spatula),  so  that  it  will  be  perfectly  firm.      If  sharply  handled,  fifteen  min- 
utes will  suffice  to  freeze  it  thoroughly,  then  serve  in  six  punch-glasses, 
dividing  it  equally. 

1312.  Punch  a  la  Czarina,  Hot. — Place  in  a  copper  or   tin  vessel  one 
pound  of  granulated  sugar,  half  a  pint  of  Swiss  kirsch,  four  ounces  of  St. 
Croix  rum,  and  two  ounces  of   good    cognac.      Light  this   mixture  with  a 


DESSERTS.  375 


match,  and  let  it  burn  until  the  sugar  is  dissolved,  then  pour  in  a  quart  of 
Roederer's  champagne,  not  colder  than  fifty  degrees  Fahrenheit.  Squeeze 
in  the  juice  of  a  good-sized  mellow  orange,  and  add  twelve  thin  slices  of 
pineapple;  mix  the  whole  well  with  a  ladle,  heat  it  slightly,  being  careful 
it  does  not  boil,  then  pour  the  punch  into  a  fancy  bowl,  and  serve  hot 
with  six  punch-glasses. 

1313.  Champagne  Cup. — Squeeze  the  juice  of  half  a  good-sized,  sound 
lemon   into   a  fancy  glass    pitcher   large    enough    to    contain   five    pints; 
sweeten  with  one  tablespoonful  of  powdered  sugar,  then  add  two  ponies 
of  red  curacoa,  one  bottle  of  plain  soda,  and  two  slices  of  cucumber-rind. 
Pour  in  three  pints  of  any  brand  of  champagne,  adding  about  a  quarter  of 
a  pound   of  ice,  then  mix  thoroughly   with  a  spoon,  and  ornament  the 
punch   nicely  with  strawberries,  very  thin  slices  of  pineapple,  a  finely 
sliced,  medium-sized  orange,  and  half  a  bunch  of  fine,  fresh  mint;  send  the 
cup  to  the  table  with  six  champagne-glasses. 

1314.  Claret    Cup. — Have   a   glass    pitcher    holding   two   and  a  half 
quarts,  or  five  pints;  squeeze  in  the   juice  of  three    medium-sized,  sound 
lemons,  add  four  tablespoonfuls  of  powdered    sugar,  two  ponies   of  red 
cura$oa,  and  two  slices  of  cucumber-rind,    then   pour   in  three   pints   of 
claret,  and  one  bottle  of  plain  soda  ;   or  a   pint  of  either   Clysmic,  Apolli- 
naris,   or  carbonic  water  will  answer.     Mix   thoroughly   with  a  spoon, 
adding  a  lump  of  ice  weighing  about  three  quarters  of  a  pound;  mix  again, 
then  decorate  with  a  finely  sliced  orange,  cut  into  small  pieces,  berries  of 
any  kind,  and  finally  with  half  a  bunch  of  fresh  mint.    Serve  in  six  punch- 
glasses,  and  the  effect  will  be  exceedingly  pretty. 

1315.  Water-lfielon   a   la   Komero. — Have  a   fine,    sound,  large,   ripe 
water-melon,  and  with  a  very  thin  knife  cut  out  a  piece  in  the  centre  two 
inches  square  by  three  and  a  half  inches  deep;  remove  the  piece  carefully, 
and   pour  gradually   into  the  inside  one   quart  bottleful   of  champagne; 
replace  the  piece  of  melon  in  its   former  position,  then  lay  the  melon  in 
the  ice-box  for  six  hours  to  infuse;  set  it  on  a  silver  dessert-dish,  and  send 
to  the  table,  cutting  it  according  to  taste. 

1316.  Water-melon  a  la  Jose"  Paez. — Proceed  and  prepare  exactly  the 
same  as  for  the  above  (No.   1315),  only  substituting  one  pint  of  Jamaica 
rum  for  the  champagne,  and  serving  the  same. 

1317.  Water-melon  a  la  Seward. — Prepare  a  water-melon  as  for  No. 
1315,  pouring  into  it  one  pint  of  Delmonico's  cognac,  instead  of  the  cham- 
pagne, and  serving  it  the  same. 

1318.  Sherry-wine  Jelly. — Put  one  quart  of  cold  water  into  a  sauce- 
pan with  half  a  pound  of  granulated  sugar;  break  in  two  ounces  of  gelatine 
in  small  pieces,  and  grate  in  the  rind  of  a  medium-sized  lemon,  squeezing 
in  the  juice  as  well.     Mix  well,  and  place  the  saucepan  on  the   hot  stove. 
Beat  up  in  a  basin  two  egg  whites,  and  add  them  to  the  other  ingredients, 
then  grate  in  a  saltspoonful  of  nutmeg,  adding  six  cloves,  and  one  bay- 
leaf,  mixing  well  with  the  whip  for  one  minute.      Have   ready  a  seamless 
jelly-bag  (which  can  be  purchased  ready  made),  tie  it  on  a  jelly-stand,  or 
if  none  handy,  two  kitchen  chairs  will  answer  the  purpose.      Stir  the 


376  THE    TABLE. 


preparation,  and  when  coming  to  a  boil,  set  it  back  to  a  cooler  part  of  the 
stove  to  prevent  it  overflowing;  stir,  while  boiling,  for  six  minutes.  Place 
a  vessel  under  the  jelly-bag,  remove  the  pan  from  the  fire,  and  pour  the 
whole  into  the  bag,  immediately  adding  to  it  half  a  pint  of  good  sherry 
wine,  and  a  teaspoonful  of  burned  sugar(No.  1265).  Let  it  drain  into  the 
vessel,  then  return  it  to  the  bag,  placing  another  vessel  underneath,  then 
let  it  drain  through  for  fully  two  hours.  Have  a  quart  jelly-mold,  pour 
the  jelly  from  the  vessel  into  it,  and  set  it  aside  in  a  cool  place  for  two 
hours,  then  put  it  into  the  ice-box  to  harden  for  two  hours  more.  Prepare 
a  cold  dessert-dish,  and  after  dipping  the  mold  lightly  and  carefully  to 
near  its  edge  in  lukewarm  water,  take  it  up  immediately,  and  turn  it  onto 
the  dish,  wiping  neatly  the  latter  all  around,  then  send  to  the  table. 

1319.  Kirsch  Jelly. — This  jelly  is  to  be  prepared  the  same  as  the 
sherry-wine  jelly  (No.  1318),  omitting  the  burned  sugar,  and  replacingthe 
sherry  w^ine  by  a  gill  of  Swiss  Kirschwasser,  then  serving  it  the  same. 

1320. — Jamaica-rum  Jelly. — Proceed  exactly  the  same  as  for  sherry- 
wine  jelly  (No.  1318),  only  substituting  a  gill  of  Jamaica  rum  for  the 
sherry,  then  finish  and  serve  the  same. 

1321.  Brandy  Jelly. — To  be  prepared  precisely  the  same  as  the  sherry- 
wine  jelly  (No.  1318),  substituting  a  gill  of  good  brandy  for  the  sherry,  and 
served  the  same  as  the  other  jellies. 

1322.  Champagne  Jelly. — To  be  made  the  same  as  the  sherry-wine 
jelly  (No.  1318),  suppressing  the  burned  sugar,  and  using  half  a  pint  of 
Delmonico's  champagne,  instead  of  the  sherry.     To  be  served  the  same. 

1323.  Kttmmel  Jelly. — Prepare  and  proceed  exactly  as  for  sherry-wine 
jelly  (No.  1318),  suppressing  the  burned  sugar,  and  replacing  the  sherry 
by  a  gill  of  Russian  kummel,  sending  it  to  the  table  the  same  as  for  the 
others. 

1324.  Rhein-wine  Jelly. — The  same  as  for  sherry-wine  jelly  (No.  1318), 
omitting  the  burned  sugar,  and  using  half  a  pint  of  Lieberfraumilch  wine, 
instead  of  the  sherry,  and  serving  the  same. 

1325.  Marcella-wine  Jelly  a  la  Castellar.— To  be  made  exactly  the 
same  as  sherry-wine  jelly  (No.  1318,)  using  half  a  pint  of  Marcella  wine  in 
place  of  the  sherry,  and  finished  the  same. 

1326.  Currant  Jelly.— Select  sixteen  pounds  of  small,  old  Dutch  cur- 
rants, not  too  ripe;  those  are  preferable  which  are  picked  at  the  end  of 
the   month  of  June.      Place    them    in   a   copper  basin  on  the  hot  stove, 
and  begin  stirring  them  immediately  from  the  bottom,  using  a  wooden 
spatula;  when  they  begin  to  scald,  pour  them  into  a  clean  tub,  and  with  a 
pounder  mash  them  thoroughly.     Strain  them  through  a  flannel  jelly-bag 
back  into  the  copper  basin,  adding  to  the  juice  seven  pounds  of  granulated 
sugar.     Return  the  pan  to  the  fire,  and  let  boil  until  reduced  to  about  half 
the  quantity,  then  dip  in  a  skimmer,  lift  it  up,  and  feel  the  jelly  with  the 
two    forefingers;   close  them,   and    open    them  slowly,    if    the  jelly   is 
mucilaginous,  then  it  is  done;  if  not,   cook  for  a  few  minutes  longer. 
Take  it  from  the  fire,  and  pour  a  little  into  every  glass  jar  ready  to  use, 
as  this  will  prevent  them  cracking.      Afterwards  fill   them  up.      When 


DESSERTS.  377 


thoroughly  cold,  which  will  be  in  about  two  hours,  during  which  time 
they  must  not  be  disturbed,  cork  them  tightly,  and  put  them  in  a  closet. 
Currant  jelly  prepared  in  this  way  will  keep  in  good  condition  for  two 
years. 

1827.  Apple  Jelly. — Put  six  good-sized  apples  into  a  saucepan  after 
cutting  them  into  quarters  ;  add  a  pint  of  cold  water  and  a  quarter  of  a 
lemon,  then  place  it  on  a  hot  stove,  and  let  boil  for  fifteen  minutes.  Place 
a  sieve  over  a  vessel,  pour  the  contents  of  the  pan  onto  it,  and  let  drain 
thoroughly  for  fifteen  minutes,  then  remove  the  sieve,  and  pour  the  apple 
juice  into  a  saucepan  with  a  pound  of  granulated  sugar.  Replace  it  on 
the  hot  stove,  and  let  boil  for  thirty  minutes,  so  that  it  be  reduced  to 
half,  then  take  it  from  the  fire,  and  pour  it  into  a  stone  jar  to  cool  off 
thoroughly,  and  use  it  when  required  for  pies,  cakes,  or  any  other  desired 
purpose. 

1328.  Apple  Sauce. — Press  the  apples  cooked  in  the  above  (No.  1327) 
through  the   sieve  into  a  bowl,  add  half  a  pound  of  powdered  sugar,  a 
teaspoonful  of  ground  cinnamon,  and  mix  well  together  for  two  minutes, 
place  it  in  a  stone  jar,  and  use  when  required. 

1329.  Cranberry  Sauce. — Put  in  a  saucepan  one  quart  of  fine,  red, 
cleaned  cranberries  with  a  gill  of  water;  place   it   on  a  hot  stove  and  boil 
for  fifteen   minutes,   then  add   five  ounces  of  powdered  sugar,  and   stir 
lightly  with  a  spatula  for  five   minutes.      Remove  it  from  the  fire,  pour  it 
into  a  sieve   over  a  vessel,  and  press  well   through  with  a  wooden  spoon. 
Transfer  it  into  a  stone  jar,  and  use  when  required. 

1330.  Stewed  Prunes  a  la  General  Dufour.— Procure  ten  ounces  of 
the  best  imported   prunes  (which  should   invariably  be   purchased   at  a 
responsible  dealer's),  and  put  them  in  a  vessel  with  a  quart  of  cold  water, 
letting  them  soak  for  four  hours;  then  thoroughly  drain  them.     Put  them 
in  a  saucepan  with  half  a  pint  of  cold  water,  the  zest  of  a  sound  lemon, 
a  two-inch-length  piece  of  cinnamon,  two  ounces  of  fresh  butter,  and  four 
ounces  of  powdered  sugar.      Place   the   pan  on  a  slow  fire,  and  with  the 
spatula  stir  carefully  and  gently  once  in  a  while,  to  avoid  breaking  them. 
After  letting  them  cook  slowly  for  two  hours,  remove  the  pan  from  the 
stove,  and  add   immediately  a  pint  of  Bordeaux  wine,  replace  it  on  the 
stove  to  heat  thoroughly,  but  not  allowing  it  to  boil  again  ;  take  from  off 
the  fire,  pour  the  prunes  into  a  stone  jar,  let  get  cold,  then  serve. 

1331.  Peach  Marmalade. — Peel  and  cut  into  slices  twelve  good-sized, 
sound  peaches  ;  put  into  a  saucepan  half  a  pound  of  granulated  sugar  and 
a  pint  of  cold  water  ;  place  it  on  a  hot  stove,  and  let  come  to  a  boil,  then 
add  the   peaches,  and  cook  for  twelve  minutes,  stirring  continually  with 
the  spatula.     Remove   from  the   fire,  and   strain   through  a  pastry-sieve 
into  a  bowl,  adding  twelve   peeled  almonds  (No.  1207),  then  let  cool  off 
thoroughly.      Put  it  into  a  china  bowl,  lay  it  aside  in  a  cool  place,  and 
use  when  needed.     This  marmalade  will  keep  for  several  days  if  properly 
prepared. 

1332.  Stewed  Apples. — Take  six  fine,  sound  Middletown  pippin  apples, 
peel  them  neatly,  and  with  an  apple-corer  core  them  thoroughly,  then  cut 


TABLE. 


each  apple  into  four  quarters,  and  lay  them  in  a  saucepan  with  a  pint  of 
cold  water,  adding  half  a  pound  of  granulated  sugar.  When  the  contents 
of  the  pan  come  to  a  boil,  skim  well,  and  then  flavor  with  the  juice  of 
half  an  orange,  or  the  same  quantity  of  lemon,  and  a  saltspoonful  of 
ground  cinnamon  can  also  be  added.  When  flavored,  let  cook  for  five 
minutes  longer,  and  with  a  spatula  stir  slowly  from  the  bottom  to  avoid 
mashing  the  apples.  Remove  from  the  fire,  pour  into  a  china  bowl,  and 
cool  off  thoroughly  before  serving. 

1333.  Stewed    Pears. — Are   to   be   prepared   and   cooked   exactly   the 
same  as  for  the  above  (No,  1332). 

1334.  Stewed  Peaches. — Peel  and  cut  into  quarters  ten  medium-sized, 
sound,  ripe  peaches,  removing  the  stones,  put  them  into  a  saucepan  with 
a  pint  of  cold  water,  adding  half  a  pound  of  granulated  sugar.      Place  the 
pan  on  the  stove,  and  when  boiling  skim  well  ;  let  cook  for  five  minutes, 
meanwhile  stirring  them   slowly  from  the  bottom,  to  avoid   mashing  the 
fruit;   then  remove,   and   immediately  add  a  gill  of  kirsch,  mixing  well 
together  for  about  half  a   minute.      Pour  into   a  china  bowl,  let  get  cool, 
then  dress  on  a  dessert-dish,  and  serve. 

1335.  Stewed  Apricots. — Peel,  cut,  and  stone  twelve  good-sized  apri- 
cots, or  fifteen  if  they  be  small;   then  proceed  to  prepare  them  exactly  as 
for  stewed  peacries  (No.  1334),  only  substituting  a  gill  of  brandy  for  the 
kirsch. 

1336.  Stewed    Green-gages. — Have   eighteen  or  twenty  solid,  ripe, 
green-gages,  peel  them  neatly,  cut  them  in  halves,  and  stone  them.      Pro- 
ceed exactly  the  same  as  for  stewed  peaches  (No.  1334),  only  replacing  the 
kirsch  by  a  gill  of  red  cura9oa,  and  serving  the  same. 

1337.  Stewed  Plums. — Proceed  exactly  the  same  as  for  the  above  (No. 
!336),  substituting  the  same  quantity  of  plums  for  the  green-gages. 

1338.  Stewed  Quinces. — Take  twelve  fine,  firm,  ripe  quinces,  peel  and 
core  them  thoroughly,  then  cut  them  into  quarters,  and   put   them  in  a 
saucepan  with  a  pint  of  cold  water  and  half  a  pound  of  granulated  sugar. 
Place  them  on  the  stove;  when  boiling,  skim  well,  and  let  cook  for  fifteen 
minutes,  stirring  them  gently  at  the  bottom  with  a  spatula  to  avoid  mash- 
ing the   fruit.      Remove    from    the    fire,   and   immediately  add  a  gill  of 
maraschino;  stir  lightly  again,  then  pour   into  a  china  bowl  to  let  cool. 
Dress  on  a  dessert-dish  and  serve. 

1339.  Syrup  for  Preserving  Fruits. — Put  seven  pounds  of  granulated 
sugar  into  a  sugar-pan,  adding  five  pints  of  cold  water,  and   when  on  the 
hot  stove,  stir  with  the  spatula  until  thoroughly  heated,  but  it  must  not 
boil.     Remove  it  from  the  fire,  lay  it  aside,  and   use   when  needed  for 
different  fruits.     The  above  quantity  will   produce   five   quarts  at   thirty 
degrees  Fahrenheit. 

1340.  Preserved    Peaches. — The     best    variety   for    preserving    are 
either  the  "  Crawford  Late,"  or  "  Smoke."    Select  one  hundred  thoroughly 
ripe,  sound,  medium-sized  peaches;  peel  them  neatly,  cut  them  in  halves, 
and  remove  the  stones  with  care.       Have  ready  ten  patent  lightning-glass 
jars,  each  holding  one  quart,  or  twenty  holding  only  a  pint  each;  then  divide 


D  ESSEX  TS.  379 


the  peaches  equally  into  them,  and  pour  into  each  one  pint  of  syrup 
prepared  as  for  No.  1339,  or  half  a  pint,  if  using  the  pint  jars,  taking  care 
that  the  peaches  floating  on  the  top  should  be  entirely  covered,  even  if  it 
be  necessary  to  press  them  down  lightly.  Put  on  the  cover  very  tight, 
then  bring  the  larger  wire  up  in  the  very  centre  between  the  two  small 
knobs,  and  press  the  smaller  one  downwards.  Place  the  jars  in  a  large 
saucepan  standing,  seeing  that  they  do  not  touch  each  other,  otherwise 
they  might  break,  and  arrange  a  little  hay  or  straw  between  every  one. 
Fill  the  pan  with  cold  water  so  as  to  cover  them  entirely,  and  placing  it 
on  the  hot  stove,  let  boil  for  ten  minutes.  Take  from  off  the  fire,  stand 
the  pan  on  a  table,  and  with  a  towel  lift  up  the  jars  one  by  one,  laying 
them  most  carefully  on  a  dry  kitchen  table,  and  avoid  putting  them  in  a 
cold  place.  When  all  are  so  arranged,  taking  the  towel  into  the  hand,  lift 
up  the  smaller  wire,  so  that  the  gas  slightly  escapes  for  one  minute,  then 
immediately  pull  it  down  again  until  hermetically  sealed.  Let  them  stand 
till  thoroughly  cold,  then  put  them  away  for  general  use.  The  right 
temperature  for  keeping  them  is  from  65  to  75  degrees.  Should  the  sauce- 
p'an  not  be  sufficiently  large  to  contain  all  the  jars,  boil  five  at  a  time. 

The    best    time    to    select    the    peaches   is    from    August    20    to    Sep- 
tember 20. 

1341.  Preserved  Bartlett  Pears. — Procure  one  hundred  medium-sized^ 
sound,  and  fully  ripe  pears,  fit  to  eat   in  their   natural  state;  peel   them 
carefully  keeping  them  in  their  original  form,  then  split  in  halves,  and  cut 
out  the    cores    and    seeds.     Fill    ten   lightning-glass  jars  with  the  pears, 
and  pour  over  five  quarts  of   syrup  (No.  1339),  covering  them  tightly  the 
same  as  for  the  peaches  (No.  1340),  placing  them  likewise  in  the  saucepan, 
but  boiling  for  fifteen  minutes  instead  of  ten.     When  lifted  from  the  pan, 
proceed  precisely   as   for  the  peaches.     The  best    time  to   purchase   the 
fruit  is  from  August  25  to  September  20. 

1342.  Preserved  Apples. — Select  sixty  medium-sized,  fine,  sound,  ripe 
Newtown   pippins,  the   best  time  for  this  being  from  October  I  to  Decem- 
ber i.      Peel  and  core  them  with  a  corer,  then   cut  them  into    quarters, 
and  divide  them   equally  into   ten  glass  jars   as   for  peaches   (No.  1340). 
Fill  them  up  with   the   syrup  at   thirty  degrees,  then  cover   tightly,  put 
them  in   the   saucepan  exactly  the  same   as  for  the  peaches,  and  boil  for 
fifteen  minutes  instead  of  ten.     Take  from  off  the  fire,  and  finish  the  same 
as  for  the  peaches,  putting  them  away  in  the  same  temperature. 

1343.  Preserved  Egg-plums. — Have   two  hundred  medium  sized  egg- 
plums,  ripe  enough  to  break  easily  from  the   stones  ;  wash   them  care- 
fully, drain,  then  divide   them  equally  into  the   ten  quart  lightning-jars. 
Fill  them  up  with  the  thirty-degree   syrup  (No.  1339),  cover  tightly,  and 
arrange  them  in  the  pan  precisely  as   for   peaches  (No.  1340).      Boil  them 
for  eight  minutes  instead  of  ten,  then  take  from  the  stove,  and  finish  pre- 
paring them  exactly  as  for  the  peaches.     The  best  time  to  procure  these 
is  from  August  5  to  September  i. 

1344.  Preserved  Grreen-gages. — Procure  two   hundred  and   fifty  fine, 
ripe   green-gages,   selecting  those   which  break  easily  from  the  stones  ; 


380  THE    TABLE. 


wash  them  well  in  cold  water,  drain  thoroughly,  then  divide  them  equally 
into  the  ten  patent  glass  jars,  exactly  as  described  for  peaches  (No.  1340). 
Fill  up  with  five  quarts  of  thirty-degree  syrup  (No.  1339),  and  finish  pre- 
paring them  the  same  as  for  peaches,  but  boiling  them  only  for  eight 
minutes  instead  of  ten  ;  put  them  away  the  same  as  the  other  fruits.  The 
best  time  to  procure  green-gages  is  from  August  i  to  September  i. 

1345.  Preserved  Strawberries. — Always  purchase  the  berries   from 
June    7    to    July    20,    when    residing    in    New    York.       Have    fully    the 
equivalent    of   ten    quarts  of  well-picked  and    thoroughly  washed,  ripe, 
sound,  and   perfect  strawberries,  drain  them  well.     To  have  these  well 
selected  it  will  doubtless  require  twenty-two  to  twenty-five  quart  baskets 
of  unpicked  fruit.     When  well  drained,  fill  the  ten  quart   lightning-glass 
jars  with  the  berries,  and  pour  in  the   thirty-degree  syrup  (No.  1339),  but 
using  it  hot  instead  of  cold.     Cover  them  tightly,  and  proceed  precisely 
the  same  as  for  peaches  (No.  1340),  only  boiling  them  five  minutes  instead 
of  ten,  and  putting  them  away  the  same. 

1346.  Preserved    Kaspberries. — Have    ready    the    equivalent    of    ten 
quarts  of  fine,  ripe,  solid,  well- washed,  and  thoroughly  drained   raspber- 
ries ;  sixteen  quart  baskets  will  be  about  the   necessary  quantity  to  pur- 
chase.    When  ready,  fill   up  the  ten   lightning-glass  jars,  and  proceed  to 
prepare  them  as  explained  for  peaches  (No.    1340),   the    only  exception 
being  that  they  must  be  boiled   five  minutes  instead  of  ten.     The  proper 
time  to  obtain  the  berries  is  from  July  10  to  July  20. 

1347.  Preserved    Cherries. — Purchase    twenty-five    pounds    of    fine, 
sound,  ripe,  white  wax  cherries  ;  pick  off  the  stems  neatly,  and   should 
there   be   any  unripe  or  spoilt  ones  among  them,  throw   them  away,  as 
they  would  likely  ruin  the   rest.     When  finished,  there   should  be  about 
twenty  pounds   of  sound  cherries   suitable  for  preserving.     Have  ready 
ten  quart  lightning-glass  jars,  same  as  for  the  peaches  (No.  1340);  divide 
the  picked  cherries   evenly  into  them,  and  fill  up  with  the   thirty-degree 
syrup  (No.  1339).     Cover  them  tightly  and  carefully,  then  arrange  them 
in  a  large  saucepan  precisely  the   same   as  the   peaches,  and  finish  them 
exactly  as  described  in  that  number,  boiling  them   for  the  same  length  of 
time.     June  15  to  July  i  is  the  best  time  to  obtain  the  fruit. 

1348.  How  to  Boast    Coffee. — If  practicable,  procure  a  small  family 
coffee-roaster.       Have   three  quarters   of  a  pound  of  Java,  mixed  with  a 
quarter  of  a  pound  of  Mocha,  place  it  in  the  roaster,  and  taking  one  of  the 
lids  from  off  the  stove,  put  the   roaster  on  a  moderate  fire,  and   turn  the 
small  handle  constantly  and  slowly  until  the  coffee  becomes  a  good  brown 
color;  for  this  it  should  take  about  twenty-five  minutes;  open  the  cover  to 
see  when  it  is  done,  then  transfer  it  to  an  earthen  jar,  cover  it  tightly,  and 
use  when  needed;  or,  a  more  simple  way,  and  even  more  effectual,  is  to 
take   a  tin    baking-dish,    butter  well   the    bottom,  and    placing   the    same 
quantity  of  coffee  therein,  put   it   in  a  moderate  oven  to  let  get  a  good 
golden  color;  twenty  minutes  will  suffice  for  this,  being  careful  to  toss  it 
frequently  with  a  wooden  spoon,  then  remove  to  an  earthen  jar.  and  cover 
it  well. 


DESSERTS.  381 


Roasting  one's  own  coffee  is  a  sure  way  of  having  it  always  fresh; 
besides,  it  retains  its  full  flavor;  but  care  must  also  be  taken  to  purchase 
coffee  from  a  responsible,  first-class  dealer. 

1349.  How  to  Make  Black    Coffee.— Take  six   light   tablespoonfuls  of 
coffee-beans  from  the    jar  (No.  1348);  grind  them  in  a  mill,  neither  too 
coarse  nor  too  fine.     Have  a  well-cleaned  French  coffee-pot,  put  the  coffee 
•on  the  filter,  with  the  small  strainer  over,  then   pour  on  a  pint  and  a  half 
of  boiling  water,  little   by  little,    recollecting,  at  the   same  time,  that  too 
much  care  cannot  be   taken  to  impress  on  those   making  the   coffee,  the 
necessity   of  having  the  water  boiling  thoroughly,  otherwise  it  were  as 
useless  to  attempt    the  feat  as  to  try  and  raise  musk-melons  at  the   North 
Pole,  notwithstanding  that  the  coffee  be  of  the  very  first  quality.     When 
all  the  water  is  consumed  put  on  the  cover,  and  let  infuse  slightly,  but  on 
no  account  must  it  boil  again;    then  serve  in  six  after-dinner  cups.   Coffee 
should  never  be  prepared  more  than  five  minutes  before  the  time  to  serve. 

1350.  Cafe  Noir  a  PAlexander  the  Great.— Put  in  an  earthen  pot  on 
the  hot  range    three  pints   of  cold  water;  when  boiling,  immediately  add 
four  and  a  half  ounces  of  freshly  ground  coffee,  and  as  soon  as    the  coffee 
has  been  added,   put  the   pot  on  the  corner  of  the  stove  to  rest  for  three 
minutes.    Have  a  piece  of  hot,  red  (very  red)  charcoal  the  size  of  a  small 
banana,  plunge  it  into  the  coffee.     (If  no  charcoal  at   hand,  a  piece  of  red 
stove-coal  will  answer).  Let  rest  again  for  three  minutes;  then  you  will  see 
a  heavy  foam  appearing  at  the  surface  of  the  coffee,  thoroughly  skim  it  off 
with  a  skimmer.     Then  carefully  and  gently  pour  it  into  a  hot  coffee-pot, 
and  send  to  the  table  with   six  small,  hot  demi-tasses;  accompanied  with 
six  ponies  of  old  Renauldt  cognac.  , 

I  would  recommend  that,  after  the  scum  has  been  removed,  the  coffee 
should  be  handled  as  gently  as  possible,  so  that  all  undesirable  elements 
will  remain  at  the  bottom. 

1351.  Cafe  au  Lait  (Coffee  With  Milk).— Have  a  clean  French  coffee- 
filter  ready  on  the  hot  range ;  place  in  it  four  and  a  half  ounces  of  freshly 
ground  coffee,  as  for   No.    1349;  then  gradually  pour  over   it,  all  around, 
half  a  pint  of  boiling  water;  let   rest  for  three  minutes,  then  gradually 
pour  over  two  pints  and  a  half  more  of  boiling  water  (taking  special  care 
that,  under  no  circumstances,  should    it  be  allowed  to  boil  again  after  the 
water  has  been  poured  over).     When  all  dripped  down,  pour  it  into  a  hot 
coffee-pot.     Take  three  pints  of  good,  freshly  and  thoroughly  heated  milk 
(but  do  not  boil  it),  pour  it  into  a  hot  pitcher,  send  to  the   table  with  six 
hot  cups  £i  cafeau  lait,  pouring  into  each  cup  half  coffee  and  half  milk. 

1352.  Cafe  au  Lait  a  la  St.  Gottardo. — Place  in  an  earthen  pot  on  the 
hot  range  two  quarts  of  very  fresh  milk,  and  let  it  heat  until  near  the  boiling- 
point,  then  immediately  add  two  and  a  half  ounces  of  fresh,  finely  ground 
coffee  (No.  1349).     Shuffle  the  pot  in  contrary  directions  until  it  comes  to 
a  boil;   then  let  it  rest  for  three  minutes. 

Strain  it  through  a  clean  napkin  into  a  hot  serving-pitcher,  and  serve 
with  six  cafe-au-lait  cups. 

1353.  Cafe   Glace  (Iced  Coffee). — Prepare  one   quart  of  coffee  as  for 


382  THE    7 'ABLE. 


No.  1349,  and  also  one  quart  of  thoroughly  heated  milk  (not  boiled). 
Pour  both  coffee  and  milk  into  a  small  ice-cream  freezer.  Sweeten  with 
three  tablespoonfuls  of  powdered  sugar;  tightly  cover  the  freezer,  place 
it  in  a  tub  containing  broken  ice  and  rock-salt  a  little  higher  than  the 
height  of  the  coffee,  then  sharply  turn  it  by  the  handle  of  the  cover,  in 
different  directions,  for  five  or  six  minutes;  neatly  wipe  the  cover  of  the 
freezer  all  around  to  avoid  that  any  ice  should  fall  in;  and  with  the  aid  of 
a  ladle  pour  it  into  a  pitcher,  and  serve  with  six  coffee-glasses,  and 
powdered  sugar  separately. 

1354.  The  (Tea).— Place  in  a  tea-pot  three  heaped  tablespoonfuls,  or 
one  and  a  half  ounces,  of  the  best  English-breakfast  tea,  purchased  from  a 
responsible  dealer.  Pour  over  five  pints  of  boiling  water.  See  to  it  that 
the  water  is  boiling,  else,  even  with  the  best  quality  of  tea,  you  will  never 
succeed  to  have  it  made  to  perfection.  Let  infuse  for  five  minutes  (but 
do  not  boil  again),  then  send  to  the  table  with  a  pint  of  cold  milk,  or  a 
pint  of  sweet  cream. 

The  Glace  (Iced  Tea). — Prepare  the  same  quantity  of  tea  the  same  as 
above,  pour  into  an  ice-cream  freezer,  sweeten,  and  proceed  the  same  as 
for  iced  coffee  (No.  1353),  (omitting  the  milk);  pour  it  into  a  cold  pitcher, 
and  send  to  the  table  with  six  coffee-glasses,  six  slices  of  sound  lemon,  and 
powdered  sugar  separately. 

1855.  Th6  a  la   RUSSC  (Russian  Tea). — Place  in  a  tea-pot  three  heaped 
tablespoonfuls  of  English-breakfast  tea;  pour  over  a  little    boiling  water, 
just  sufficient  to  cover  the  tea,  about   two   tablespoonfuls;  let   infuse   for 
one  minute,  then  draw  the  water  out,  but  do  not   use  it.      Pour   in  half  a 
pony  of  good  old    Jamaica  rum  and  three  pints  of  boiling  water;  let  infuse 
for  four  minutes,  and  then  serve  in  cup  with  a  decanter  of  old   Jamaica 
rum  separately,  thin  slices  of  lemon,  and  powdered  sugar. 

This  is  the  old  Russian  style.  Later  fashion  is  to  flavor  it  with  a  little 
vanilla  flavor  and  a  few  drops  of  lemon  juice. 

1856.  HOW  to  Make  Chocolate. — Select  three  quarters   of  a  pound  of 
good  chocolate  (Maillard's   is  preferable),   break  it   into   pieces,  and  put 
thern  in  a  saucepan  on  the   stove  with   half  a  pint   of  boiling  water  ;  stir 
well  with  a  wooden  spoon,  and   when  the  chocolate   is   thoroughly  dis- 
solved pour  one  quart  of  boiling  water  over,  using  a  quart  of  milk  instead 
of  the  water  when  chocolate  and  milk  is  desired.      Let  it  cook  well  for  ten 
minutes,  then  serve. 

1357.  Chocolat  au  Lait  aja  Georg-e  Washington. — Have  a  stone  pot 
on  the  hot  range  with  half  a  pint  of  cold  water.  Break  in  six  tablets  of 
one  ounce  each  of  Maillard's  chocolate,  sharply  mix  with  a  very  clean 
wooden  spoon  or  spatula  until  it  is  thoroughly  dissolved  ;  then  add  two 
quarts  of  good  cold  milk,  thoroughly  heat  until  it  comes  to  a  boil,  mixing 
lightly  with  the  wooden  spoon  meanwhile.  Pour  it  into  a  hot  pitcher, 
and  send  to  the  table  with  cups  and  powdered  sugar  separately. 

A  pinch  of  salt  represents  205  grains,  or  a  tablespoonful. 

Half  a  pinch  of  pepper  represents  38  grains,  or  a  teaspoonful. 

A  third  of  a  pinch  of  nutmeg  represents   13  grains,  or  half  a  teaspoonful. 


S  UPPPEMENT.  3  8 ; 


SUPPLEMENT. 


1358.  Lobster  a  la  Rushmore. — Select  three  fine,  fresh  lobsters,  each 
weighing  two  pounds;  boil  them  in  salted  water  for  ten  minutes,  then 
take  them  out  and  put  to  cool  for  eighteen  minutes.     Pick  out  all  the 
meat,  leaving  the  main  body-shells  intact  for  further  use.     Mince  up  the 
tail-parts,  coral,  and  claws  into  pieces  a  quarter  of  an  inch  thick  by  three 
quarters  of  an  inch  wide.    Put  a  sautoire  containing  half  an  ounce  of  fresh 
butter  on  the  hot  stove;  chop  up  very  fine  one  good-sized,  sound  shallot, 
add  it  to  the  butter  in  the  pan,  also  the  minced  lobster,  and  season  with  a 
light  pinch   of  salt,   a  light  saltspoonful  of  cayenne  pepper,  and  half   a 
glassful  of  good  white  wine;  let  the  whole  reduce  for  ten  minutes,  stirring 
it  meanwhile  with  a  wooden  spoon.     Add  one  tablespoonful  of  tomato 
sauce  (No.  205),  four  tablespoonfuls  of  Espagnole  sauce  (No.  151),  and 
six  mushroom-stalks  chopped  up  very  fine.     Let  cook  well  for  ten  minutes 
longer,  then  set  the  sautoire  on   the  corner  of  the  stove   to   keep  warm. 
Take  the  .three  main  shells  of  the  lobsters,  split   them  evenly  in  two, 
lengthwise,  pare  the  ends  off  neatly,  wash  them  thoroughly,  and  wipe 
them  dry.    These  shells  should  not  be  longer  than  four  and  a  half  inches. 
Fill  the  six  shells  with  the  prepared  lobster,  lay  two  mushroom  heads  on 
top  of  each,  put  them  on  a  tin  plate  and  pour  over  the  remainder  of  the 
sauce  in  the  sautoire.     Set  them  in  the  hot  oven  to  bake  for  five  minutes, 
then  remove  and  dress  them  on  a  hot  dish  with  a  folded  napkin,  and  send 
to  the  table. 

1359.  Haw  Hamburg  Steak. — Chop  up  two  pounds  of  beef  the  same 
as  for  cooked  Hamburg  steak  (No.  526),  only  selecting  more  tender  pieces, 
and  return  it  to  the  machine  two  or  three  times  so  as  to  have  it  finer. 
Season  with  one  large  pinch  of  salt,  half  a  pinch  of  pepper,  and  the  third 
of  a  pinch  of  nutmeg.      Place  the  meat  on  a  dish,  divide  it  into   six  small, 
flattened  steaks,  and  throw  a  raw  egg  yolk  over  each  one;  garnish  with 
two  shallots,  one  tablespoonful  of  parsley,  the  same  quantity  of  capers, 
and  three  anchovies,  all  finely  minced,  and  arranged  in  clusters  around  the 
dish. 

1360.  Mignons  of  Lamb,  Sauce  Bearnaise. — Procure  a  fine,  tender  leg 
of  lamb,  bone  it  with  a  sharp  knife   so  as  to  detach  the   meat  from  the 
knuckle,  beginning  from  the  hip-side  downwards.     Cut  out  from  this  six 
even  pieces  or  steaks,  one  inch  thick  by  two  and  a  half  in  diameter,  pare 
them  nicely,  and  with  a  small,  keen  knife  remove  any  sinews   that  are 
liable  to  adhere  to  the  meat.     Lay  them  on  a  cold  dish,  and  season  with  a 
good  pinch  of  salt  and  a  light  pinch  of  pepper,  and  roll  them  well,  so  that 


THE    TABLE. 


the  seasoning  be  equally  distributed.  Put  half  an  ounce  of  good  butter 
in  a  frying-pan,  set  it  on  a  brisk  fire,  and  add  the  pieces,  or  mignons,  im- 
mediately, being  careful  that  they  do  not  lay  one  on  top  of  the  other,  and 
cook  them  very  briskly  for  two  and  a  half  minutes  on  each  side.  Prepare 
half  a  pint  of  Bearnaise  sauce  (No.  166),  pour  it  on  a  hot  serving-dish, 
dress  the  six  mignons  nicely  over,  one  overlapping  the  other,  and  send  to 
the  table  immediately. 

Any  lamb  that  may  be  left  over  after  cutting  off  the  mignons  can  be 
utilized  for  minced  lamb,  soup,  or  any  other  purpose  desired. 

13B1.  Hind-quarter  of  Spring  Lamb. — Procure  a  medium-sized,  fine, 
white  hind-quarter  of  lamb  ;  pare  it  neatly,  trim  the  small  handle-bone, 
and  fold  the  flank  over  the  ribs,  to  prevent  them  being  overdone;  that 
means  that  the  leg  and  ribs  will  be  equally  cooked  the  same  length  of 
time.  Tie  it  well  together,  then  season  with  one  and  a  half  pinches  of 
salt  divided  evenly,  and  envelop  it  well  in  its  caul  or  leaf-fat  ;  lay  it  in  a 
roasting-pan,  pouring  in  one  tablespoonful  of  broth  or  water,  then  place 
it  in  a  moderate  oven,  and  let  roast  for  one  hour,  basting  it  occasionally 
with  its  own  dripping.  Take  it  from  the  oven,  remove  the  caul,  untie, 
and  dress  it  on  a  hot  dish,  adjusting  a  neat  paper  ruffle  to  the  handle- 
bone.  Skim  the  fat  from  off  the  gravy,  strain  the  latter  over  the  lamb, 
and  serve. 

1362.  Chicken,  Saute  a  la  Ch.  C.  Delmonico.— Select  from  a  good 
poultry-dealer  two  fine,  tender  Philadelphia  spring-chickens  weighing 
two  pounds  each.  Singe  them  over  a  little  alcohol  poured  onto  a  plate, 
draw  the  entrails,  wash  well  the  interiors,  then  wipe  them  dry  with  a 
clean  cloth.  Cut  each  chicken  into  six  pieces,  place  them  in  a  sautoire 
with  two  tablespoonfuls  of  sweet  oil,  season  with  a  good  pinch  of  salt  and 
one  pinch  of  pepper,  then  set  the  sautoire  on  a  very  brisk  fire,  and  let 
cook  until  the  pieces  assume  a  good,  light  brown  color  (ten  minutes  will 
suffice),  stirring  them  lightly  in  the  meanwhile.  Chop  up  very  fine  one 
sound  shallot  ;  cut  one  green  pepper  into  small,  dice-shaped  pieces,  also 
the  end  part  only  of  a  medium-sized,  peeled  carrot ;  place  all  these  with 
the  chickens,  and  let  cook  together  for  one  minute  and  a  half,  then  add 
one  glassful  of  good  white  wine,  and  let  the  liquid  reduce  to  one-half, 
which  will  take  ten  minutes  on  a  brisk  fire,  stirring  it  occasionally.  Now 
add  one  gill  of  Espagnole  sauce  (No.  151),  a  tablespoonful  of  tomato 
sauce  (No.  205),  the  juice  of  a  good-sized,  very  sound  lemon,  and  a  quar- 
ter of  an  ounce  of  fresh  butter  ;  let  all  cook  for  ten  minutes  longer,  stir- 
ring it  lightly  with  a  spoon.  Plunge  three  canned  artichoke-bottoms  into 
very  hot  water,  lift  them  up  immediately  with  a  skimmer,  wipe  them 
thoroughly  dry  with  a  napkin,  then  cut  each  one  into  four  quarters  ;  slice 
three  medium-sized  truffles  very  fine,  and  add  all  these  to  the  chickens 
two  minutes  before  serving.  Dress  the  chickens  and  sauce  on  a  very 
hot  serving-dish,  adjust  paper  ruffles  to  the  ends  of  the  four  legs  ;  gar- 
nish the  dish  artistically  with  the  artichokes  star-shaped.  Place  a  slice  of 
truffle  on  the  centre  of  each  artichoke,  and  a  very  small,  round  slice  of 
Spanish  sweet  pepper  on  top  of  each  truffle,  and  send  to  the  table  very  hot. 


S  UPPLEMENT.  385 


1363.  Chicken,  Saute  a  la  Ranhofer. — Select  two  fine,  tender  chickens 
weighing  two  pounds  each  ;  singe   them  well,   draw  the   entrails,  wash 
thoroughly,  and  wipe  very  dry;  then  cut  each  chicken  into  six  pieces,  and 
season  them  with  a  good  pinch  of  salt  and  a  light   pinch  of  pepper.     Place 
the  pieces   of  chicken   in  a  sautoire  with  three  quarters  of  an  ounce  of 
good  butter  and   half  a  tablespoonful  of  sweet  oil,  and  set  it  on  a  very 
hot  stove.     Chop  up  one  shallot  very  fine,  and   one   sound,  green  pepper 
cut  in  small,  dice-shaped  pieces  ;  when  the  chickens  are  of  a  light  brown 
color,  add  the  shallot  and  pepper,  and  stir  well  for  one  minute;   then  add 
a  wine-glassful  of  good  white  wine,  and  let  reduce  to  one  quarter,  which 
will  take  six  minutes.      Pour  in  one  gill  of  tomato  sauce  (No.  205)  and  one 
and  a  half  gills  of  Espagnole   sauce  (No.  151),  and  let  cook  rather  slowly 
for  ten  minutes  longer,  stirring  it   occasionally.     Dress  the  chickens  and 
sauce  on  a  very  hot  serving-dish,   adjust  paper  ruffles    on    the    ends  of 
the  four  legs,  and  decorate  the  dish  with  the  following  garnishing :  take 
six  canned  artichoke-bottoms,  spread  a  tablespoonful  of  Duxelle  (No.  215) 
in  the  centre  of  each  one  ;  empty  the  interiors  of  six  fine,  sound,  medium- 
sized  green  peppers,  cooked  in  the  oven  for  five  minutes,  stuff  them  with 
Duxelle  garnishing  (No.  189),  and  arrange  them  on  top  of.  the  artichokes, 
their  thin  part  uppermost,  so  as   to  give  them  a  pyramidal  shape;  then 
lay  them  on  a  buttered  tin  plate  or  dish,  and  set  them   in  a  slow  oven  to 
bake   for  five  minutes  ;  remove  them,  but  while   they  are  baking  cut  out 
six  round   pieces   of  fresh  bread,  half  an   inch   thick  by   two  and  a  half 
inches  in  diameter  ;  place  them  on  a  hot   stove  in  a  frying-pan  with  half 
a  tablespoonful  of  butter,  and  let  get  a  light  brown  color  for  two  minutes. 
Arrange   the   six  artichokes  and»  peppers   on  top  of  the  'pieces  of  bread, 
garnish  the  dish  nicely,  and  send  to  the  table  at  once. 

1364.  Filets    Millions  a  la  Lorillard. — After  preparing  six  timbales 
as  described   below,  and   when  removed  from  the  oven,  have   ready   six 
fine  filets   mignons  as  for  No.  509,  and  serve  with  the   following  garnish- 
ing and  sauce:  take  six  small  timbale-molds,    measuring  one  and  three 
quarter  inches  in  diameter  and  two  inches  deep  ;  butter  well  the    insides, 
and  set  them  in  the  ice-box  to  get  thoroughly  cold.     Have  one   medium- 
sized,  cooked  carrot,  also  one  cooked  turnip;  cut  them  both  with  a  tube  a 
quarter   of   an    inch   in  diameter   by    one  inch    long  ;    have  also    half  a 
medium-sized,  fine,  white  cabbage,  and  trim  the  outer  leaves  neatly.    Put 
into  a  stewpan  one  ounce  of  salt   pork  cut  into   small  dice-shaped  pieces; 
add  the  cabbage,  and  season  with  half  a  pinch  of  pepper  ;  set  the  pan  on  a 
rather  slow  fire,  cover  it  tightly,  and   let  cook  slowly   for  thirty  minutes, 
without  removing  the  lid  ;  during  this  time  decorate  the  six  cold  timbales 
by  laying  a  slice  of  truffle,  half  an  inch  in  diameter,  at  the  bottom  of  each, 
and  just  in  the  centre,  and  with  the  aid  of  a  larding-needle  arrange  a  row 
of  cooked  green  peas  around  this,  then  decorate   half  the   interior  of   each 
timbale  with  half  the  prepared  carrots  and  turnips,  using  the  utmost  care, 
and  keeping  them  inclining  slightly  toward  the  right,  and  the  other  half 
inclining  toward  the  left.      Fill  up  the  timbales  with  the  cooked  cabbage, 
using  a  spoon  to  press  it  in  gently,  so  that   they   are  filled  entirely  as  far 

25 


386  THE    TABLE. 


as  the  top.  Put  them  on  a  roasting-pan,  filling  it  with  hot  water  to  half 
the  height  of  the  timbales,  then  place  them  in  a  hot  oven,  and  heat  from 
three  and  a  half  to  four  minutes.  Take  them  from  the  oven,  and  leave 
the  pan  on  the  corner  of  the  stove  to  keep  warm.  Cut  an  oval-shaped 
slice  from  an  American  loaf  of  bread,  one  inch  in  thickness,  pare  the  edges 
neatly,  then  butter  it  lightly,  and  place  it  in  the  oven  on  a  tin  plate  to  get 
a  light  brown  color;  two  minutes  will  be  sufficient  for  this;  lay  it  on  a 
very  hot  dish,  and  dress  the  six  filets  mignons  on  top  of  the  bread 
croustade,  each  one  lengthwise  and  slightly  overlapping  one  another,  and 
so  on  until  all  are  used.  Pour  over  the  mignons  half  a  pint  of  hot  Colbert 
sauce  (No.  190),  to  which  add  whatever  parings  or  pieces  of  truffle 
remain,  one  minute  before  using;  then  with  a  towel  remove  the  timbales 
from  the  pan,  one  after  the  other,  turn  them  upside  down,  unmold,  and 
with  these  decorate  the  dish,  placing  one  at  each  end  and  two  on  each 
side,  then  send  to  the  table  immediately. 

It  would  be  advisable  to  prepare  and  cook  the  fillets  after  the  timbales 
are  removed  from  the  oven. 

,1365.  Flageolets  Sautes  au  Beurre.— Take  three  quarters  of  a  quart 
can  of  fine,  French  flageolet  beans,  parboil  them  in  boiling  and  lightly 
salted  water  for  one  and  a  half  minutes,  then  drain  them  on  a  colander, 
and  place  them  immediately  in  a  saucepan  on  the  hot  stove  with  an  ounce 
of  good  butter  ;  season  with  a  teaspoonful  of  salt,  and  shuffle  lightly 
with  a  wooden  spoon  while  cooking  for  three  minutes,  and  when  serving, 
add  half  a  teaspoonful  of  finely  chopped  parsley.  Dress  them  on  a  hot 
dish,  and  serve. 

1306.  Eggs  a  la  Post. — Wash  and  scrape  neatly  one  good-sized,  sound 
carrot,  then,  with  a  vegetable-scoop,  scoop  out  twelve  round  pieces;  place 
them  in  a  sautoire  with  one  gill  of  white  broth  (No.  99),  and  a  teaspoon- 
ful of  good  butter.  Cook  them  on  the  hot  range  for  twenty  minutes. 

Place  twelve  fine,  sound,  roasted,  and  shelled  Italian  chestnuts 
into  the  sautoire  with  the  carrots,  let  come  to  a  boil.  Remove  all  the 
skin  from  two  uncooked  sausages.  Make  twelve  equal  balls  out  of  it, 
place  on  a  tin  plate,  and  bake  in  the  hot  oven  four  minutes.  Remove,  and 
add  them  to  the  carrots  and  chestnuts.  Season  with  a  light  pinch  of  salt 
and  the  third  of  a  saltspoonful  of  red  pepper;  add  one  gill  of  Madeira  sauce 
(No.  185).  Cook  for  two  minutes  longer.  Have  a  silver  dish  sufficiently 
large  to  contain  twelve  eggs  so  that  they  do  not  touch  one  another. 
Place  in  the  centre  of  the  dish  half  a  pint  of  hot  puree  of  chestnuts  (No. 
131),  then  arrange  twelve  fried  eggs  over  the  puree  prepared  the  same 
as  in  No.  412.  Carefully  and  equally  divide  in  clusters  around  the  dish, 
the  carrots,  chestnuts,  and  sausage  balls,  then  pour  the  sauce  around  the 
eggs  with  a  spoon,  but  none  over  the  eggs.  Place  on  top  of  each  egg 
one  thin  slice  of  truffle  cut  with  a  tube.  Place  in  the  hot  oven  to  heat  for 
one  minute.  Take  from  out  the  oven,  and  serve. 

1367.  Oysters  Fried  a  la  Arthur  Sullivan.— Carefully  open  thirty 
large,  fine,  fresh  box-oysters;  place  them  in  a  saucepan  with  their  own 
juice,  season  with  the  third  of  a  saltspoonful  of  red  pepper,  adding  half  a 


SUPPLEMENT.  387 


medium-sized  fine,  sound  lemon,  cut  into  thin  slices,  one  sprig  of  thyme, 
a  small  bay-leaf,  and  a  branch  of  well-washed  parsley.  Place  on  the  hot 
range,  and  heat  up  very  fast  without  boiling,  for  which,  on  a  very  brisk 
fire,  it  should  be  done  in  one  minute  and  a  quarter;  then  place  the  whole 
in  an  earthen  bowl  to  cool. 

Beat  up  one  raw  egg  in  a  bowl  with  one  gill  of  cold  milk,  seasoned 
with  a  light  pinch  of  pepper  and  a  light  pinch  of  salt;  steep  the  oysters  in 
this,  one  by  one,  then  lightly  roll  them  in  cracker-dust;  give  them  a  nice 
even  shape  in  the  palm  of  the  hand,  and  lay  them  on  a  dish.  Heat  up 
thoroughly  in  a  frying-pan  on  the  hot  range  one  gill  of  clarified  butter 
and  half  a  gill  of  olive  oil  (it  must  be  very  hot  before  placing  in  the 
oysters),  and  fry  them  for  one  minute  on  each  side.  Remove  them  with 
a  skimmer,  dress  on  a  hot  dish  with  a  folded  napkin,  and  serve  with  the 
following  sauce  separately: 

Strain  the  juice  of  the  oysters  into  a  saucepan,  and  reduce  it  to  one 
half  on  the  hot  range,  with  half  a  saltspoonful  of  red  pepper,  adding  also 
the  juice  of  half  a  sound  lemon  and  a  gill  of  sauce  Espagnole  (No.  151). 
Cook  for  three  minutes,  add  a  teaspoonful  of  chopped  chives,  pour  it  into 
a  sauce-bowl,  and  send  to  the  table. 

1368.  Lobster  Salad  a  la  Boardman. — Split  lengthwise  two  very  fine 
medium-sized,  freshly  boiled,  and  cooled  lobsters;  pick  all   the  meat  out 
from  the  shells,  as  well  as  from  the  cracked  claws,  suppress   both    intes- 
tines and  pouch.     Cut  the  meat  into  very  small,  equal,  square  pieces,  and 
place  them  in  a  salad-bowl.     Finely  chop  up,  as  fine  as  hashed   potatoes, 
three  hard-boiled  eggs;  add  them  to  the  lobster.    Peel  and  chop,  also  very 
fine,  two  small,  sound  shallots,  and  add  to  the  lobster,  with  one  and  a  half 
teaspoonfuls  of  very  fine  freshly  chopped    chives  and  one  and  a  half  tea- 
spoonfuls  of  finely  chopped  parsley.     Chop  also,  very  fine,  one  root  of 
thoroughly  pared    and  well-cleaned  sound  celery  (using  nothing  but  the 
perfect  white),  add   it  to  the  lobster.     Season  with  a  light  tablespoonful 
and  a  half  of  salt,  a  teaspoonful  and  a  half  of  fresh,  finely  crushed  white 
pepper,  half   a  teaspoonful  of  Worcestershire  sauce,  a  tablespoonful  and 
a  half  of   olive  oil,  two  tablespoonfuls  of  very  good  white  vinegar.     Mix 
well,  then  add   three  tablespoonfuls  of  freshly  made   mayonnaise    sauce 
(No.  206).     Gently   but   thoroughly    mix   the  whole  well  together;  wipe 
neatly  the  edges  of  the   salad-bowl  with   a  napkin.      Plant  right  in   the 
centre  a  branch  of  parsley-greens,  and  send  to  the  table. 

1369.  Game  Pie  a  la  LeviP.  Morton. — Take  one  fine  partridge,  one 
grouse,  and  one  medium-sized  rabbit  ;  pick,  draw,  and  singe  well.     Thor 
oughly  bone  them.      Place  the  fillets  in  a  saucepan  with  one  tablespoonful 
of  clarified  butter.     Season  with  one  pinch   of  salt,  half  a  pinch  of  pepper, 
and  a  quarter  of  a  pinch  of  thyme.     Cook  on  a  brisk  fire  for  one  minute 
on  each  side  ;  then  add  half  a  glassful  of  good  Madeira  wine,  and  reduce 
to  one  half,  which  will  take   five  minutes.      Place  in  a  bowl  and  let  thor- 
oughly cool.     Chop  up  the  bones  into  fine  pieces  ;  place  them  in  a  sauce- 
pan with  one   medium-sized,  sound  onion  cut  into  slices,  a  small  carrot 
cut  the  same,  one   bay-leaf,  three  cloves,   twelve  whole   peppers,  and  a 


388  THE    TABLE. 


blade  of  thyme.  Cook  all  together  with  one  ounce  of  butter  until  it  has 
obtained  a  light  brown  color  ;  then  add  one  glassful  of  Madeira  wine, 
half  a  medium-sized,  sound  lemon  cut  in  slices,  one  quart  of  white  broth 
(No.  99),  and  two  ounces  of  gelatine.  Let  cook  one  hour.  Then  strain 
through  a  napkin  or  a  fine  sieve  into  a  china  bowl,  and  lay  aside  to  thor- 
oughly cool.  Chop  up  very  fine  a  quarter  of  a  pound  of  lean,  raw  veal, 
a  quarter  of  a  pound  of  fresh  pork,  and  six  ounces  of  larding-pork.  Sea- 
son with  one  good  pinch  of  salt  and  half  a  pinch  of  pepper.  Cut  into  dice- 
shaped  pieces  eight  truffles,  three  ounces  of  cooked  smoked  beef-tongue  ; 
mix  well  together,  and  it  will  be  ready  for  use.  Knead  well  together,  on 
a  marble  table,  wooden  board,  or  in  a  vessel,  half  a  pound  of  flour  with 
four  ounces  of  butter,  then  gradually  add  a  gill  of  cold  water,  mixing  well 
until  it  is  a  perfect  dough,  for  five  minutes  at  least  without  ceasing.  Then 
place  it  in  a  cool  place,  and  let  rest  ten  minutes  before  using.  Lightly 
butter  the  interior  of  an  oval-shaped  mold  ten  inches  in  length,  six  inches 
wide,  and  four  and  a  half  high.  Place  the  mold  in  an  iron  roasting-pan. 
Roll  out  three  quarters  of  the  dough  to  one  quarter  of  an  inch  thick,  and 
with  it  evenly  line  the  inside  of  the  mold,  taking  special  care  not  to  make 
any  holes  in  the  dough.  Cut  some  very  thin  slices  of  larding-pork,  and  line 
the  dough  all  around  with  it.  Then  place  one  layer  of  the  forcemeat  and 
one  layer  of  the  game,  and  so  on,  until  all  is  used.  Make  a  hole  with  a 
teaspoon  right  in  the  centre  down  to  half  the  depth  of  the  patty  (pate). 
Roll  out  the  other  quarter  of  dough  to  the  same  thickness,  quarter  of  an 
inch  ;  cut  a  cover  out  oval-shaped,  and  with  it  cover  the  pate,  making  a 
small  hole  in  the  centre  to  connect  with  the  other.  Decorate  the  surface 
with  leaves  made  out  of  the  dough,  glaze  it  with  the  yolk  of  one  fresh 
egg  and  half  a  gill  of  cold  water.  Place  in  a  moderate  oven  to  cook  for 
two  hours.  Remove  from  the  oven.  Put  away  in  the  ice-box  for  six 
hours. 

1370.  Plombiere  a  la  Hamilton. — Beat  up  one  and  a  half  pints  of 
sweet  cream  as  in  No.  1254.     Let  it   rest  for  half  an  hour.      Neatly  pick 
one  and  a  half  pints  of  sound,  ripe  strawberries  ;  carefully  wash  them  in 
cold  water,  then  drain  them  on  a  colander.     Transfer  the  whipped  cream 
into  another  vessel  with  a  skimmer.      Briskly  beat   the  cream  again  for 
two  minutes.     Mix  in  three  ounces  of  powdered  sugar,  one  teaspoonful  of 
vanilla  flavor,  and  half  a  gill  of  cognac.     Mix  the  whole  well  together  for 
one  minute  longer.     Remove  the  wire  whip,  add  the  prepared  strawber- 
ries, and   with  the  aid   of  a  wooden  spoon  gently  mix  for  one   minute. 
Pour  the  preparation   into  a  well-cleaned,  two-quart  freezer,  cover,  and 
lay  it   into  a  pail  ;  fill  the  pail  all  around  with  broken  ice  (but  no  rock- 
salt),  and  let  freeze  for  one  hour.      Have  a  fruit-stand  ready,  then  with  an 
ice-cream  spoon  dress  the   plombiere   on  the  stand,  giving  a  dome  shape, 
and  immediately  send  to  the  table. 

The  above  makes  a  delicious  dessert,  also,  when  served  without  being 
frozen. 

1371.  Tutti-frutti  a  la  Gen.  Harrison.— Line  the  interior  of  a  three- 
pint  melon-form   with  a  pint  of  vanilla  ice-cream  (No.  1271).     Cut  four 


SUPPLEMENT.  389 


ounces  of  candied  apricots  into  small  pieces,  also  four  ounces  of  candied 
cherries  into  halves.  Mix  these  together.  Evenly  spread  half  the  quan- 
tity of  the  fruits  all  around  the  ice-cream  in  the  form.  Carefully  arrange 
a  pint  of  raspberry  water-ice  (No.  1281)  evenly  around  the  fruits.  Spread 
the  balance  of  the  fruits  all  around  the  water-ice  ;  then  fill  the  form  with 
a  pint  of  pistache  ice-cream  (No.  1275).  Tightly  cover  the  form.  Lay  it 
in  a  pail  with  a  layer  of  broken  ice  and  rock-salt  at  the  bottom,  and  then 
fill  up  to  the  surface  with  the  same.  Let  freeze  for  one  and  a  half  hours. 
Unmold  the  tutti-frutti  ;  dress  on  a  glass  stand,  and  serve  with  the  fol- 
lowing sauce  :  put  in  a  vessel  a  pint  of  whipped  cream  (No.  1254)  with 
two  ounces  of  powdered  sugar  and  a  gill  of  maraschino.  Beat  the  whole 
well  together  for  two  minutes.  Pour  it  over  the  tutti-frutti,  and  immedi- 
ately send  to  the  table. 

1372.  Frogs'  Legs  a  la  Merrill. — Neatly  pare  off  the  claws  of  half  a 
pound  of  very  fine,  fat,  fresh  frogs'  legs.      Cut  them   into   pieces  at  each 
joint.      Place  them  in  a  saucepan  on   the  hot  range,  with  half  an  ounce  of 
very  good  butter.     Season  with  one  pinch  of  salt  and   half  a  saltspoonful 
of  red  pepper.      Cook  on  a  brisk  fire  for  five   minutes,  then  add  a  wine- 
glassful  of  Madeira  wine,  with  two  finely  minced  truffles;  reduce  for  three 
minutes.     Crack  into  a  bowl  three    egg  yolks,  add   to  it   half  a  pint  of 
sweet  cream,  beat  well  together  one  minute,  pour  it  into  the  pan  with  the 
frogs,  then  gently  shuffle  the   pan  in  opposite  directions   until  the  sauce 
thickens,  which  will  take  two  minutes  and   a  half.      Pour  into  a  hot  soup- 
tureen,  and  serve. 

1373.  Strawberries. — After    selecting   and    thoroughly    washing    the 
berries,  fill  the  cans  and   cover  with  a  twenty-five-degree  syrup,  seal  up, 
and  cook  five  minutes.     Open  the   vent,  to  let  hot  air  out,  about  one  min- 
ute, then  close  the  vent  and   put  away.     The    best  berries  are  in  market 
between  June  7  and  14. 

1374.  Pineapple. — The    best    pineapples  (the    sugar-loaf)   come    to 
market  between  June  15  and  July  15.     After  selecting  the  ripest   fruit, 
pare  and  cut  all  the  eyes  out,  take   the  core   out,  cut   in   slices,  and  fill 
cans  ;  cover  with  a  twenty-five-degree   syrup  ;  seal   up  and  cook  twenty 
minutes.     Open  vent  to  let  hot  air  out,  close,  and  put  away. 

1375.  Asparagus. — The   best  asparagus   for  canning  is  the  Colossal, 
from  Monmouth  County,  New  Jersey,  and  the  best  time  from  May  12 
to  June   12.     After  selecting  the  large,  perfect  spears,  wash  thoroughly, 
then  scald  about  ten  minutes,  and  after  filling  the  cans  full,  cover  with  a 
light  salt  water,  and  seal  the  cans   up,  leaving  the  vent  open;   then  cook 
ten  minutes  ;  then  close  the  vent  and  cook  two  and  one  half  hours.     Open 
vent  to  let  the  gas  out,  and  close  it  again. 

1376.  Rhubarb,  or  Pie-plant.— After  peeling  and  cutting  the  rhubarb 
in  pieces  about  one  "inch  long,  fill  cans  and   cover  with  a  light  syrup,  seal 
up,  and  boil  five  minutes  ;  open  vent  to  let  the  air  out,  close,  and  put 
away.     The  best  time  is  from  May  20  to  June  I. 

1377.  Cherries. — The  best  cherry,  the  white  Ox-heart,  ripens  between 
June  20  and  July  i.     Select  the  fruit,  fill  cans,  and  cover  with  a  twenty- 


THE    TABLE. 


five-degree   syrup,  seal   up,  cook   fifteen   minutes,   open   vent,  close,  and 
put  away. 

1378.  Gooseberries. — Select  the    berries  when   green,   between  June 
17  and  July   i.     After  filling  the  cans,  cover  with  a  light  syrup,  seal  up, 
and  bathe  five  minutes,  open  vent,  close,  and  put  away. 

1379.  Currant  Jelly. — The  best  jelly  can  only  be  made  before  the  cur- 
rants are  fully  ripe — between  June   25   and  July  3.     After  scalding  the 
currants  well,  press  them  through  a  flannel  bag,  and  while  the  juice  is 
hot,  boil  six  or  seven  pounds  of  the  best  crushed  sugar  with  one  gallon  of 
juice,  watching  closely  until  it  attains  the   proper  consistency;  then  pour 
in  molds  to  cool. 

Another  way  to  make  a  very  delicate  jelly  is  to  boil  one  gallon  of  juice 
about  ten  minutes,  and  while  boiling  hot  stir  in  eight  pounds  of  granulated 
sugar,  and  keep  stirring  until  all  dissolved,  then  pour  into  molds. 

1380.  Raspberries. — The  best  time  is  between  July  5  and  15,  and  pro- 
ceed same  as  strawberries. 

1381.  Blackberries  and  Whortleberries  between  July  15  and  August 
15.     After  carefully  washing  the  berries,  put  on  any  degree  of  syrup  you 
wish,  as  this  fruit  will   make  pies  or  do  for  the  table.     Seal  up,  and  cook 
eight  minutes;  open  vent,  close,  and  put  away. 

1382.  Peas,  Corn,  and  Lima  Beans  are  so  hard  to  keep  that  it  is  im- 
possible for  a  family  to  put  them  up.     They  require  a  greater  heat  than 
boiling  water,  and  have  to  be  cooked  in  a  super-heated  steam  chest. 

1383.  Egg-plains    and    Green-gages   are   best  when  nearly  ripe— be- 
tween   August    15   and    September    i.       After  filling  cans  cover  with  a 
twenty-five-degree  syrup  and  cook  ten  minutes,  then  open  the  vents,  close 
and  put  away. 

1384.  Tomatoes. — Between    August    15    and    September    15,    select 
thoroughly  ripe  tomatoes,  scald  them  about  two  minutes  in  hot  water,  so 
that  the  skin  will  peel  off  very  thin  to  leave  the  perfect  shape  of  the  fruit; 
then   fill  the  cans  as  full  as  you  can  press  them  in;  seal  them  and  cook 
twenty  minutes,  then  put  away. 

1385.  Peaches  and  Bartlett  Pears.— Last  of  August  to  last  of  Septem- 
ber, select  ripe  fruit;  pare  carefully;  fill  cans  and  cover  with  a  twenty-five- 
degree  syrup;  seal  up,  cook  twenty  minutes,  then  open  vent,  close  and 
put  away. 

1386.  String  Beans   are  best  in  October.     Select    the   small    refugee 
beans;  after  taking  strings  off.  wash  and  scald   well;  then  fill  cans  with 
whole  beans,  and  cover  with  a  light  brine.     Seal  up;  cook  one  half  hour, 
then  open  vent,  close  again,  and  cook  three  fourths  of  an  hour  more,  then 
put  away. 

1387.  Apples. — Newtown    pippins  are  the  best    about    November  15. 
Pare   and   quarter;   take  cores  out;    then  fill  cans    and    cover  with    any 
strength  syrup  required.      Seal   up,  and  cook  five  minutes,   open  vent, 
close  and  put  away.  t 

Six  pounds  of  the  best  crushed  sugar  to  a  gallon  of  water  will  make 
a  syrup  of  twenty  to  twenty-five  degrees. 


S  UPPLEMENT,  3  9  1 


1388.  Tenderloin  Broil  a  la  Stanton.  —  Prepare  three  fillets  exactly  as 
in  No.  503,  and  one  minute  before  they  are  cooked,  lightly  devil  them  on 
both  sides  ;  then  broil  half  a  minute  on  each  side. 

Chop  very  fine  one  small,  well-peeled,  sound  shallot,  place  it  in  a  small 
saucepan  on  the  hot  range  with  a  teaspoonful  of  butter,  fry  for  one  min- 
ute; then  add  half  a  glassful  of  good  white  wine,  and  reduce  to  one  half. 
Add  one  medium-sized,  sound  pickle,  and  one  sweet  pepper  cut  into  small 
dice-shaped  pieces.  Season  with  half  a  pinch  of  salt  and  half  a  saltspoonful 
of  red  pepper;  add  half  a  gill  of  Spanish  sauce  (No.  151).  Cook  for  one 
minute  rather  briskly,  then  pour  the  sauce  on  a  hot  serving-dish,  dress 
the  fillets  over  it;  arrange  six  heart-shaped  croutons  (No.  133)  around  the 
dish,  place  a  slice  of  truffle  on  top  of  each  crouton,  then  a  round  slice  of 
Spanish  sweet  pepper,  cut  with  a  tube,  over  each  slice  of  truffle,  and  send 
to  the  table. 

1389.  Filets  Mignons  a  la  Brown.  —  Chop  very  fine  one  medium-sized, 
sound,  peeled  shallot,  place  it  in  a  small   saucepan  on  the  hot  range,  with 
a  teaspoonful  of    very  good  butter;   heat  well   for  one  minute   without 
browning;  add  half  a  wine-glassful  of  good  Madeira  wine,  boil  for  two  min- 
utes, then  add  half  a  teaspoonful  of  freshly  chopped  tarragon,  one  good-sized 
sweet  pepper  cut  in  small  dice-shaped  pieces,  twelve  stoned  and  stuffed 
olives,   six  whole    mushrooms,   and   one  artichoke-bottom,  cut  in    dice- 
shape,  also  a  gill   of  sauce    Espagnole   (No.  151).      Season  with    half   a 
pinch  of  salt  and  half  a  saltspoonful  of  red  pepper.      Cook  for  three  min- 
utes and  a  half,  then  pour  this  garnishing  on  a  hot  serving-dish.      Nicely 
dress  over  it  six  freshly  cooked  mignons   filets  as  in  No.  509,  one  over- 
lapping another;  decorate   the  dish  with  six  heart-shaped  croutons  (No. 
133),  and  serve. 

1390.  Broiled  Grouse  a  la  Pomeroy.  —  Prepare  and  broil  three  fine, 
tender  grouse,  precisely  the  same  as  for  No.  854,  but  one  minute  before 
they  are  cooked,  lightly  devil  them,  and  then  gently  broil  again  for  half 
a  minute  on  each  side. 

Place  in  a  small  saucepan  on  the  hot  range  one  medium-sized,  sound, 
peeled,  and  finely  chopped  shallot,  with  a  tablespoonful  of  good  butter; 
cook  for  one  minute,  then  add  two  chopped  mushrooms,  one  chopped 
pickle;  moisten  with  a  tablespoonful  of  English  sauce;  add  alight  tea- 
spoonful  of  English  mustard;  mix  all  well  together.  Season  with  half  a 
pinch  of  salt  and  half  a  saltspoonful  of  red  pepper.  Cook  for  one  minute 
and  a  quarter.  Pour  the  sauce  on  a  hot  serving-dish,  place  the  grouse 
over  it,  decorate  the  dish  with  six  slices  of  broiled  bacon  (No.  754),  six 
thin  half  slices  of  lemon;  arrange  six  slices  of  truffles  in  the  centre  of  the 
slices  of  lemon,  and  serve  very  hot. 

1391.  Mazagran  a  la  General  Bngeaii.  —  This  will  be  found  a  superior 
and  pleasantly  stimulating  summer  beverage  for  ladies,  as  well  as  for  the 
sterner  sex. 

Prepare  the  same  quantity  of  coffee  as  in  No.  1349.  Have  six  goblets 
half  filled  with  clean  ice,  pour  in  the  coffee,  evenly  divided;  add  a  pony 
of  good  cognac-  to  each  glass,  mix  thoroughly  with  a  teaspoon,  and  serve. 


3Q2  THE    TABLE. 


The  above  is  a  delicious  and  healthful  after-dinner  summer  drink,  and 
is  enjoyed  in  nearly  all  the  large  cities  of  Europe,  especially  by  military 
men,  who  prefer  it  to  the  usual  after-dinner  demi-tasse,  or  "  gloria,"  as 
they  call  it  in  Paris. 

The  name  is  derived  from  the  village  of  Mazagran,  Province  d'Oran, 
Algeria,  famous  for  a  long  and  heroic  siege  in  1840,  wherein  one  hundred 
and  twenty-three  French  soldiers  were  victorious  against  twelve  thousand 
Arabs. 

1392.  Mazagran  a  la  General  Dufour. — The  same  as  above,  only  sub- 
stituting a  pony  of  Swiss  kirsch  instead  of  cognac. 

1393.  Smelts  a  la  Van  Volkenburg-h. — Wash  well,  and  thoroughly 
dry,  eighteen  fine,  fresh  Long  Island  smelts.     Split   them  right  along  the 
backbone   in  the  centre;  remove  the  backbone  of  each.     Season  with  a 
pinch  of  salt  and  half  a  pinch  of  pepper;   sprinkle  them  with  half  an  ounce 
of  flour,  then  place  them  in  a  pan  with  one  ounce  of  good  butter  on  the  hot 
range,  and  fry  for  two  minutes   on  each  side,  or  until  they  obtain  a  good 
light  brown  color.     Dress  them  on  a  hot  dish;  place  in  a  pan  one  ounce  of 
good  butter,  fry  it  until  it  becomes  of  a  good    nut-brown  color;  add  to  it  a 
tablespoonful  of  vinegar,  then  pour  over  the  smelts;   decorate  the  dish  all 
around  with  parsley-greens,  and  serve. 

1394.  Tomatoes  with  Rice  a  la  Watson. — Wash  in  cold  water  six  fine, 
red,  sound,  equal-sized  tomatoes,  wipe  them  dry,  then  cut  off  the  top  of 
each  tomato  (keeping  them  on  a  plate   until  needed);  remove  the  seeds  of 
the  tomatoes  with  a  vegetable-scoop.     Season  the  inside  of  each  with  half 
a  pinch  of  pepper  and  half  a  pinch  of  salt. 

Place  them  in  a  well-buttered  pan.  Place  two  ounces  of  well-picked 
rice  in  a  cup  or  in  a  dish,  add  to  it  one  teaspoonful  of  melted  butter, 
half  a  medium-sized,  sound,  peeled,  and  finely  chopped  shallot;  season 
with  half  a  pinch  of  salt  only,  mix  all  well  together,  then  put  into 
each  tomato  one  teaspoonful  of  rice;  place  the  tops  on  as  a  cover,  sprinkle 
a  little  clarified  butter  over,  and  then  cover  them  with  a  well-buttered 
paper.  Bake  them  in  a  moderate  oven  for  thirty  minutes. 

Thoroughly  wash  six  large,  fresh  mushrooms.  Cut  off  the  stalks,  chop 
up  very  fine  half  a  sound,  peeled  shallot,  as  well  as  the  mushroom  stalks, 
place  in  a  pan  with  a  tablespoonful  of  good  butter  and  two  drops  of  lemon 
juice.  Season  with  half  a  pinch  of  salt  and  half  a  saltspoonful  of  pepper. 
Cook  five  minutes,  without  browning,  then  add  the  mushroom-tops,  with 
half  a  glassful  of  Madeira  wine;  reduce  for  two  minutes;  add  now  half  a 
gill  of  demi-glace  (No.  185);  let  cook  for  five  minutes  longer. 

Dress  the  tomatoes  on  a  hot  serving-dish,  place  one  head  of  mush- 
room on  top  of  each  tomato,  upside  down,  pour  a  little  of  the  sauce  over 
the  six  mushrooms,  and  the  rest  on  the  dish  around  the  tomatoes;  arrange 
a  thin  slice  of  truffle  on  top  of  each  head  of  mushroom,  and  send  to  the 
table. 


HOW    TO    CARVE.  393 


HOW  TO  CARVE. 


THE  art  of  cookery  and  carving  is  an  old  one.  During  the  Roman 
Empire  it  was  taught  by  professors  in  the  schools,  and  had  at  that  time 
attained  a  high  standard.  France  leads  all  nations  in  the  art  of  cooking 
and  carving,  although  the  United  States  is  not  far  behind  in  this  respect. 

Good  cooking  and  carving  go  hand  in  hand.  It  is  no  trifle  to  prepare 
and  cook  a  good  dinner;  but  it  is  an  easy  matter  to  spoil  the  effect,  if  not 
the  entire  dinner,  by  negligent  carving. 

The  first  and    most    important  factor  is  a  strong  and  very  sharp  knife. 

Chickens. — Lay  the  roasted  chicken  (of  three  to  four  pounds)  on  its 
side.  Stick  your  fork  into  the  leg  and  lift  it  up,  meanwhile  holding  down 
firmly  the  rest  of  the  chicken.  Then  cut  through  the  joint  on  the  back; 
pressing  the  joint  between  the  leg  and  second  joint,  cut  through. 
Stick  your  fork  into  the  wing  so  as  not  to  interfere  with  the  knife;  cut 
through  the  joint  and  loosen  the  meat  surrounding  it;  pull  down  with  the 
fork  and  press  firmly  on  the  carcass  with  the  knife.  If  done  carefully,  you 
can  pull  all  the  meat  from  the  breast  with  the  wing.  Then  cut  each  breast, 
crosswise,  In  half.  Turn  around,  and  proceed  as  in  the  first  operation. 

Turkey. — Cut  away  the  leg  the  same  as  with  a  chicken.  The  leg  of  a 
turkey  being  larger  than  that  of  a  chicken,  it  would  be  advisable  to  cut 
into  slices  the  leg  and  second  joint.  After  the  leg  is  cut  off,  stick  your 
fork  into  the  breast-bone;  hold  the  fork  firmly  with  the  left  hand;  then, 
with  the  sharp«knife  in  your  right  hand,  starting  from  the  outside  of  the 
breast,  proceed  to  cut,  carefully,  thin  slices,  until  you  reach  the  bone. 
Then  turn,  and  proceed  the  same  as  before. 

Serve  each  person  with  a  piece  of  the  dark  and  a  slice  of  the  white  meat. 

Should  the  turkey  be  stuffed,  place  a  little  of  the  stuffing  on  each  plate. 
A  capon,  large  chicken,  or  English  pheasant  should  be  carved  the  same  way. 
.  Partridges. — In  America  only  the  breasts  of  the  birds  are  generally 
eaten,  the  legs  being  strong  and  bitter.  Stick  your  fork  straight  into  the 
breast-bone;  cut  one  slice  from  the  outside  breast;  then  cut  close  along- 
side of  the  breast-bone  and  around  the  wing,  carefully  pushing  all  the  meat 
from  off  both  breasts,  one  after  the  other. 

Grouse. — The  grouse  is  generally  carved  the  same  way  as  the  partridge. 

Canvas-back  Duck.— The  "  King  of  Birds."— The  breast  only  is 
carved,  served,  and  eaten.  Stick  the  fork  straight  and  firmly  into  the 
middle  of  the  breast-bone.  Commence  from  the  neck  down  to  the  back, 
straight  to  the  back-bone,  and  around  the  back;  then  from  the  point  of 
starting,  around  the  collar-bone.  Cut  the  joint  from  off  the  wing.  Com- 
mence cutting  again  from  the  point  of  starting;  carefully  and  gently 
carving  off  the  whole  breast,  so  that  no  meat  remains.  Proceed  precisely 
the  same  with  the  other  side.  When  finished,  there  will  remain  only  the 


394  THE    TABLE. 


Red-head,  black-head,  mallard,  teal,  &c. ,  are  carved  the  same  as  the 
canvas-back. 

Tame  duck,  duckling,  goose,  &c.,  are  carved  as  a  chicken,  unless  they 
are  over  four  or  five  pounds,  then  they  should  be  carved  the  same  as  a 
turkey  or  a  capon. 

For  small  birds,  such  as  squab,  snipe,  plover,  woodcock,  &c.,  no  carv- 
ing is  necessary,  as  they  are  generally  served  whole. 

Saddle  of  Mutton,  Lamb,  or  Venison  should  always  be  carved — 
especially  for  private  families — lengthwise  first,  on  both  sides  of  the  spinal 
bone,  then  crosswise  downward.  Special  care  should  be  taken  to  stick 
the  fork  right  in  the  centre  of  the  saddle,  and  holding  it  firmly  while  carv- 
ing with  a  very  sharp  knife,  and  keeping  as  near  the  bone  as  possible,  till 
down  to  the  end  on  both  sides.  When  all  detached,  cut  it  crosswise  into 
small  pieces  of  about  half  or  three-quarters  of  an  inch  thick,  and  serve. 

Steak. — Sirloin  steak  can  be  carved  in  various  ways  —  crosswise, 
lengthwise,  in  small  or  large  pieces,  as  desired. 

When  serving,  the  cut  part  should  always  be  laid  uppermost.  I  would 
suggest,  though,  carving  it  diagonally  into  six  fine,  even  slices,  till  you 
reach  the  fat  part.  When  carved  this  way  it  makes  it  look  inviting,  and 
has  a  beautiful  effect.  Always  place  a  small  piece  of  the  fat  on  each  plate 
when  serving. 

Tenderloin,  or  Fillet.— Fillet  is  carved  straight,  in  as  many  pieces  as 
desired,  but  when  serving,  the  cut  part  should  always  be  served  the  same 
as  the  sirloin,  uppermost. 

Roast  Beef. — As  soon  as  the  rib-beef  is  roasted  to  perfection,  as  men- 
tioned in  No.  527,  remove  it  from  the  hot  oven,  place  it  always  on  a  hot 
dish,  with  the  rib-bones  downward  ;  should  it  be  crusty  on  top,  cut  off 
just  a  little  from  the  surface,  which  is  generally  so  hard  that  often  it  is  an 
impediment  in  cutting  the  slices  to  the  desired  perfection.  Stick  in  the 
fork-tines  lengthwise,  on  top  of  the  roast,  near  the  edge,  in  a  slanting 
manner,  so  as  to  avoid  pricking  the  lean  part  of  the  roast  and  the  result- 
ing loss  of  juice  or  blood;  hold  firmly  the  fork  with  the  left  hand,  and  with 
a  large,  sharp  knife  in  the  right  hand,  carefully  cut,  in  even,  small  slices 
a  quarter  of  an  inch  thick,  right  down  to  the  rib-bones;  gen.tly  make  a 
cut  underneath,  so  as  to  have  each  slice  separate  from  one  another; 
then  serve. 

Roasted  Leg  of  Mutton. — If  practicable,  when  carving  a  leg  of  mutton 
a  patent  handle  should  be  adjusted  to  the  end  bone,  which  would  be  a  sub- 
stitute for  the  fork,  and  an  avoidance  of  soiling  the  hands  at  the  same  time. 
Begin  carving  small,  thin,  even  slices,  about  quarter  of  an  inch  in  thick- 
ness, straight  or  diagonally  down  to  the  bone,  till  you  come  to  the  end 
bone,  then  lengthwise  underneath  to  the  end.  On  account  of  the  much 
thinner  meat  on  the  other  side  of  the  leg,  carve  it  diagonally,  and  serve 
one  piece  from  each  side. 

Roasted  Leg  of  Lamb. — Is  to  be  carved  exactly  the  same  as  the  leg 
of  mutton. 


CELEBRATED   MENUS, 


MANY  OF  WHICH  WERE  PREPARED 


MR.  ALESSANDRO   FILIPPINI 


CELEBRATED    MENUS. 


397 


SERVICE  A  LA  FRAN£AISE. 

IER  SERVICE. 

Consomme  k  la  Colbert. 
Potage  a  la  puree  d'asperges  vertes. 

Saumon  k  la  Chambord. 
Ixjnge  de  veau  a  la  Regence. 

C6telettes  de  presole  a  la  chicoree. 

Pate  chaud  a  la  Toulouse. 

Filets  de  lievre  a  la  Romaine. 

Cailles  a  la  Dumanoir. 

2ME   SERVICE. 

Galantines  de  dindes  aux  truffes. 
Faisans  piques,  rotis,  bread  sauce. 

Punch  a  la  Romaine. 

Artichauts  kl'Hollandaise. 

Champignons  a  la  Bordelaise. 

Timbale  de  poires  a  la  Duchesse. 

Bavarois  d'abricots. 

Glaces  et  Dessert. 


SERVICE  A  LA  FRAN£AISE. 

IER   SERVICE. 

Potage  a  la  Palestine. 
Consomme  aux  quenelles  de  volaille. 

Barbue,  sauce  Hollandaise. 

Punch  Imperial. 

Gigot  de  mouton,  braise. 

Cotelettes  d'agneau  a  la  puree  de  celeri. 

Ris  de  veau  a  la  Toulouse,  en  croustade. 

Becassines  a  la  marechale. 
Timbale  d'homards  a  la  Bechamel. 

2ME  SERVICE. 

Quartier  de  chevreuil,  sauce  poivrade. 

Dindonneaux  rotis. 

Souffle  aux   pommes. 

Cardons  a  1'Espagnole. 

Fonds  d'artichauts  a  la  Barigoule. 

Gelee  d'oranges  a  la  mandarine. 

Croquante  de  Genoise  a  la  creme  framboisee. 

Glaces  et  Dessert.' 


SERVICE  A  L'ANGLAISE. 


Potage  d'orge  a  la  Princesse. 
Potage  chasseur  aux  Grives. 


Soles  bouillies,  sauce  percil. 
Longe  de  veau  aux  legumes. 

ENTREES. 

•Faisans  a  la   Perigueux. 
Pieds  d'agneau,  sauce  tartare. 

Poulets  aux  Nouilles. 
Petites  chartreuses  a  la  Royale. 


SERVICE  A  L'ANGLAISE. 

POTAGES. 

Potage  aux  moules. 
Consomme  a  la  Royale. 

RELEVES. 

Truites  grillees,  maitre  d'h6tel. 
Bceuf  sale  aux  legumes. 

ENTREES. 

Pate  de  poulets  k  1'Anglaise. 
Cotelettes  d'agneau  a  la  Villeroi. 
Filets  de  chevreuil  au  macaroni. 
Panpiettes  de  soles  a  1'Italienne. 


DEUXIEME  SERVICE. 

ROTIS. 

Pintades  r6tics,  cresson. 
Selle  de  chevreuil  piquee. 

BOUTS. 

Tartesaux  framboises. 
Pommes  meringuees. 

ENTREMETS. 

Artichauts,  sauce  Hollandaise. 

Cailles  en  chaudfroid  a  la  Gelee. 

Bavarois   au  Cafe. 

Eclairs  aux  fraises. 

SIDE    TABLE. 

Langue  Salee — Bceuf  r6ti. 


DEUXIEME  SERVICE. 

ROTIS. 

Grouses  bardees . 
Chapon  au  cresson. 

BOUTS. 

Dampfrouilles  k  la  Vanille. 
Pommes  a  la  Richelieu. 

ENTREMETS. 

Chicoree  aux   oeufs  poches. 
Salade  de  queues  d'Ecrevisses. 
Bavarois  aux  noix  fraiches. 
Jambonneaux  en  biscuit. 

SIDE  TABLE. 

Noix  de  veau — Langue — Pate  de  Gibier. 


398 


THE    TABLE. 


SERVICE  A  LA  RUSSE. 


Creme   d'orge  aux  ailerons. 
Consomme  a  la  Dubarry. 

HORS  D'CEUVRES. 
Croustades  de  riz  au  Salpicon. 
Bouchees  a  la  puree  de   Gibier. 


SERVICE  A  LA  RUSSE. 

POTAGES. 

Consomme  printanier  Royale. 
Potage,  fausse  tortue. 

HORS  D'CEUVRES. 

Croquettes  a  la   Patisienne. 

Bouchees  a  la  Reine. 


Turbot,  sauce  Diplomate. 
Piece  de  Sandres  frits. 

RELEVliS. 

Filets  de  boeuf  a  la  Flamande. 
Noix  de  veau  a  la  Godard. 

ENTREES. 

Escalopes  de  chevreuil,  olives. 

Poulardes  a  la  Perigueux. 

Galantines  de  mativiettes. 

Buisson  de  petits  homards. 

Punch  glace. 

ROTIS. 

Perdreaux  rotis,  sauce  pain. 
Dindonneaux  piques. 

LEGUMES. 

Truffes  au  champagne. 
Fonds  d'artichauts,  Italienne. 

ENTREMETS. 

Pouding  de  cabinet,  marasqum. 

Charlotte  de  pommes,  vanille. 

Gateau  d'amandes  a  la  chantilly. 

Gelee   moscovite,  garni. 

Dessert. 


Turbot  a  1'Hollandaise. 
Truites,  sauce  Genevoise. 

RELEVES. 

Longe  de  veau  aux  Legumes. 
Filet  de  boeuf  au   macaroni. 

ENTREES. 

Pate-chaud  de  levraut,  truffes. 

<  'anetons  aux  olives. 

Mayonnaises  des  homards. 

Timbale  de  faisans,  a  la  gelee. 

Punch  a  la  Romaine. 


Poulardes  du  IVfans  au  cresson. 
Selle   de  chevreuil,  r6tie. 


Petits  pois  garnis  de  fleurons. 
Artichauts  alaBarigoul. 

ENTREMETS. 

Pouding  Saxon  a  la  Vanille. 
Baba  chaud  a  1'ananas. 

Riz  a  1'Imperatrice. 

Macedoine  de  fruits,  marasquin. 

Dessert. 


FAMILLE   IMPERIALE  DE  FRANCE.       FAMILLE  ROYALE  D'ANGLETERRE. 

POTAGES. 

A  la  tortue.     Consomme  aux  quenelles. 


POTAGES. 

Pot-au-feu.     Pates  d'ltalie. 

HORS  D'OEUVRE. 
Petits  pates  au  naturel. 

GROSSES  PIECES. 

Saumon  a  la  sauce  Genevoise. 

Piece  de  bceuf  a  la  Jardiniere. 

Rosbif  garni  de  croquettes. 

ENTREES. 

Tete  de  veau  en  tortue. 
Petites  timbales  a  la  Valliere. 

Grenadins  a  la  chicoree. 
Supreme  de  volatile  aux  pointes  d'asperges. 

Chaudfroid  de  foie-gras. 
Salade  de  filets  de  soles  a  la  ravigote. 

KOTIS. 
Faisans  et  chapons  au  cresson. 

ENTREMETS.. 

Artichauts  frits. 

Choux-fleurs,  sauce  au  beurre. 

Haricots  verts  sautes. 

Fpinards,  au  veloute. 

Charlotte  Russe  au  chocolat. 

Timbale  de   poires  a  1'ltalienne. 

Gelee  macedoine  de  fruits. 

^Pains  a  la  Mecque. 

Dessert. 


POISSONS. 

Turbot  bouilli,  eperlans  frits. 
Soles  a  la  matelote  iMormande. 

RELEVES. 

Filets  de  bceuf  aux  nouilles. 
Poulardes  a  la  Royale. 

ENTREES. 

Rissoles  de  volailles  a  la  D'Artois. 

Mauviettes  farcies  au  gratin . 

C6telettes  de  mouton  a  la  Soubise. 

Epigrammes  de  volaille  aux  haricots  verts. 

Fricandeau  a  la  chicoree. 
Koudins  de  brochet,  sauce  .homard. 

ROTIS. 

Faisans,  ptarmigans,  ortolans. 

RELEVES. 

Beignets  de  griesz,  pouding    Nesselrode. 

ENTREMETS. 

Salsifis  frits.     Croque-en-bouche. 
Creme  de  riz  au  jus. 
Galantine  de  poulets. 
Petits  babas  chauds. 
Bavarois  au  chocolat. 


CELEBRATED    MENUS. 


399 


FAMILLE  ROYALE  DE  PRUSSE. 


Consomme    de  volaillc  a  la  Royale. 
Potage  tortue  a  la  Franchise. 

HORS  D'CEUVRHS. 

Tartelettes  de  nouilles  au  foie-gras. 
Cannelons  a  la  puree  de  Gibier. 

POISSONS. 

Turbot  garni,  sauce  aux  huitres. 
Darne  desaumon,  sauce  crevettes. 

RELEVES. 

Boeuf  fume  de  Hatnbourg,  legumes  varies. 

Longe  de  veau  de  Pontoise. 
Tomates  et  cepes  Provengale. 

ENTREES. 

Cotes  de  daimaux  champignons,  sauceVenaLson. 
Filets  de  poulets  aux  pointes  d'asperges. 
Homards  a  la  gelee,  sauce  Mayonnaise. 
Galantines  de  cailles  aux  truffes,sauce  Cumber- 
land. 
ROTIS. 
Dindonneaux  piques.     Faisans   Boheme. 

LEGUMES . 

Fonds  d'artichauts  a  la  Moelle. 
Petits  pois  a  la  Fran^aise. 

ENTREMET". 

Pouding  souffle  a  li  Vanille. 

Croutes  aux  cerises  a  la  Montmorency. 

Charlotte  printaniere  aux  fraises. 

Gelee  moscovite,  garnie  d'ananas. 

Glaces.     Compotes.     Dessert. 


FAMILLE  ROYALE  D'lTALIE. 
Potage  d'orge  a  1'Ecossaise. 

RELEVES. 

Turbot  a  la  Bordelaise. 
Noix  de  veau  a  la   Gastronome. 

ENTREES. 
Poulardes  aux  pointes  d'asperges. 

Cailles  a  la  Richelieu. 
Aspic  a  la  Dominicaine. 

LEGUMES. 

Ardchauts  a  la  Barigoi- 

HORS  D'CEUVRE. 

Jambon  d'York  a  la  gelee. 

Punch  au  Kirsch. 


Faisans  piques. 

VenaZson  a  1'Anglaise. 

Salades. 

ENTREMETS. 

Bavarois  a  la  Florentine. 

Suedoise  d'abricots  a  1'orientale. 

Cussy  a  la  Portugaise. 

Glaces  aux  Fruits. 


MAISON  IMPERIALS  D'AUTRICHE. 

MAIGSE. 

Potage  de  bisque  a  la  Cardinale. 

Sardines  a  1'huile. 

Aprische  au  Parmesan. 

Saumon  du  Rhin,  Genoise. 

Omelette  aux  truffes. 
Chicoree  garnie  de  filets  de  schill. 
Sarcelles  roties,  au  jus  d'orange. 

Salade  melee. 

Pouding  a  1'Anglaise. 

Creme  au  marasquin. 

Compote  melee. 

GRAS. 

Potage  Duchesse,  quenelles. 

Chaudfroid  de    perdreaux. 

Cotelettes  d'agneau,  papillotes. 

Piece  de  boeuf  a  la  Napolitaine. 

Polpetti  et  foie-gras,  champignons. 

Emincee  de  chevreuil  a  la  Russe. 

Chicor6e  aujus. 

Poulets  grilles. 

Olsons  rutis  au  cresson. 

Salade  melee. 
Gelee  au  champagne. 


FAMILLE  ROYALE  D'ESPAGNE. 

POTAGES. 

Creme  de  perdreaux  a  la   Princesse. 

Consomme  a  1'lmperatricc. 

Nouilles  a  la  Mapolitainc. 

Xcrcs  Sec, 

HORS  D'CEUVRE. 

Petits  pates  a  la   Bechamel. 

Clidtea,  ubria  nd. 

RELEVES. 

Saumon  garni,  a  la  Royale. 

Jambon,  sauce   en  Malaga. 

Madere  de  Carpenter. 

ENTREES. 

Timbale  de  foie-gras  a  la  Montesquieu. 

Marsala  de  Sidle. 
Supreme  de  poulets  aux  truffes. 

THoraitt. 

Salade  d'homards  en  Bellevue. 
Vi'n  du  Rkin. 

LEGUMES. 

Petits  pols  a  la  Francaise. 
Cdte-Rotie. 

ROTIf. 

Chapons  garnis  de  cailles. 

Dinde  en  galantine. 

Ckampagne* 


4OO 


THE    TABLE. 


FAMILLE  ROYALE  DE  BELGIQUE. 


Bisque  aux  ecrevisses. 
Consomme  Printanier. 

HORS   D'CEUVRES. 

Petites  bouchees  aux   crevettes. 
Croquettes  de  volaille. 

RELEVES. 

Turbot  al'Hollandaise. 
Filet  de  boeuf  a  la  Financiere. 

ENTREES. 

Ris  de  veau  aux  petits  pois. 

Cailles  a  la  Bohemienne. 

Filets  de  soles  a  la  Venitienne. 

Mayonnaise  d'homards. 

Punch  au  Kirsch. 


Asperges,  sauce  au  beurre. 
Haricots  verts  a  la  maitre  d'h6tel. 

ROTIS. 

Selle  de  sanglier,  sauce  venaison, 
Eperlans  frits. 

PATISSERIE. 

Timbale  de  fruits. 
Pain  d'ananas. 


FAMILLE  ROYALE  DE  SUEDE. 

Potage  al'Imperiale. 

Madere. 
Creme  d'asperges. 

Xeres. 

Corbeilles  de  truffes  a  la  Lucullus. 
Allouettes  en  caisses. 
Turbot  a  la  mariniere. 

Chateau  cFYquin, 

Saumon  a  la  Regence. 

Train  de  chevreuil,  sauce  Venaison. 

Chapons,   truffes. 

Ckdteau-Margot. 

Epigrammes  d'agneau,  puree  d'artichauts. 

Ch  dteau-  Ro  nzci  n . 
Croustades  de  cailles,  a  la  Talleyrand. 

Poulets  r.ou,vcaux  a  la  Reinc. 
Puree  gelinottes  a  la  C2artoriski. 

Tokay. 

Punch  a  1'Imperiale. 

Becasses  et  faisans,  r6tis,  salade. 

Terrine  de  foie-gras  de  Strasbourg. 

Champagne. 

Asperges  nouvelles,  sauce  au  beurre. 
Fonds  d'artichauts  a  la  Lyonnaise. 

Vin  d' Oporto. 
Timbales  d'ananas  a  la   Florentines. 

Chateau  Laffite. 
Gelee  de  fraises  a  la  Sultane. 

Clos-  Vougeot. 
Plombieres,  creme  de  noyau. 

Creinant, 

Croque-en-bpuche,  Napolitaine. 

Corbeilles  Viennoises,  Compotes  assorties. 

Constance, 

Dessert. 


FAMILLE  ROYALE  DE  GRECE. 

POTAGES. 
Okra  de  Sterlets.     Tortue  de  mer. 

HORS  D'CEUVRE. 
Cromesquis  aux  truffes.     Huitres  grillees. 

RELEVES. 

Truites  a  la  Chambord.      Dinde  a  la  chipolata. 

ENTREES. 

Supreme  de  perdreaux,  aux  truffes. 
Timbale  de  truffes  au  champagne. 

ROTIS. 
Gelinottes  et  Faisans. 

ENTREMETS. 

Creme  d'ananas  (sur  socle)  garni  de  patisserie. 
Glaces. 


FAMILLE  ROYALE  DE  PORTUGAL. 
Potage  tortue  et  consomme. 
Rissoles  a  la  puree  de  Gibier. 

Rougets  grilles,  a  la  maitre  d'h6tel. 

Jambon,  sauce  Madere. 

Petits  pois. 

Poulets  a  la  chevaliere. 
Cailles  a  la  Porturjaise. 

Aspic  de  crevettes. 
Chaudfroid  de  becassines. 

Poulardes  r&ties  et  ortolans. 
Salade. 

Asperges,  sauce  au  beurre. 
Quartiers  d'artichauts  a  la  Lyonnaise. 

Abricots  a  la  Conde. 

Gelee  a  1'orange  et  Fruits. 

Glaces  Variees. 


CELEBRATED    MENUS.  40! 


FAMILLE  ROYALE  A'HOLLANDE. 

Potage  lie  a  1'Americaine. 
Consomme  a  la  Colbert. 

Turbot,  sauce  Kollandaise  et  crevettes. 

Filet  de  boeuf  a  la  Flamande. 

Endives  aux  ceufs  poches. 

Dinde  a  1'ambassadnce. 

C6telettcs  de  mouton  a  la  Perigueux. 

Pain  dc  gibier  aux  supremes. 

Homards  a  la  Remoulade. 

Petits  pois  a  1'Anglaise. 

Perdreaux  ct  chapons  r&tis. 

Salade  de  tomates  et  polonaise. 

Croustade  de  riz  a  la  Duchesse. 

Gelee  a  la  clermont. 

Glaces.     Dessert. 


HONNEUR  AUX  ENFANTS  DE  LA 
FRANCE. 

Banquet  d'Adieu 

Offert  a  Mons.  i'Amiral  Reajneaud, 
Le  16  Novembre,  1863. 

Huitres. 
Potage  puree  de  Gibier. 

VARIES.     HORS  D'CEUVRES.    VARIES. 
Bouchees  de  Tortue. 

RELEVES. 

Saumon  Portugaise. 
Fillet  of  beef  a  la  Portugaise. 

ENTREES. 

Dinde,  truffes  a  la  Toulouse. 

Cailles,  puree  de  celeri. 
C&telettes  de  Faisans  aux  champignons. 
Pates  de  Gibier.     Galantine  aux  truffes. 

SORBET. 
A  la  Regence. 

ROTIS. 
Becasses.     Canvas-back  duck. 

ENTREMETS. 

Petits  pois.      Tomates  farcies.      Flageolets. 
Chou-fleur. 

SUCRES. 

Savarin  Chantilly.     Gateaux  mille-feuilles. 

Charlotte  Croque-en-Bouche. 

Fruits.     Dessert  assortie. 

Delmonico, 


4O2  THE    TABLE. 


<•<  B  A  L  L>* 

IN    HONOR    OF 

HIS  ROYAL  HIGHNESS  THE  PRINCE  OF  WALES, 

NEW  YORK,  OCTOBER  12,  I860. 


JlTcnu. 


Consomme  de  Volaille. 

Huitres  a  la  Poulette. 

Saumon.  Truites. 

Au  Beurre  de  Montpelier. 

Filets  de  Boeuf  a  la  Bellevue.  Galantines  de  Dindes  a  la  Royale. 

Pates  de  Gibiers  a  la  Moderne.  Cochons  de  Lait  a  la  Parisienne. 

Pains  de  Lievres  Anglais  Histories.  Terrines  de  Nerac  aux  Truffes. 

Jambons  de  Westphalie  a  la  Gendarme. 

Longes  de  Boeuf  a  1'Ecarlate. 
Mayonnaises  de  Volailles.  Salades  d'Homards  a  la  Russe. 

Grouse. 
Becassines.  Becasses. 

Faisans. 

Gelees  au  Madere.  Macedoines  de  Fruits. 

Cremes  Franchises.  Glaces  a  la  Vanille  et  Citron. 

Petits  Fours.  Charlotte  Russes. 

Peches,  Poires,  Raisins  de  Serre,  etc. 

PIECES   MONTIES. 

La  Reine  Victoria  et  le  Prince  Albert. 

Le  Great  Eastern.  Le  Vase  de  Flora. 

Silver  Fountain,  etc. ,  etc. 

Dflmonico. 


CELEBRATED    MENUS, 


403 


DINNER  BY  THE   CITIZENS  OF  NEW  YORK, 

TO    HIS    EXCELLENCY 

<><  PRESIDENT   JOHNSON,  >> 
i 

IN    HONOR    OK 
His    Visit  to  the   City,    Wednesday,   Augtist  ^9,   1866. 


llltmi. 


Consomme  a  la  Chatelaine. 


Bisque  aux  Quenelles. 


Varies. 


HORS   D  CEUVRES. 

Timbales  de  Gibier  a  la  Venitienne. 


Varies. 


Saumon  a  la  Livonienne. 
Selle  d'  Agneau  aux  Concombres. 


POISSONS. 
RELEVES. 
ENTREES. 


Supremes  de  volaille  a  la  Dauphine. 
Ballotins  de  Pigeons  a  la  Lucullus. 

Filets  de  Canetons  a  la  Tyrolienne. 


Fanpiettes  de  Kingfish  a  la  Villeroi. 

Filet  de  Boeuf  a  la  Pocahontas. 

C6telettes  a  la  Marechale. 

Ris  de  Veau  a  la  Montgomery. 
Boudins  a  la  Richelieu. 


SORBET. 

A  la  Dunderberg. 


Becasses  Bardees 

Petit  Pois. 
Aubergines. 


Peches  a  la  New  York. 
Macedoine  de  Fruits  au  Curagoa. 
Bavarois  aux  Fraises. 
Creme  aux  Amandes. 
Reausejour  au  Malaga. 
Gateau  Soleil. 


ROTIS. 

ENTREMETS. 


Ortolans  Farcis. 


Tomates  Farcies. 
Artichauts  a  la  Barigoul. 

Abricots  Siciliens. 
Moscovites  aux  Oranges, 
Gelee  Californienne. 
Meringue  Chantilly. 
Mille-feuilles  Pompadour. 
Biscuiti  Glaces  aux  Pistaches. 


Fruits  et  Dessert. 

PIECES    MCNTEHS. 

Monument  de  Washington.  Fontaine  des  Aigles. 


Temple  de  la  Liberte. 
Casque  Remain . 
Char  de  la  Paix. 
Cassolette  Sultane. 


VINS. 


Trophee  Nationale. 
Colonne  de  1'Union. 
Rotonde  Egyptienne. 
Cornes  d'Abondances. 


POTAGES. 

Amontillado  1824. 

POISSONS. 
Hochheimerberg. 

RELEVES. 

Champagne. 

ENTREES. 

Chateau  Margaux  '48. 
ROTIS. 

Clos  de  Vougeot. 

KNTREMETS  SUCRES. 

Tokai  Imperiale. 

DESSERT. 

Madere  Faguart. 


404 


THE    TABLE. 


CITY     OK 

INAUGURATION   DINNER 

TO    THE 

RIGHT  WORSHIPFUL  THE  MAYOR,  SAMUEL  AMESS,  ESQ. 

Qtti   November,   1869. 


Roederer's,  Moet's,  and  Cliquot's 

Champagne. 

D.  &  J.  Squat  Hock. 

•  Claret. 

Sherry. 

Port. 

Bill  of  fart. 

POTAGES. 

Mock  Turtle. 

White  Oyster. 

Jardiniere. 

POISSONS. 

Murray  Cod. 

Snapper. 
Fillet  of  Whiting. 


RELEVES. 


Boiled  Turkeys,  Financier  Sauce. 

Roast  Turkeys  a  1'  Alderman. 

Hams  Braised  a  la  Gelee. 

Roast  Ducklings. 

Roast  Fowls. 

Tongues  Garnis  des  Legumes. 

Les  Petites  Pates  aux  Huitres. 
Les  Karry  de  Volaille. 
Les  Chartreuses  des  Legumes. 
Filets  de  Poulets  a  1'Ecarlate. 

Cabinet  Pudding. 
Gelee  au  Khum. 
Gelee  au  Citron. 
Gelee  a  1'Orange. 
Gelee  a  la  Victoria. 
Blanc  Mange. 
Les  Nougats  Franchises. 
Croque-en-bouche. 
Gateaux  Genoise. 
Corbules  a  la  Chantilly. 
Canapes  en  Pyramid. 
Plum  Pudding. 
Creme  a  la  Vanille. 


ENTREMETS. 


Boiled  Chickens,  Celery  Sauce. 

Roast  Quarters  of  Lamb. 

Roast  Goslings,  Gooseberry  Sauce. 

Pigeon  Pies. 

Saddles  of  Mutton. 

Roast  Guinea  Fowls. 

Cotelettes  d'Agneau  aux  Petits  Pois. 
Vol-au-Vent  au  Ris  de  Veau  aux  Truffes. 
Croquettes  de  Volaille  en  Surprise. 
C&telettes  de  Mouton  a  la  Reform. 

Creme  au  Chocolat. 
Creme  aux  Fraises. 
Creme  a  1'Italiennc. 
Jamonge. 

Grosses  Meringues  au  Creme. 
Vol-au-Vent  de  Pommes. 
Gateaux  Napoleon. 
Pints  d'  Amour. 
Quadrilles  a  la  Princes. 
Macaroni  au  Gratin. 
Pouding  a  la  Nesselrode. 
Glaces. 


CELEBRATED    MENUS.  405 


GIVEN   BY  SIR   MORTON 
DELMONICO'S,   OCTOBER  jo,  1863. 


l\\tnn. 

HUITRES. 
Bar  sac. 
POTAGES. 

Consomme  Britannia. 

Puree  a  la  Derby. 

Xeres  J.  S.,  1815. 

VARIES.    HORS  D'CEUVRES.    VARIES. 

Cassolettes  de  Foie-gras. 

Timbales  a  1'Ecarlate. 

POISSONS. 

Saumon  a  la  Rothschild. 

Grenadins  de  Bass,  New  York. 

Steinberger  Cabinet. 

RELEVES. 

Chapons,  truffes. 

Filet  de  Bceuf  a  la  Durham. 

Champagne  Napotton. 

ENTREES. 

Faisans  h  la  Londonderry . 

C6telettes  d'Agneau,  Primariee. 

Cromesquis  de  Volatile,  Puree  de  Marrons. 

Escalops  de  Canards,  en  Bigaradc. 

Rissolettes  a  la  Pompadour. 

Turban  de  Pigeons  a  la  Musulmane. 

Chateau  Latottr. 

ENTREES  FROIDES. 

Voliere  de  Gibier. 

Ballotins  d'Anguilles  en  Bellevue, 

Chaudfroid  de  Robins  a  la  Bohemienne. 

Buisson  de  Ris  d'Agneau,  Pascaline. 

Cotes  Rdties. 

SORBETS. 

A  la  Sir  Morton  Peto. 

ROTIS. 

Selle  de  chevreuil,  Sauce  Porto-Groseille. 
Becasses  Bardees. 
Clos  de  Vougeot. 

ENTREMETS. 

Choux  de  Bruxelles :    Haricots  Verts. 
Artichauts  Farcis :  Petits  Pois. 

SUCRES. 
J'udding  de^oires  a  la  Madison. 

Tokai  imperiale. 
Louisiannais  a  1' Ananas. 

Gelee  ds  Fruits. 

Pain  d'Abricots  a  la  Vanille. 

Moscovite  Fouette,  Gelee  k  1'Indienne. 

Vacherin  au  Marasquin. 

Couglakoff  aux  Amandes. 

Mazarin  aux  Peches      Mousse  a  1'Orange. 

Caisses  Jardinieres.    G laces  Assorties. 

Fruits  et  Desseit. 

Rladere  Faquart. 

PIECES  MONTEES. 

Cascade  Pyramidale. 

Corbeille  Arabesque. 

Ruines  de  Poestum  :  L,e  Palmier. 

Trophe  Militaire  :  Come  d'Abondance. 

Nougat  a  la  Parisienne. 


4O6 


THE    TABLE. 


COMPLIMENTARY  BANQUET 

— TO — 

KNERAIv     Iv  A  Ar  H  A  IVl  ,  [> 

Late  Consul  for  the  United  States  of  America, 

CRITERION   HOTEL,    IZTH  OCTOBER,    1869. 


WINES. 

Roederer's,  Moet's,  and  Cliquot's 

Champagne. 

D.  &J.  Squat  Hock. 

Claret. 

Sherry. 

Port. 

Bill  of  fart. 

SOUPS. 

Mock  Turtle.  White  Oyster. 

Spring. 

FISH. 

Snapper.  Murray  Cod. 

Fillet  of  Whiting. 

RELEVES. 

Boiled  Turkeys,  Oyster  sauce.  Roast  Turkeys  and  Sausages. 

Bqiled  Fowls  and  Celery  sauce.  Roast  Fowls  en  Cresson. 

Roast  Geese.  Roast  Ducks. 

Roast  Saddles  of  Mutton.  Roast  Quarters  of  Lamb. 

Pigeon  Pies.  Raised  Chicken  Pies. 

Hams,  Garnished.  Tongues,  Garnished. 

ENTREES. 

Ris  de  Veau  a  la  Sultan.  C6telettes  d'Agneau  au  Petit  Pons  Vert. 

C&telettes  de  Mouton  au  T ornate.  Vol-au-Vent  a  la  Chevaliere. 

Filets  de  Poulet  a  la  Royale.  Turban  de  Quenelles  de  Volaille. 

Rissoles  de  Volaille  a  la  Reform.  Croquettes  de  Veau  et  Jambon. 

Petites  Pates  aux  Huitres.  Timbales  de  Macaroni  a  la  Princesse. 

Fricandeau  de  Veau,  Sauce  de  Tomate.  Filets  de  Poulet  a  1'Ecarlate. 

SECOND   SERVICE. 

ENTREMETS. 

Cabinet  Pudding.  Macaroni  au  Gratin. 

Newmarket  Pudding.  Plum  Pudding. 

Gelee  aux  Fraises.  Gelee  a  la  Victoria. 

Gelee  au  Vin  de  Marasquin.  Gelee  a  1'Orange. 

Puits  d'Amour.  Gelee  Dantzic. 

Pommes  Meringuees.  Gateaux  Genoise. 

Gateaux  Napoleon.  Tartlets  a  la  Crfime. 

Cre'me  a  la  Rose.  Creme  a  la  Vanille. 

Cre'me  au  Chocolat.  Creme  a  la  Fleur  d'Orange. 

Corbules  a  la  Chantilly.  Creme  aux  Framboises. 

Canape's  en  Pyramid.  Tourtes  en  Caramel. 

Gateaux  a  la  Rutland.  Gateaux,  Neapolitan. 

Custards. 
Dessert,  etc.,  etc. 


CELEBRATED   MENUS.  407 


«]  B  A  L  L  .  [> 

NOVEMBER  5,  1863,  AT  THE  ACADEMY  OF  MUSIG. 
RUSSIAN    FLEET. 

Rear-Admiral  Lessoffsky,    Russian    flag-ship    Alexander    Weosky,    51 
guns. 

Capt.  Kopytor,  Russian  screw  frigate  Peresvat,  48  guns. 
Capt.  Bontakoff,  Russian  screw  frigate  Osliaba,  33  guns. 
Capt.  Lund  (or  Lurd),  Russian  screw  sloop  Vitioz,  77  guns. 
Capt.  Kremer,  Russian  screw  sloop  Variag,  17  guns. 


Ulrnu. 


HORS  D  CEUVRES. 

Huitres  a  la  poulette.  Huitres  en   marinade.  Bouchees  de  gibier. 

Canapes  de  filets  d'ortolans.  Snit-mitch  a  la  Russe. 

GROSSES   PIECES. 

Saumons  au  beurre  de  Montpeiier.  Truites  a  la  Regence. 

Filets  de  boeuf  a  la  Mazarin.  Pates  de  canvas-back  ducks. 

Galantine  decochon  de  lait,  garni  de  hatelets.  Pates  de  gibier  sur  socles. 

Jambons  de  Westphalie  a  la  moderne.  Galantines  de  dindes  aux  truffes. 

ENTREES. 

Salades  de  volaille  a  la  Russe.          .  Canetons  a  la  Rouennaise. 

C6telettes  de  pigeons  en  Macedoinc.  Bordures  d'escalopes  d'homards. 

Chaudfroid  de  filets  de  faisans.  Aspics  de  filets  de  soles  a  la  Victoria. 

Pain  de  gibier  a  la  royale.  Timbales  a  la  renaissance. 

Terrines  de  nerac  de  pluviers.  Becassines  k  la  Geoffrey. 

ROTIS. 

Cailles  aux  feuilles  de  vigne.  Becasses  bardees. 

Faisans  piques.  Grouse. 

ENTREMETS,   SUCRES,    ET   DESSERT. 

Savarins  au  Marasquin.  Biscuits  Moscovites. 

Gateaux  de  mille-feuilles.  Babas  glaces  au  rhum. 

Charlottes  Siberiennes.  Charlotte,  New  York. 

Meringues  panachees  et  Vanillees. 

Gelee  macedoine  au  vin  de  champagne.  Pains  d'abricots  a  la  Beresina. 

Gelees  Dantzic  Orientales.  Blanc  manger  rubane  au  chocolat. 

Gelees  de  poires  a  la  marechale.  Bavarois  aux  fraises. 

Gelees  au  madere.  Biscuits  glaces  a  la  rose. 

Gateaux  assortis.  Petit-fours.  Compotes.  Fruits. 

PIECES    MONTE  ES    ET    GLACES. 

Pierre  le  Grand.  Washington. 

Alexandre  IT .  Lincoln. 

Le  berceau  des  palmiers.  La  rotunde  d'Athene. 

La  fontaine  moderne.  L'ermitage  Russe. 

L'arc  de  triomphe.  Cornesjutnelles  d'abondance. 

Sultane  a  la  Parisienne.  Le  pavilion  des  Aigles. 

L'aigle  Americain.  Le  casque  sur  socle.  Pouding  Nesselrode. 

La  lionne. 
Columbus.  Corbeille  jardiniere.  Les  Dauphins. 

Diane.  Madeleines.  Mousses  aux  amandes. 

Bombes  spongade.  Ceylaus  au  cafe.  Vanille.  Chocolat. 

Citrons  et  Fraises. 
etc.  etc.  etc.  etc. 

Deltnonico. 


4o8 


THE    TABLE. 


D 

DONNE  PAR 

MME.   JAMES   GORDON    BENNETT, 

LE   3  DECEMBRE,    iSdi. 


MAISON   DOREE. 

Hultres  crues  sur  Coqtlilles. 

POTAGES. 

Aux  huitres, 

Consomme  a  la  royale. 

POISSONS. 

Saumon  a  I'lmperiale.  Truite  a  la  Regence. 

Croquettes de  Pommes  de  terre. 

HORS  D'CEUVRES. 
Petits  pates  a  la   Parisienne.  Salade  d'anchois,  olives,  sardines. 

GROSSES   PIECES    FROIDES. 

Hure  de  sanglier,  sur  socle  a  la  St.  Hubert. 
Chaudfroid  de  foies  de  Canards  de  Strasbourg  aux  truftes. 

Perdreaux  a  la  Gelee. 

Roast  Beef  a  1'Anglaise. 

Jambons  de  Westphalie,   ornamentes. 

Pates  de  faisans  d'Ecosse  en  Bellevue. 

Longe  de  Boeuf  a  la  Gelee. 
Selle  de  chevreuil  et  Gelee  de  Groseille. 

ENTREES. 

Coquilles  de  Volaille  a  la  Montglas. 
C6telettes  d'agneau  garnies  de  pommes. 

Asperges. 

Boudins  a  la  Richelieu  aux  truffes. 
Brochettes  de  foies  de  volaille  al  Anglaise. 

Petits  pois. 
Punch  a  la  Romaine. 

ROTIS. 

Canvas -back  Ducks. 

Chapons,  Truffes. 

Croute  aux  champignons  nouveaux. 

Mayonnaise  de  Volaille  aia  Noc.oise. 

Dindes  farcies  au  cresson. 

Cailles  bardees  au  cresson. 

Choux  de  Bruxelles. 

Mayonnaise  d'Homards  a  la  Nelson. 

Ihiissons  d'Ecrevisses. 

PIECES   MONTEES    ET    ENTREMETS. 

Le  Temple  de  la  Paix. 
Gateau  Napolitain  sur  socle. 

Nougats  a  la  Parisienne . 

CorbeiUes  de  Meringues  a  la  Chantilly 

Gelees  d'orange  a  1  Orientale. 

Macedoine  de  fruits. 
Creme  renversee  a  la  vanille. 
Gateau  Chateaubriand  sur  socle. 

Croque-en-bouche  Genoise. 
Charlottes   Russes,  a  la  modeme. 

Blanc  Manger,  Rubane. 
Mousses  aux  frambroises. 

Ladies'  Kisses. 
Petits  fours  et  Confiserie  assortie. 

GLACES. 

"  L'aigle  Americain/'sur  socle. 
"  Pudding,"  a  la  Nesselrode. 
"  Corbeille  "  de  fruits  a  la  Napohtaine. 
"  Biscuits,"  glaces  a  la  vanille. 

FRUITS. 

Raisins.  Oranges.  Pommes. 

Compote  de  Pommes  a  la  Portugaise. 

Poires. 


CELEBRATED    MENUS.  409 


ORANGE   BOVEN. 


ANNIVERSARY  DINNER 

OF  THE 

ST.      NICHOLAS     SOCIKTY, 

AT   THE 

ASTOR   HOUSE,  DECEMBER  6,  1852. 


Green  Turtle.  Macaroni  with  Cheese. 

FISH. 
Baked  Cod,  Italian  style.  Boiled  Striped  Bass,  Hollandaise  sauce. 

RELEVES. 
ROAST.  BOILED. 

Turkeys,  Giblet  sauce.  Partridges,  with  Sour  Krout. 

Capons,  Truffle  sauce.  Leg  of  Mutton,  Dutch  Style. 

Ham,  Cherry-wine  sauce.  JLeg  of  Pork,  with  Cabbage. 

Beef,  with  Croquettes  of  Potatoes.  Turkey,  with  Oysters. 

Venison,  with  Currant  Jelly.  Leg  of  Veal  with  Mushrooms. 

Chicken  Pot-pie,  Farmer's  style. 

RELISHES. 
Olives.  Pickles.  Anchovies.  Sardines. 

SIDE   DISHES. 

Broiled  Quails  with  Green  Peas.  Legs  of  Chickens,  inform  of  birds,  Soubise  sauce. 

Lamb  Chops  with  Mashed  Potatoes.  Curry  of  Veal,  Indian  mode. 

Fillet  of  Veal,  larded,  Gardiner's  sauce.  Small  Cakes  of  Fish  with  Oysters. 

Breastof  Chicken  a  la  Conde.  Fricassee  of  Chicken,  Chevalier  style. 
Vol-au-Vent,  garnished  with  Veal  and  Celery.  C&telettes  of  Halibut,  German  style. 

Oysters  Baked  in  the  Shell.  Mayonnaise  of  Lobster. 

Chartreuse  of  Game,  Madeira  sauce.  Turkish  Pillau. 

COLD   ORNAMENTAL   DISHES. 

American  Pate-de-Foie-Gras  with  Truffles.        cheese,  made  of  Veal  in  Jelly  on  a  Socle. 
Bastion  made  of  Fish,  with  Holland  colors.          Stuffed  Chickens  in  form  of  a  Fountain. 
Boned  Turkey  with  Jelly. 

VEGETABLES. 

Plain  Boiled  Potatoes.  Onions.  Baked  Mashed  Potatoes, 

Cauliflower.  Turnips.  Baked  Sweet  Potatoes. 

Potatoes  Fried,  German  style.  Parsnips. " 

SMALL   PLATES. 

Croquettes  of  Rice.  Fried  Oysters. 

GAME. 

Roast  Canvas-back  Ducks.  Wild  Goose. 

Red-head  1  >ucks.  Wild  Turkey. 

Brant.  Wild  Rabbits. 

KNICKERBOCKER    DISHES. 

Rolletjies.  Smoked  Goose. 

Smoked  Sausages.  Spack  and  Applejes. 

Head  Cheese.  Krullers. 

Kookies.  Doughnuts  and  Oly  Kooks. 

PASTRY. 

Mince  Pie.      .  Charlotte  Russe.  Swiss  Meringues. 

Blanc   Mange.  Rum  Jelly.  Apple  Pie. 

Poor  Man's  Pudding. 

ORNAMENTAL    CONFECTIONERY. 

Visit  of  Santd  Claus.  City  Hall  of  New  Amsterdam. 

Stuyvesant  and  his  Dwelling.  Knickerbocker  Comfort. 

Washington  Monument.  Holland  Pavilion. 

CONFECTS. 

Macaroons.  Lady-fingers. 

Almond  Cakes.  Kisses. 

Vanilla  Ice-cream. 

PRESERVES. 
Brandy  Peaches.  Ginger.  Chow-Chow. 

FRUIT. 

Schnaps  and  Pipes.  St.  Nicholas  Punch. 

Coffee.  •          Anchovy  Toast. 


CURIOUS   MENUS 

OF 

VARIOUS  NATIONS. 


CURIOUS  MENUS  OF  VARIOUS  NATIONS.  413 


M  E  N  U 


THROUGH  the  courtesy  of  a  gentleman  who  has  for  many  years  lived 
in  Central  Africa,  and  who  has  brought  with  him  a  young  prince,  son  of 
one  of  the  powerful  chiefs  of  the  Baaili  tribe,  to  be  educated  in  this 
country,  the  author  is  enabled  to  illustrate  the  habits  and  customs  now  in 
vogue  in  the  Royal  Kitchen  there. 

As  a  rule,  there  is  only  one  principal  meal,  which  is  eaten  in  the  early 
part  of  the  evening.  It  mostly  consists  of  parrot-soup,  roasted  or  stewed 
monkeys,  alligator  eggs  (also  well  liked  by  Europeans),  and  birds  of  every 
description.  They  also  have  moambo  or  palm-chops,  and  fish.  A  great 
delicacy,  so  considered  by  Europeans  and  natives  alike,  is  elephant's 
feet  and  trunk.  They  have  somewhat  the  taste  of  veal,  and  have  a  very 
delicious  flavor.  To  prepare  them  they  dig  a  hole,  about  five  feet  deep, 
in  the  sand,  and  build  in  it  a  large  fire.  After  the  sand  is  thoroughly 
heated,  the  fire  is  removed,  leaving  only  the  ashes  in  the  hole.  They 
place  the  trunk  and  feet  in  this  hole,  covering  them  with  leaves,  and 
afterward  with  hot  sand;  they  remain  there  about  two  hours,  when  they 
are  considered  done. 

*  All  carcasses  of  animals  which  are  to  be  cooked,  are  placed  on  a  block 
of  wood,  and  pounded  until  every  bone  Is  broken,  care  being  taken  not  to 
tear  or  bruise  the  skin.  They  are  then  boiled  or  roasted  on  an  open  wood- 
fire,  in  hot  sand  or  ashes,  without  removing  the  hide  or  feathers. 

The  cooking  is  of  a  very  inferior  grade;  the  only  spices  used  being 
salt  and  pepper. 

The  kitchen  utensils  consist  of  common  earthen  or  wooden  ware. 

Very  little  time  is  taken  for  setting  or  decorating  the  table;  knives, 
forks,  napkins,  &c.,  &c. ,  are  dispensed  with. 

All  victuals  are  served  in  large  wooden  vessels.  After  the  members  of 
the  chief's  household  and  his  guests  have  assembled,  each  person  is  sup- 
plied with  a  wooden  spoon,  and  selects  whatever  he  wishes  out  of  the 
different  vessels,  using  his  hands  in  eating  it. 

In  the  line  of  vegetables,  they  have  also  several  dishes  well  liked  by 
Europeans.  N'gutti-N'sengo  is  a  dish  eaten  all  over  Africa.  It  consists 
of  egg-plant,  small  fish,  somewhat  like  our  sardines  (N'sengo),  and  the 
roots  of  the  cassava  or  manioca  plant  (called  N'gutti),  which  have  a 
knotty  appearance,  and  often  weigh  as  much  as  twenty  pounds. 

As  the  latter  contains  poison,  they  soak  the  manioca  in  water  for  three 
to  four  days,  to  extract  the  poisonous  substance.  They  are  cut  and 


414  THE    TABLE. 


sliced,  adding  small  tomatoes.  All  is  placed  in  a  vessel  with  water,  and 
seasoned  with  salt  and  pepper,  and  boiled.  Moambo,or,  as  the  Europeans 
call  it,  palm-chops,  is  also  a  favorite  dish.  The  palm-nuts  are  first  boiled 
in  water,  until  the  pulpy  substance  loosens  from  the  pit. 

Then  the  shell,  which  contains  a  very  delicious  oil,  is  placed  in  a 
wooden  mortar  and  crushed  to  obtain  the  oil.  Then  whatever  the  meal 
consists  of,  meat,  fish,  mussels,  &c.,  all  is  put  in  a  vessel,  adding  the  oil 
and  the  pulpy  part  of  the  palm-nut,  also  red  pepper  and  salt,  and  is  boiled. 

Roast  or  boiled  squash  (Loenge)  is  generally  eaten  with  it. 

Sweet  potatoes  (M'balla  Benga)  are  more  farinaceous,  and  sweeter  than 
ours,  but  do  not  taste  so  good.  They  are  boiled  or  roasted  in  the  same 
way  as  we  do  here. 

Bananas  (Bitaebe)  weigh  about  a  half  pound  each,  and  are  about  fifteen 
inches  long.  When  half  ripe  they  are  cut  in  slices,  adding  much  salt  and 
pepper,  and  are  boiled  in  water. 

N'sensi  is  a  little  red  bean,  which  is  boiled  in  water  without  adding  salt 
or  pepper. 

Peanut  bread  (Chisulu):  the  peanuts  are  first  roasted,  then  crushed. 
This  mass  is  then  rolled  and  put  into  the  skin  of  a  banana,  adding  a  little 
pressure,  forming  it  into  a  body.  It  readily  retains  this  shape  from  the 
presence  of  the  oily  substance  in  the  peanut. 


fttnttt. 
China. 


Bow  Ha  Mai. 
Boiled  Prawns  in  Oil. 

Chow  Chop  Sucy. 
Bits  of  Pork  Chops. 

Ham  ob  Dau. 
Preserved  Eggs  with  Ducks'  Gizzards. 

Ob  Gau  Bow  Vo  Toway. 
Ducks'  Livers  and  Boiled  Ham. 

Chow  Ju  Aw. 
Boiled  Pork,  Kidney  ed. 

Show  Ju  N  Gow. 
Roast  Pork-tongues. 

Bow  N  Gwei. 
Cuttle  Fish. 

Yen  Wo'  Gong. 
Bofled  Pigeon  Eggs  and  Bird-nest  Soup. 


CURIOUS  MENUS  OF  VARIOUS  NATIONS.  41 


Bow  Hai. 
Boiled  Crabs. 

Bow  Yu  Chee. 
Boiled  Shark  Fins. 

Yuen  Tsyai. 
Rice  Cakes. 

Bow  Ob. 

Duck-tongues  and  Mushrooms. 

Ju  Tow  N  Gow. 

Fried  Roofs-of-the-Mouths  of  Pigs. 

Chow  Ob  Jun. 
Ducks'  Feet. 

Chow  Gai  Pien. 
Fried  Chicken  Wings. 

Lein  Chi  Gong. 
Lily-seed  Soup. 

Hong  Yin  Gong. 
Almond  Soup. 

Dein  Som. 
Sweetmeats  and  Jellies. 

Yueh   Biung. 
Mincemeat  Cakes. 

Gwoy  Zoo. 
Fruits. 

Kwoh  Zuh. 

Seeds. 

Cha  Sam  Soo. 
Tea,  and  Rice  Whiskey.  « 

As  to  the  Chinese,  at  their  formal  dinners  or  feasts  no  menus  are 
used.  The  bill  of  fare  consists  of  an  interminable  list  of  dishes,  and 
which  has  been  arranged  by  the  author  in  the  form  of  a  menu  card.  The 
tables  are  laden  with  such  dishes  as  shark-fins,  beche-de-mer  fish,  fish- 
soup,  chicken-soup,  duck-soup,  rice,  rice,  rice,  and  tea,  tea,  tea,  and  tea  ; 
not  forgetting  the  edible  birds'  nests,  candies,  and  cakes.  One's  appetite 
is  almost  taken  away  on  entering  a  Chinese  house  at  which  a  banquet  is 
to  be  given — the  effect  of  burning  incense  and  other  vile  herbs.  The 
Chinese  can  be  extremely  polite.  Champagne  is  a  favorite  drink  among 
Chinese  officials  at  the  Treaty  Ports,  and  is  always  brought  out  when 
they  have  a  foreign  guest. 


i6 


THE    TABLE. 


Luimano. 
Fish  Soup. 


Sashimi. 
Raw  Sliced  Fish. 


|)okol)ama  fflnw. 
jJapan. 

Cha. 
Tea. 

Shirn. 
Bean  Soup. 

Nizakana. 
Boiled  Fish. 

Shiwoyaki. 
Roasted  Fish. 

Muchitori. 
Boiied  Vegetables 

Umani. 
Fish  and  Vegetables. 

Trubonomoni. 
Vegetables. 

Gozen. 
Boiled  Rice. 

Tsukemono. 
Pickles. 

Shoyu. 
Sauce. 

Saki. 
Rice  Whiskey. 

Cha. 
Tea. 


Ohira. 
Vegetable  Soup. 


Teriyaki. 
Roast  Fish. 


A  most  delicious  sauce,  called  "Shoyu,"  which  is  the  basis  of  Wor- 
cestershire sauce,  is  also  used  to  give  spice  to  the  food.  Throughout 
the  repast  the  guests  are  served  from  time  to  time  with  "  Saki,"  a  pale 
liquor  made  from  rice,  and  which  tastes  very  much  like  sherry.  It  is 
served  hot,  and  is  a  most  insinuating  tipple.  In  a  large  party  you.  are 
expected  to  exchange  cups  and  drink  with  every  one  present.  The  result 
is  that,  in  nine  cases  out  of  ten,  you  leave  the  house  just  a  "  wee  bit  fu'," 
as  they  say  in  Scotland.  Like  the  Chinese,  no  knives,  forks,  or  napkins 
are  used — "  chop  sticks"  only.  To  smack  your  lips  or  belch  during  the 
feast  is,  strange  to  say  of  such  a  supremely  polite  people,  not  considered 
bad  form. 


CURIOUS  MENUS  OF  VARIOUS  NATIONS.  417 


Corea  Ulenu. 

Cha. 

Tea. 

Fou  Yoon  An. 
Finely  Chopped  Ham,  with  Eggs. 

Whey  Sum. 
Bamboo  Shoots,  with  Mushrooms  and  Beche-de-mer  Fish. 

Chow  Kai  Goot. 
Dice-shaped  Spring  Chicken-bones,  Served  in  Sweetmeat  Pickles. 

Chow  Lok  Zeow. 
Finely  Sliced  Green  Peppers,  Fried  with  Cut  Beef  and  Celery. 

Gow  Jee. 
Finely  Chopped,  Spiced  Pork,  Wrapped  in  Thin  Dough,  then  Steamed. 

Chow  Mien. 
A  Kind  of  Boiled  Macaroni,  Fried  with  Thin  Strips  of  Chicken,  Pork.  Mushrooms,  and  Celery. 

Bing  Lon. 
Betel-nuts  Preserved  in  Rock  Candy. 

Cha. 
Tea. 

Sam  Soo. 
Rice  Liquor. 

In  Corea  Chinese  fashions  are  very  closely  followed.  Greasy  messes 
and  appetite-destroying  smells  are  their  most  characteristic  features. 
The  food  is  always  conveyed  to  the  mouth  by  the  aid  of  "  chop  sticks," 
and  during  the  progress  of  a  meal  the  mind  becomes  catered  to  by  an 
animated  conversation. 


Kanaka  JlUntr. 
djauwuatt  Jslanbs. 


FISH. 

Raw  Mullet  Raw  Gold-fish.  Shell  Fish. 

Broiled  Taro. 


Chili  Peppers. 
Small  Onions. 

ENTRIES. 

Raw  Liver.  Roast  Pig. 

Roast  Fish.  Stewed  Taro. 


THE    TABLE. 


VEGETABLES. 

Papaias. 

Cabbage. 
Sweet  Potatoes. 

FRUIT. 

Bananas. 
Mangoes. 

Oranges. 
Apples. 
Kono  Coffee. 

Taro. 


Guavas. 
Hawaiian  Tea. 


LIQUOR. 

Ookulian  (pronounced  O-ku-le-on). 
Hawaiian  Pipe  of  Friendship. 

Among  the  Kanakas,  the  food  eaten  for  breakfast,  luncheon,  and  dinner 
is  about  the  same,  and  consists  chiefly  of  the  native  dish  called  "  POI," 
which  is  eaten  whenever  they  (the  Kanakas)  are  hungry. 

"POI"  is  made  from  a  root  called  "  Taro"  and  in  shape  and  size 
resembles  a  raw  beet,  it  has  a  dark  skin,  and  the  vegetable  itself  has  a 
variety  of  colors — pink,  gray,  purple,  and  white. 

The  "  Taro"  is  cooked  in  the  ground,  after  the  manner  of  a  "  New 
England  clam-bake;"  after  obtaining  the  softness  of  a  cooked  potato  it  is 
peeled,  and  beaten  with  a  large  stone  or  iron,  made,  for  that  purpose,  into 
a  pulp.  It  is  then  mixed  with  water  until  it  forms  the  thickness  of  paste 
(and  which  makes  very  good  paste,  as  it  is  often  used  for  sticking  bills, 
etc.,  when  a  theatrical  company  arrives),  and  after  standing  for  a  few 
days,  to  allow  it  to  ferment,  it  is  ready  to  be  eaten. 

The  "  Poi "  is  always  eaten  out  of  a  "Calabash"  (a  large  gourd 
about  the  size  of  a  pumpkin),  the  natives  always  eating  with  their  fingers, 
this  being  done  by  sticking  the  two  fore-fingers  into  the  "Calabash," 
giving  it  one  or  two  twists,  and  dexterously  turning  it  around  in  front  of 
their.  ..faces,  until  it  looks  like  a  ball  of  "taffy  on  a  stick"  (no  pun 
intended). 

"  Taro "  is  sometimes  cooked  and  eaten  like  potatoes  and  is  consid- 
ered very  wholesome  food. 

The  next  important  dish  is  "Raw  Fish"  which  are  caught  along  the 
coast  and  eagerly  eaten  by  the  natives.  Fish  is  also  cooked  in  the 
ground,  and  is  served  on  large  leaves  about  the  size  of  palm-leaves, 
called  "  Ti "  leaves.  Raw  meat,  raw  liver,  and  a  fragrant  sea-weed  form 
delicate  side-dishes.  .  . , 

Coffee,  within  the  last  few  years,  has  to  a  great  extent  been  drunk  as 
a  beverage,  but  not  so  much  as  the  Hawaiian  tea,  which  tastes  and  smells 
like  medicine.  •'•'• 

Vegetables  are  also  eaten,  but  sparingly,  comprising  sweet  potatoes, 
Irish  potatoes,  cabbages,  etc. 

Fruit,  the  product  of  the  Islands,  is  very  much  eaten  and  relished, 
such  as  guavas,  mangoes,  bananas,  mountain-apples,  oranges,  etc. 

The  Hawaiians  when  eating  always  sit  on  mats.  All  eat  out  of  the 
same  calabash.  After  eating,  it  is  the  custom  to  pass  the  pipe  of  friend- 
ship, which  is  a  small  pipe  made  from  shades  teeth. 


INDEX. 


BEEK. 


484, 
483, 
482. 

479. 

478, 
481, 
480, 

485, 
490, 

489, 
531, 
529, 
528, 
530, 
1359. 
526, 
502, 

501  » 

500, 

512, 

513, 

1389, 

1364. 


514, 
•515, 
509, 

527, 
539. 
498, 
499. 
486, 

524, 
525, 
492, 
49L 
496» 


Braised  a  la  Bignon. 

er>  daube. 

a  la  flamande. 

a  la  mode. 

a  la  morlaisienne. 

a  1'Orsini. 

a  la  Providence. 

Russian  sauce. 
Corned, with  kale-sprouts. 

and  spinach. 

hash  en  bordure. 

au  gratin. 

a  la  polonaise. 

a  la  zingara. 
Hamburg  steak,  raw. 

Russian  sauce. 
Minced  beef  a  la  Catalan. 

a  la  portugaise. 

a  la  provenyale. 
Mignons  filets  a  la  Bernardi. 

a  la  bohemienne. 

a  la  Brown. 

a  la  Lorillard. 

marinated,  Russian  sauce. 

a  la  moelle. 

a  la  parisicnne. 

aux  pommes  parisienne. 

a  la  Pompadour. 
Roast. 

Roulade  a  1'ecarlate. 
Sirloin  pique,  a  la  bordelaise. 

marrow  sauce. 
Smoked  beef  a  la  creme, 
Steak,  porterhouse. 

double. 

sirloin,  a  la  bearnaise. 

a  la  bordelaise. 

aux  cepes. 


494,  Steak,  duchesse. 

497,  green  peppers. 

493,  a  la  moelle. 

j    495,  a  la  parisienne. 

!    488,  pie  a  1'americaine. 

j    487,  pie  a  1'anglaise. 

541,  Stewed  beef,  Dufour. 
540,  a  1'egyptienne. 
543,  a  la  marseillaise. 

542,  a  la  turque. 

503,  Tenderloin  of  beef,  broiled. 

504,  a  la  cheron. 

506,  a  la  florentine. 
508,  aux  gourmets. 

505,  a  la  nivernaise. 
1388,  a  la  Stanton. 

507,  a  la  Trianon. 

523,  pique  a  la  Bernardi. 

516,  a  la  duchesse. 

521,  a  1'egyptienne. 

519,  a  la  Hussard. 

517,  a  la  portugaise. 

518,  a  la  provensale. 

522,  a  la  Richelieu. 

520,  a  la  Sevigne. 

532,  Tongue  of  beef  a  la  gendarme. 

535,  i  la  jardiniere. 
538,  milanaise. 
534,  napolitaine. 
537,  with  risotto. 

533,  sauce  piquante. 

536,  with  spinach. 

544,  Tripe  a  la  bordelaise. 

545,  a  la  creole. 
548,  a  la  lyonnaise. 
547,  a  la  mode  de  Caen. 

546,  a  la  poulette. 


COFFEE,   CHOCOLATE,   AND    TEA. 


1263,  Coffee,  essence. 
1348,         how  to  roast. 
1349*         how  to  make. 

1350,  Cafe    noir   a  1'Alexander 

Great. 

1351,  Cafe,  au  lait. 

1352,  au  lait  a  la  St.  Gottardo. 

1353,  glace. 


the 


1354,  Tea. 

!355.         a  la  Russe. 

1356,  Chocolate. 

1357,  au  lait  a  la  George  Wash- 

ington. 

1391,  Mazagran  a  la  General  Bugeau. 
1292,         ala  General  Dufour. 


419 


420 


INDEX. 


DESSERTS- 

PASTRY,  JELLIES,  ICES,  PRESERVES,  ETC. 


1207,  Almonds,  how  to  prepare. 

1184,  Cakes,  wheat. 

1169,  Apples,  with  rice. 

1167,  Charlotte,  apple. 

1124,         baked. 

1262,         au  cafe. 

1190,  Batter,  for  fritters. 

1261,         russe. 

1185,         for  frying. 

1168,         small. 

1270,  Blanc-manger   a   la    Josephine 

1080,  Currants,  cleaning. 

Delmonico. 

1  200,  Cream  a  1'anglaise. 

1205,  Cakes,  allumettes. 

1258,         au  cognac. 

1224,         almond. 

1259,         au  curagoa. 

1239,             "         fancy. 

1256,         au  kirsch. 

1208,             "         glaces. 

1257,         au  maraschino. 

1  21  1,         apple. 

1260,         en  mousse. 

1216,         baba. 

1253,         "         "      au  cafe. 

1217,            "  au  madere. 

1255,         "         "      au  rhum. 

1218,             "  creme  vanille. 

1242,         patissiere. 

1235,         biscuits,  almond. 

1252,         renversee. 

1234,               "         ambroisienne. 

1254,         whipped  a  la  vanille. 

1231,              "        cuillere. 

1176,  Croustade  of  rice. 

1233,               "         livornaise. 

1313,  Cup,  champagne. 

1232,               "         Richelieu. 

1314,         claret. 

1201,         brioches. 

1  1  22,  Dumplings,  baked  apple. 

1203,                          a  la  Conde. 

1127,         boiled  apple. 

1204,                 "       fluttes, 

1126,         boiled  apricot. 

1  202,                 "       small. 

1125,         boiled  peach. 

1183,         buckwheat. 

1241,  Eclairs, 

1236,         chaussons. 

1244,         au  cafe. 

1246,         choux  a  la  creme. 

1243,         au  chocolat. 

1221,         galette. 

1245,         vanilla. 

1213,         gingerbread. 

1191,  Fritters,  apple. 

1220,         home-made. 

1192,         vanilla. 

1231,         lady-fingers. 

1269,         glace,  royale. 

1209,         macaroons,  bitter. 

1206,                         "     for  allumettes. 

1210,                    "           sweet. 

1277,  Ice-cream,  banana. 

1226,         madeleine. 

1286,         biscuits  glaces. 

1227,                 "         printaniere. 

1287,         biscuits  Tortoni. 

1228,         Milan. 

1299,         charlottes  glacees. 

1223,         mille-feuilles. 

1300,         charlottes  panachees. 

1238,         petites  bouchees  a  la  Mme. 

1272,         chocolate. 

Astor. 

1273,         coffee. 

1237,         petites  bouchees  des  dames. 

1278,         lemon. 

1225,         pithiviers. 

1290,         macaroon. 

1193,         pound. 

1298,         macedoine  a  la  Cavour. 

1222,         rice. 

1301,         meringues  glacees. 

1230,         rice  a  la  Mazzini. 

1302,         meringues  panachees. 

1229,         rum. 

1292,         napolitaine. 

1197,         savarin. 

1295,         parfait  au  cafe. 

1199,                 "     a  1'anglaise. 

1276,         peach. 

1198,                 "     hot. 

1275,         pistache. 

1215,         short,  blackberry. 

1370,         plombiere  a  la  Hamilton. 

1214,             "       strawberry. 

1294,                            a  la  Kingman. 

1212,         St.  Honore  a  la  Rose  Del- 

1291,        pudding  a  la  Frances  Cleve- 

monico. 

land. 

1195,         sponge. 

1288,         pudding  a  la  diplomate. 

1196,         waffles. 

1289,         plum   pudding   i  la    Glad- 

1194,        wedding. 

stone. 

IN£)EX. 


421 


1274,  Ice-cream,  strawberry. 

1085,  Pies,  rhubarb. 

1371,         tutti-frutti     a    la    Genera 

1095,         strawberry. 

Harrison. 

1342,  Preserves,  apples. 

1293,         tutti-frutti. 

1387. 

1271,         vanilla. 

1381,         blackberries    and    whortle- 

1327, Jelly,  apple. 

berries. 

1321,         brandy. 

1347,         cherries. 

1322,          champagne. 

1377, 

1326,         currant. 

1344,         green-gages. 

1379. 

J378,         gooseberries. 

1319,         kirsch. 

1340,          peaches. 

1323,         kiimmel. 

1385, 

1325,          Marcella  wine  a  la  Castel- 

1341,          pears. 

lar. 

1385, 

1324,          Rhein  wine. 

J374>         pineapples. 

1320,         Jamaica  rum. 

1343,         egg-plums. 

1318,         sherry  wine. 

1383- 

1247,  Meringues. 

1380,         raspberries. 

1248,         apple. 

1346, 

1249,         a  la  Ch.  C.  Delmonico. 

1376,         rhubarb. 

1251,         a  1'helvetienne. 

1345,          strawberries. 

1250,         shells. 

1373. 

1266,  Nougat. 

1152,  Puddings,  apple  a  1'helvetienne. 

1267,         pyramid. 

1151,         apricot  a  la  Richelieu. 

1182,  Nouilles  or  noodles. 

1132,         bread. 

1297,  Oranges  glacees  a  la  Geo.    Re- 

1164,         cabinet  a  la  Sadi-Carnot. 

nauldt. 

1166,         caramel. 

1  1  86,  Pancake,  French. 

1146,         chocolate. 

1187                             "        a  la  gelee, 

1147,         cocoanut. 

1188,         German. 

1154,         custard. 

1189,               "       with  apples. 

1135,          Diaz. 

1076,  Paste,  feuilletage  or  puff. 

1129,         diplomatic. 

1078,          foundation. 

1137,          English,  baked. 

1077,         f°r  pies. 

1144,         farina. 

1079,  Pastry-bag. 

1139,          French  a  la  Delmonico. 

1240,  Pate-a-chou. 

1161,         fruit. 

1331,  Peach  marmalade. 

1159,         a  la  U.  S.   Granf. 

1083,  Pies,  apple. 

1145,          Indian. 

1103,         apple  meringue. 

1157,         lemon. 

1097,         blackberry. 

1134,         maraschino. 

1098,         cherry. 

1155,         Nelson. 

noi,         cocoanut. 

1158,         orange. 

1104,         cranberry. 

1150,         peach  a  la  Richelieu. 

1090,         fresh  currants/ 

1148,         pineapple  a  la  Richelieu. 

noo,         custard. 

1163,         plum. 

1091,         gooseberry. 

1143,         rice. 

1093,         green-gage. 

1130,         rice  and  orange. 

1089,         huckleberry. 

1140,         sago. 

1086,         lemon. 

1141,         tapioca. 

1102,         lemon  cream. 

1142,         vermicelli. 

1105,         Martha  Washington. 

1306,  Punch  a  la  Cardinal. 

1082,         mince. 

1307,         champagne. 

1092,         peach. 

1312,         a  la  Czarina,  hot. 

1084,         pear. 

1303,         a  la  Lorenzo  Delmonico. 

1088,         pear,  open. 

1310,         a  la  francaise,  hot. 

1087,         pineapple. 

1311,         a  la  francaise,  iced. 

1094,         plum. 

1305,         kirsch. 

1099,         pumpkin. 

1308,         a  la  Lalla  Rookh. 

1096,         raspberry. 

1304,         Roman. 

422 


INDEX. 


1309,  Punch,  en  surprise. 

1337,  Stewed  plums. 

1170,  Rice  au  lait  d'amandes. 

I33°»         prunes  &  la  Dufour. 

1171,         £  1'Airolo. 

1338,         quinces. 

1172,         a  la  bonne  femme. 

1265,  Sugar,  burned. 

1181,         &  la  Conde. 

1264,       "         cooked. 

1296,         &  la  Croce. 

1339,  Syrups  for  preserving  fruits. 

1173,         &  la  Czar. 

H2o,-Tarts,  apple. 

1180,         a  la  frangaise. 

1108,         apricot. 

1179,         ^  1'indienne. 

1119,         blackberry. 

1177,         with  milk. 

ii  n,         cherry. 

1175,         timbale,  iced. 

1116,         cranberry. 

1178,          &  la  Turque. 

1  1  21,         Frangipani. 

1081,  Raisins,  cleaning. 

1107,         green-gages. 

1131,  Sauce,  anglaise  &  1'orange. 

1114,         gooseberry  and  currant. 

1328,         apple. 

1113,         huckleberry. 

1128,         apricot. 

1106,         peach. 

1165,         &  la  Carnot. 

1109,         pear. 

1153,         Chaufausen. 

1115,         pineapple. 

1329,         cranberry. 

i  no,         plum. 

1133,         cream. 

1118,         raspberry. 

1219,         cream  &  la  vanille. 

1  1  12,         rhubarb. 

1156,         Daniel  Webster. 

1117,         strawberry. 

1136,         Diaz. 

1174,  Turban  of  apples. 

1  1  60,         U.  S.  Grant. 

1285,  Water-ice,  apricot. 

1123,         hard. 

1282,         cherry. 

1149,         kirsch. 

1279,         lemon. 

1129,         punch. 

1280,         orange. 

1162,         rum. 

1284,         peach. 

1138,         sabayon  au  madere. 

1283,         pineapple. 

1332,  Stewed  apples. 

1281,         raspberry. 

1335,         apricots. 

1316,  Water-melon,  &.  la  Jose  Paez. 

I33b,         green-gages. 

1315,         k  la  Romero. 

1334,         peaches. 

1317,         &  la  Seward. 

1333.         pears. 

BGQS. 

443,  Eggs  £  1'alsacienne. 

1366,  Eggs  a  la  post. 

444,         £  1'aurore. 

436,         en  panade. 

416,         a  la  bechamel. 

431,         au  parmesan. 

447,         £  la  Bennett. 

417,         a  la  pauvre  femme. 

432,         a  la  bonne  femme. 

433,         a  la  paysanne. 

411,         a  la  bourguignonne. 

445,         a  la  polonaise. 

414,         brown  butter. 

422,         a  la  provencale. 

427,         with  celery. 

434,         a  la  regence. 

442,         a,  la  chipolata. 

438,         £  la  reine, 

449,         duchesse. 

446,         Robert  sauce. 

423,         en  filets. 

429,         with  tarragon. 

424,         £  la  finoise. 

419,         &  la  tripe. 

418,         au  gratin. 

428,         with  truffles. 

448,         &  la  Hyde. 

439,         zl  la  turque. 

440,         £  1'imperatrice. 

415,         au  soleil. 

430,         with  livers. 

441,         a  la  suisse. 

410,         a  la  Livingstone. 

420,         a  la  Vanderbilt. 

435.         with  melted  cheese. 

421,         &  la  valencienne. 

437,         a  la  Meyerbeer. 

412,         fried. 

425,         au  miroir. 

413,                 for  garnishing. 

426,         with  mushrooms. 

458,  Omelet,  asparagus-tops. 

INDEX. 


423 


466,  Omelet  &  la  bonne  femme. 

467,  Omelet,  raspail. 

477,         celestine. 

470,          regence. 

460,         with  cepes. 

476,         rum. 

469,         cheese. 

468,          sardine. 

464,         chicken  liver. 

465,          sausage. 

455,         crab. 

461,          smoked  beef. 

453,         crawfish. 

474,         soufflee. 

472,         a  1'espagnole. 

475,         sweet. 

451,         with  fine  herbs. 

456,          tomato. 

459,         with  green  peas. 

457,         tomato  a  la  provencale. 

462,         ham. 

471,         a  la  Vanderbilt. 

463,         kidney. 

404,  Poached  eggs. 

476,         au  kirsch. 

405,  Scrambled  eggs. 

454,         lobster. 

406,         asparagus-tops. 

473,         mexicaine. 

409,         a  la  chicoree. 

452,         oyster. 

408,         smoked  beef. 

450,         plain. 

407,         truffles. 

KIS  H. 

341,  Bass  a  la  bordelaise. 

309,  Halibut,  boiled. 

343,         a  la  chambord. 

310,         steaks,  maitre  d'h6tel. 

342,        .with  white  wine. 

357,  Lobster  a  I'americaine. 

336,  Bluefish  a  1'icarienne. 

360,         a  la  bordelaise. 

337,         a  1'italienne. 

361,         en  brochette  au  petit  sal£. 

338,         a  la  venitienne. 

364,         broiled. 

340,  Bouille-a-baisse  a  la  marseil- 

363,          broiled,  ravigote  sauce. 

laise. 

362,         en  chevreuse. 

301,  Breaded  fish;  how  to  prepare. 

365,         croquettes. 

391,  Canape  Lorenzo. 

366,         cutlets,  Victoria. 

377,  Clams  a  la  mariniere. 

358,         au  curry. 

300,         how  to  serve. 

359,         a  la  Newburg.                     "; 

376,         stuffed. 

1358,         a  la  Rushmore. 

389,         soft  shelled  a  la  Merrill, 

367,         stuffed. 

390,           "        "     a  la  Newburg. 

329,  Mackerel,    broiled,    maitre    : 

352,  Codfish,  boiled,  oyster   sauce. 

d'hotel. 

345,         bonne  femme. 

331,         aux  fines  herbes. 

346,         picked-up. 

330,         en  papillotes. 

349,         tongues,  beurre  noir. 

378,  Mussels  a  la  mariniere. 

350,             "         fried. 

379,         a  la  poulette. 

348,              "          how  to  blanch. 

388,  Oysters  a  la  Baltimore. 

351,              "          a  la  poulette. 

385,         en  brochette  au  petit  sal6. 

373,  Crabs  a  1'anglaise. 

382,         broiled. 

370,         deviled. 

299,         a  1'Alexandre  Dumas. 

371,         a  la  St.  Jean. 

380,         fried. 

372,         a.  la  St.  Laurent. 

386,          &  la  mali. 

369,         soft-shelled,  broiled. 

384,         a  la  Pompadour. 

368,           "        "       fried. 

383,         £  la  poulette. 

332,  Eels,  en  matelote. 

298,         how  to  serve. 

334,                                riormande. 

381,         H  la  Villeroi. 

333,                     4<         a  la  parisienne. 

1367,         a  la  Arthur  Sullivan. 

335,          how  to  blanch. 

375,  Oyster-crabs  fried. 

347,  Fish  balls. 

374,         a  la  poulette. 

347,         a  la  Mrs.  Harrison. 

387,  Oyster  patties. 

398,  Frogs,  broiled. 

304,  Salmon,  Colbert. 

401,         a  1'espagnole. 

364,         croquettes. 

400,         fried. 

306,         £  la  genoise. 

399,        .a  la  poulette. 

303,         oyster  sauce. 

424 


INDEX. 


302,  Salmon,  en  papillotes. 

394,  Snails  a  1'italienne. 

305,         a  la  regence. 

395,         a  la  provensale. 

307,         rolled  a  1'irlandaise. 

324,  Sole,  dieppoise. 

308,         tails,  broiled. 

322,         fillets,  Joinville. 

344,  Salt  Cod  a  la  biscaenne. 

323,         fine  herbs. 

403,  Sardines  on  toast. 

320,         fried,  sauce  Colbert. 

392,  Scallops,  brestoise. 

319,         au  gratin. 

326,  Shad  ,  maitre  d'hotel. 

317,         a  1'hollandaise. 

327,         with  sorrel. 

321,         a  la  Horly. 

328,         vert-pre. 

318,         normande. 

402,         roe,  with  bacon. 

396,  Terrapin  a  la  Baltimore. 

339,  Sheep's-head  a  la  Creole. 

397,         a  la  Maryland. 

325,  Skate  au  naturel. 

397,         a  la  Newburg. 

353,  Smelts  a  la  bearnaise. 

312,  Trout  a  la  Cambaceres. 

356,         au  gratin. 

313,         a  la  Chambord. 

355,         stuffed. 

315,         with  fine  herbs. 

354,         a  la  toulouse. 

314,         maitre  d'hotel. 

J393i         a  la  Van  Volkenburgh. 

316,         en  papillotes. 

393,  Snails  a  la  bourguignonne. 

311,         shrimp  sauce. 

KO  RC  E  M  EATS . 


229,  Forcemeat,  American. 

226,         chicken, 

225,         chicken  a  la  creme. 

clam. 

crab. 

godiveau. 


224, 
223, 
221, 


222,  Forcemeat,  lobster. 
228,         partridge. 
227,         quenelles  of  fish. 
220,         sausage. 
218,  Fumet  of  game. 
1372,  Frogs'  legs  a  la  Merrill. 


QAME. 


891,  Antelope      chops,      port-wine 

sauce. 
890,         steak,  Russian  sauce. 

832,  Canapes  for  roast  game. 
875,  Canvas-back  ducks  broiled. 
874,         roasted. 

833,  Croquettes  a  la  Perigueux. 

839,  Doe-birds,  broiled. 

841,  roasted  a  1'africaine. 

840,  a  1'americaine. 
838,  plain. 

842,  salmi  &  la  gastronome. 
1369,  Game  pie  &  la  Levi  P.  Morton. 

894,  Gibelotte  of  hare. 

854,  Grouse,  broiled  with  bacon. 
J39Oi         &  la  Pomeroy. 

852,  roasted,  plain. 

853,  a  la  Sam  Ward. 

855,  salmi  a  la  parisienne. 

856,  a  la  Walter  Scott. 
857j                   a  la  florentin. 
858,         supreme  a  la  Richelieu. 

895,  Hare  fillets,  poivrade  sauce. 
893,         civet  &  la  francaise. 

892,  roasted  plain. 

845,  Partridge,  braised    with    cab- 
bage. 


847,  Partridge,  braised  with  celery 

sauce. 

844,         broiled  &  I'americairte. 
843,         roasted,  bread  sauce. 

849,  chartreuse  of. 

848,  saute  a  la  chasseur. 
846,  h  la  financiere. 
851,         supreme  &  la  Godard. 

850,  Perigueux. 

866,  Plovers,  broiled. 
865,         roasted  plain. 

867,  salmi,  maison  d'or. 

863,  Ptarmigan,  broiled. 
862,         roasted  plain. 

864,  salmi  a  la  chasseur. 

836,  Quails,  braised,  celery  sauce. 
835,         broiled  with  bacon. 

837,  &  la  financiere. 
834,         roasted  plain. 

876,  Red-head  ducks,  broiled. 

876,  roasted  plain. 

877,  Reed-birds. 

869,  Snipe,  broiled. 

868,  roasted  plain. 

870,  salmi  a  la  moderne. 

860,  Teal  duck  broiled. 

861,  salmi  £  la  regence. 


INDEX. 


425 


859,  Teal  duck,  roasted  plain. 

878,  Venison,  saddle,  currant  jelly. 

885,  chops,  puree  of  chest- 
nuts. 

887,  civet  a  la  francaise. 

886,  civet,  poivrade  sauce. 

888,  civet  &  la  parisienne. 

889,  pie  £  1'americaine. 

879,  steak  broiled. 


881,  Venison  steak,  Colbert  sauce. 
884,          -  currant  jelly. 

880,  Londonderry  sauce. 

883,  mashed  potatoes; 

882,  puree  of  chestnuts. 

872,  Woodcock  broiled. 
871,         roasted  plain. 

873,  salmi  a  la  chasseur. 


254,  Bouquet,  how  to  prepare. 

143,  Fine  herbs  cooked. 

144,  raw. 

231,  Garnishing  Bayard. 

243,  bordelaise. 
242,         cepes. 

232,  chipolata. 
247,         &  1'ecarlate. 
246,         financiere. 
238,         Godard. 
241,         gourmets. 
237.         grecque. 

244,  marrow.  ' 
251,         milanaise. 


249.  Garnishing  Montebello. 
230,  mushrooms. 
!75K>     normande. 

240,  parisienne. 

245,  &  la  Patti. 

235.  regence. 
253,  Robinson. 
252,  rouennaise. 

236,  St.  Nazaire. 
248,  Stanley. 

250,  soubise. 
239,  tortue. 

234,  valencienne. 

233,  Vanderbilt. 


HORS  D'OEUVRES. 


285,  Anchovies,   Norwegian. 
284,          in  oil. 

280,  on  toast. 

270,  Bouchees  £  la  reine. 
269,  Canape  Madison. 

281,  Caviare  on  toast. 
291,  Celery,  frizzled. 
290,         in  glass. 

271,  Coquilles     of   chicken  a    1'an- 

glaise. 

272,  of  oysters  au  gratin. 
268,  Cromesquis  aux  truffes. 

276,  Croquettes,  chicken,  with  truf- 

fles. 

278,  foie-gras. 

277,  of  game. 

279,  of  macaroni. 

264,  Croustades  a  la  regence. 

265,  de  riz  a  la  Victoria. 
289,  Cucumbers. 

274,  Lamb  sweetbreads  en  caisses. 
287,  Mortadella. 

275.  Oysters  en  petites  caisses. 


273,  Oysters  in  shells  al'anglaise, 

266,  Patties  a  1'anglaise. 

267.  ortolans. 

292,  Radishes,  how  to  prepare. 

293,  remarks  on. 

257,  Salpicon  au  chasseur. 
256,         a  la  financiere. 

258,  of  lobsters,  shrimps,  &c. 

259,  montglas. 
255.         royale. 

260,  sauce  madere. 
283,  Sardines  in  oil. 
286,  Sausage  de  Lyons. 

261,  Timbales  a  1'lcossaise. 

262,  de  nouilles  a  la  genoise. 

263,  &  la  Schultze. 
282,  Tunny-fish,  pickled. 
288,  Tomatoes,  side  dish. 

294,  Welsh  rarebit. 
297,         au  gratin. 
296,         gherkin-buck. 
295 »         golden  buck. 


INDEX. 


LAMB. 


675,  Ballotin  of  lamb,  with  peas. 
702,  Breast,  jardiniere. 

674,  Brochette  a  la  Dumas. 

681,  Chops  a  la  Signora. 

682,  3  la  Robinson. 

683,  maison  d'or. 

684,  clichy. 

685,  maintenon. 

686,  Villeroi. 

687,  Massena. 

679,  Croquettes  a  la  Patti. 

680,  Croustades    of    kidneys    with 

mushrooms. 

676,  Curry     of     lamb,    asparagus- 

tops. 
678,         a  la  creole. 

677,  a  1'indienne. 

690,  Epigrammes     of     lamb    a    la 

chicoree. 

691,  &  la  louisiannaise. 
689,         a  la  macedoine. 

692,  a  la  soubise. 

672,  Fries  a  la  diable. 

673,  "     tomato  sauce. 

701,  Haricot    of    lamb  a   la  Provi- 
dence. 

700,  Hashed  lamb  a  la  polonaise. 
713,  Kidneys,  with  bacon. 


714,  Kidneys,  with  cepes. 
712,         Colbert  sauce. 

715,  deviled. 

585,  Loin  of  lamb,  roasted. 
688,  Minced  lamb  a  1'anglaise. 

1360,  Mignons  of  lamb,  sauce  bear- 

naise. 

693,  Shoulder  of  lamb  a  1'africaine. 
699,         a  la  flamande. 

696,  a  la  jardiniere. 

697,  a  la  macedoine. 

694,  a  la  puree  normande. 

698,  a  la  rouennaise. 

695,  stuffed  tomatoes. 

1361,  Spring  lamb,  roasted. 

716,  Lamb  steak,  puree  of  peas. 

717,  sauce  piquante. 

718,  a  1'americaine. 

705,  Stewed  lamb,  Lima  beans. 

709,  string  beans. 
711,         a  la  creole. 

707,  aux  flageolets. 
704,         a  la  fran9aise. 

710,  a  la  louisiannaise. 
703,         oyster-plant. 

708,  a  la  parisienne. 

706,  with  peas. 


MUTTON. 


645,  Chops  a  1'africaine. 

643,  breaded. 

644,  bretonne. 

646,  napolitaine. 
642,         a  la  proven9ale. 

647,  soyer  with  potatoes. 

652,  hashed  a  la  zingara. 

653,  "       au  gratin. 

661,  Kidneys  aux  petit  sal<\ 
663,         sautes  a  1'italienne. 

662,  sauce  madere. 

648,  Leg,  roasted  plain. 

648,  a  la  portugaise. 

649,  a  la  Conde. 

650,  bretonne. 

651,  caper  sauce. 


585,  Loin,  roasted. 

665,  Saddle  of  mutton,  Colbert. 

666,  currant  jelly. 

670,  duchesse. 

668,  Londonderry  sauce. 

667,  sauce  poivrade. 

671,  with  potatoes. 
664,         roasted  plain. 

669,  a  la  Sevigne. 

654,  Sheep's  feet  a  la  poulette. 

655,  Stewed  Mutton,  fermiere. 
660,  Stew,  Irish. 

657,  marseillaise. 

658,  portugaise. 

659,  with  potatoes. 

656,  Solferino. 


INDEX. 


427 


PORK. 

754,  Bacon,  broiled. 

748,  Pork  chops,  apple  sauce. 

719,  Black   sausages,   mashed   pota- 

744,        broiled. 

toes. 

747,         a  la  diable. 

721,  Ham,  boiled  plain. 

743,         plain. 

753,         broiled  and  fried. 

745,         sauce  piquante. 

722,         for  family  use. 

749,         puree  of  peas. 

723,         roasted,  champagne  sauce. 

750,         puree  of  potatoes. 

724,               "         corn  a  la  creme. 

746,         sauce  Robert. 

725,               "         with  spinach. 

752,  Pork  and  beans. 

726,  Pig's  cheek,  with  spinach. 

751,         roasted. 

734,  Pigs'  feet,  boned. 

741,         tenderloin. 

730,         a  la  Boston. 

736,  Sausages  a  1'anglaise. 

729,         sauce  piquante. 

738,         a  la  bourguignonne. 

731,         a  la  poulette. 

739,         with  cabbage. 

728,         sauce  Robert. 

740,         a  la  gastronome. 

727,         St.  Hubert. 

737,         ft  1'italienne. 

733,         stuffed,  madeira  sauce. 

735,         with  white  wine. 

732,               "        Perigueux. 

720,  Suckling  pig,  apple  sauce. 

742,  Pork  Andouillettes. 

POULTRY. 

785,  Chicken  a  la  Maryland. 

771,  Chicken  saute,  ft  la  marengo. 

784,         with  rice. 

773,                 ft  la  parmentier. 

781,         fricasse  a  1'americaine. 

777,                 ft  la  regence. 

780,                         a  la  reine. 

774,                 with  tarragon. 

779,         boiled  ft  la  Providence. 

1363,                 ft  la  Ranhofer. 

756,         broiled  with  bacon. 

787,         supieme  ft  la  Bayard. 

764,         cromesquis  ft  la  Richelieu. 

789,                 ft  la  Patti. 

765,                               a  la  reine. 

788,                 3  la  reine. 

760,         croquettes  a  1'ecarlate. 

790,                 ft  la  Rothschild. 

761.                              ft   la    Perigour- 

786,                 ft  la  toulouse. 

din. 

823,  Duck  ft  I'Americaine. 

759,                               ft  la  Perigueux. 

824,         roasted,  apple  sauce. 

758,                       ,        ft  la  reine. 

825,         ft  la  rouennaise. 

762,         croustade  a  la  Dreux. 

826,         salmi  ft  1'americaine. 

763,                              of  livers  au  ma- 

829,                    ft  la  bourgeoise. 

dere. 

828,                    ft  la  chasseur. 

794,         curry  a  la  creole. 

831,                    ft  la  marechale. 

793,                      a  1'espagnole. 

830,                     ft  la  montglas. 

792,                      ft  1'indienne. 

827,                    with  olives. 

766,         legs  ft  la  diable. 

808,  Goose,  stuffed  with  chestnuts. 

769,          livers,  with  bacon. 

815,  Pigeon  cutlets  ft  la  Victoria. 

770,                       a  1'italienne. 

820,  Squabs  ft  1'americaine. 

767,                      au  madere. 

818,         ballotin  ft  1'italienne. 

768,                       with  mushrooms. 

817,         broiled  with  bacon. 

783,         pillau  ft  la  creole. 

821,         ft  la  chipolata. 

782,                    a  la  turque. 

822,         en  compote. 

757,         pot-pie. 

819,         en  crapaudine. 

755,         roasted  plain. 

816,         roasted,  plain. 

778,         saute  a  la  bohemienne. 

809,  Timbale    of    foies-gras,    laga. 

77^,                 ft  la  bordelaise. 

dere. 

775,                 ft  la  chasseur. 

791,  Turban  of  chicken  ft  la  Cleve- 

1362,                ft  la  Ch.  C.  Delmonico. 

land. 

772»                 ft  1'hongroise. 

795,  Turkey  ft  1'anglaise. 

428 


INDEX. 


799,  Turkey,  boiled  a  la  Baltimore. 

796,  celery  sauce. 
798,  egg  sauce. 

797,  oyster  sauce. 
766,  Turkey  legs  a  la  diable. 

800,  Turkey  roasted  and  stuffed. 
800,         roasted  plain. 

813,  boned,   a  la   prosperity  of 

America. 

814,  jelly,  for  boned  turkey. 


806, Turkey  breast  a  la  chipolata. 
807,         breast  &  la  Robinson. 

802,  hashed  &  la  bechamel. 
805,         hashed  en  bordure. 
804,         hashed  a  la  creme. 

803,  hashed  a  la  polonaise. 
801,         hashed  a  la  royale. 

810,  vol-au-vent  a  la  financiere. 
812,         a  la  reine. 

811,  a  la  touiouse. 


SALADS. 


1037,  Anchovy. 

1038,  Barbe  de  Capucine. 

1039,  Beef. 

1040,  Cauliflower. 

1041,  Celery. 

1042,  mayonnaise. 

1043,  Chapon  for  salad. 

1044,  Chicken. 

1046,  Chicory  au  chapon. 

1045,  plain. 

1047,  Crab. 

1050,  Dandelion  and  beet-root. 

1051,  a  la  Contoise. 
1049,         with  eggs. 

1048,  plain. 

1053,  Doucette  with  beet-roots. 

1054,  with  eggs. 

1052,  plain. 

1055,  Escarole. 
1074,  Herring. 
1036,  Italienne. 


1075,  Japanese. 

1056,  Lamb-tongue. 

1059,  Lettuce  and  cream. 
1058,         and  eggs. 

1057,  plain. 

1060,  and  tomatoes. 

1061,  Lobster. 

1062,  a  la  Plummer. 
1368,         &  la  Board  man. 

1063,  Macedoine. 
1073,  Potato. 

1064,  Romaine. 

1065,  Russian. 

1066,  Salmon. 

1067,  Shrimp. 

1068,  String-bean. 

1069,  Suedoise. 

1070,  Tomato,  French  dressing 

1071,  mayonnaise. 

1072,  Watercress. 


SAUCES. 


146,  Butter,  anchovy. 
150,         crawfish. 
148,         horseradish. 

lobster. 

maitre  d 'hotel. 

ravigote. 
210,  Sauce  allemande. 
163,         anchovy. 
168,         apple. 

a  1'aurore. 

bearnaise. 

bechamel. 

bordelaise. 

bread. 

black  butter. 

drawn  butter. 

melted  butter. 

nut-brown  butter. 

caper. 


149 
145 
147, 


182, 
166, 

154. 
186, 
162, 
159. 
i57» 
155, 
156, 
651, 


200,  Sauce  celery. 


212, 

Chambord. 

2O4, 

champagne. 

197, 

chasseur. 

icp, 

Colbert. 

I99» 

crapaudine. 

181, 

cream. 

185, 

demi-glace. 

198^ 

diable. 

183, 

duchesse. 

189, 

duxelle. 

161, 

egg- 

I5i, 

espagnole. 

187, 

g6noise. 

170, 

green. 

196, 

hachee. 

160, 

hollandaise. 

164, 

horseradish. 

174, 

Indian. 

INDEX. 


429 


188, 

Sauce  Italian. 

184, 

Sauce  princesse. 

15*. 

lobster. 

209, 

remoulade. 

185, 

madeira. 

192, 

Robert. 

177, 

maitre  d'hotel,  liee. 

211, 

Russian. 

r  80, 

matelote. 

*93> 

salmi. 

206> 

mayonnaise. 

178, 

shrimp. 

169, 

mint. 

m, 

supreme. 

213, 

montglas. 

172, 

tarragon. 

202, 

mustard. 

207, 

tartare. 

195, 

napolitaine. 

205, 

tomato. 

175. 

normande. 

176, 

toulouse. 

173. 

oyster. 

167, 

trianon. 

165, 

percillade. 

152, 

veloute. 

191, 

Perigueux. 

179. 

venitienne. 

203, 

piquante. 

208, 

Victoria. 

194, 

poivrade. 

153, 

Villeroi. 

598, 

poulette. 

2OI, 

vinaigrette. 

SOUPS. 


5,  Beef  &  1'anglaise. 

6,  &  1'ecossaise. 

8,  Bisque  of  clams. 

9,  of  crabs. 
10,         of  lobster. 

1,  Bouille-a-baisse. 

2,  Brunoise. 

3,  with  rice. 

4,  with  sorrel. 

7,  Busecca. 

65,  Chicken  &  la  Creole. 
64,         &  1'hollandaise. 

68,  with  leeks. 
67,  1'okra. 

63,         &  la  piemontaise. 

66,  a  la  portugaise* 
62,         £  la  Richmond. 

69,  &  la  turque. 
14,  Chiffonade. 

132,         for  soups. 
13,  Chowder,  clam. 
12,         fish. 

116,  Consomme  &  1'africainei 

117,  a  1'andalouse. 

119,  a  1'anglaise. 

1 1 8,  celestine. 
128,         chatelaine. 

120,  Colbert. 
108,         Deslignac. 
no,         d'Orleans. 
114,          Douglas. 

101,  Dubourg. 
125,         duchesse. 
112,         Garbaldi. 
in,         imperial. 

102,  Massena. 
127.         napolitaine. 

103,  aux  pates. 


126,  Consomm6  Patti. 
113,         princesse. 
109,         printanier. 

121,  printanier  Colbert. 
124,         printanier  royale. 
loo,         pure. 

129,         aux  quenelles. 
123,         Rachel. 
115,         renaissance. 
107,         royale. 

104,  semoule,  or  tapioca. 

105,  semoule  ^  la  creme. 

106,  Sevigne. 

122,  suedoise. 

84,  Cream  a  1'allemande. 

72,  of  artichokes. 

70,  of  asparagus. 

77,  of  barley. 

73,  of  cauliflower. 

71,  of  celery. 

86,  of  celery  £  1'espagnole. 

82,  of  chicken. 

83,  of  game. 

88,         of  lentils  &  la  majordomo. 

87,  of  lettuce. 

75,  of  Lima  beans. 

74,  Palestine. 

76,  of  cried  peas. 

78,  of  rice. 

79,  of  sorrel. 

81,         of  sorrel,  fermiere. 

80,  of  sorrel  with  rice. 

85,  of  turnips, 
u,  Croute-au-pot. 

134,  Croutons  soufflees. 
133,         for  soup. 

25,  Frogs  &  1'espagnole, 

22,  Giblets  a  1'anglaise. 


430 


INDEX. 


21,  Giblets  with  barley 

95,  Potage  a  la  McDonald. 

20,         a  1'ecossaise. 

98,         of  rice  a  la  maintenon. 

ig,         with  nee. 

97,         a  la  Montmorency. 

16,  Green  turtle. 

94,         i  la  Windsor. 

18,         clear. 

45,  Puree  bretonne. 

15,         how  to  prepare. 

91,         of  chestnuts  a  la  jardiniere. 

24,  Gumbo  of  crabs. 

48,         Conde. 

23,                 with  frogs. 

47,         Crecy. 

28,  Jardiniere. 

46,         faubonne. 

27,  Julienne. 

49,         of  green  peas. 

36,  Menestra. 

43,         Jackson; 

32,  Mikado. 

50,         Mongole. 

17,  Mock  turtle. 

44,         parmentier. 

30,  Mutton  with  barley. 

89,         of  partridge  a  la  Destaing. 

31,         2  1'ecossaise. 

90,         a  la  gentilhomme. 

34,  Mulligatawney. 

92,         soubise  with  white  beans. 

45,         a  la  Delmonico. 

131,         of  chestnuts. 

37,  Napolitaine. 

55,  Russe. 

130,  Onion. 

29,  Shin  of  beef,  liee. 

40,  Ox-tail  &  1'anglaise. 

41,  Sorrel,  asparagus-tops. 

38,         with  barley. 

42,         with  rice. 

39,         &  1'ecossaise. 

56,  Spaghetti  with  tomatoes. 

26,  Oyster. 

61,  Terrapin. 

53.  Paysanne. 

60,         how  to  prepare. 

54,  Pot-au-feu 

58,  Tomatoes  a  1'andalouse. 

52,  Printanier  chasseur. 

57,         with  rice. 

51,         grenat. 

59,         with  sago. 

93,  Potage  &  la  diplomate. 

33,  Westmoreland. 

96,         &  la  Dorsay. 

99,  White  broth. 

STOCKS. 

217,  Chicken  essence. 

140,  Marinade,  raw. 

216,  Clear  gravy. 

137,         white. 

142,  Court'bouillon. 

141,  Meat-glaze 

215,  Duxelle. 

138,  Mirepoix. 

214,  Fish  broth. 

136,  Roux,  brown. 

219,  Game. 

135,         white. 

139,  Marinade,  cooked. 

VEAL. 

549,  Blanquette  of  veal. 

637,  Calf's  head  plain. 

553,         &  1'ancienne. 

639,         a  la  poulette. 

552,         with  nouilles. 

641,         en  tortue. 

550,         £  la  reine. 

640,         &  la  vinaigrette. 

551,         with  peas. 

583,  Calf's      liver,     braised,     bour- 

591,  Braised  noix  of  veal  en  daube. 

geoise; 

590,         &  la  Providence. 

584,         broiled  with  bacon. 

596,  Breast  of  veal  &  la  milanaise. 

582,         saute  &  1'alsacienne. 

554,  Brisotin  of  veal. 

580,         &  1'italienne. 

555,         a  1'ecarlate. 

581,         &  la  proven9ale. 

556,         nantaise. 

597,  Calf's  feet,  naturel. 

557,  Calf's  brain,  black  butter. 

599,         sauce  piquante. 

559,         fried,  tartare  sauce. 

598,         &  la  poulette. 

558,         a  la  vinaigrette. 

600,         sauce  remoulade. 

638,  Calf's  head  &  la  Cavour. 

567,  Curry  of  veal  &  1'indienne. 

INDEX, 


43* 


562,  Cutlets  a  la  marechale. 

563,  a  la  milanaise. 

560,  a  la  Pagasqui. 
566,         en  papillotes. 
565,         a  la  Philadelphia. 

561,  a  la  St.  Cloud. 

563,  breaded,  tomato  sauce. 

564,  broiled. 

569,  Escalops  of  veal  a  la  duxelle 

571,  a  la  chicoree. 

572,  a  1'italienne. 
568,         plain. 

573,  a  la  provengale. 

574,  a  la  Richelieu. 

570,  with  stuffed  peppers. 

5 79,  Fricandeau  a  la  morlaisienne. 

577,  with  sorrel. 

578,  with  spinach. 

589,  Grenadins  of  veal  a  1'africaine. 

587,  a  la  chipolata. 
586,         puree  of  peas. 

588,  a  la  Sevigne. 
585,  Loin  of  veal,  roasted. 

576,  Minced  veal  a  la  biscaenne. 

575,  a  la  Catalan. 

595,  Panpiette  of  veal  a  la  duxelle. 
594,         puree  of  chestnuts. 
593,         a  1'ecarlate. 
592,         a  la  faubonne. 

601,  Sweetbreads,  how  to  blanch. 
610,         a  la  b^arnaise. 

602,  braised. 
616,         £  la  Catalan. 


|  6n,  Sweetbreads,  aux  cepes. 

I  617,  a  la  Colbert. 

608,  a  la  duxelle. 

603,  a  la  financiere. 

614,  a  la  Godard. 

612,  aux  gourmets. 

615,  &  la  montglas. 

609,  with  mushrooms. 

613,  a  la  parisienne. 

618,  a  la  Pompadour. 

605,  au  salpicon. 

604,  with  sorrel. 

606,  soubise. 

607,  with  spinach. 

622,  coquilles  u  la  cardinal. 
621,  a  la  Dreux. 

623,  a  la  reine.. 

620,  croquettes  with  peas. 

619,  &  la  Perigueux. 

629,  Stewed  veal,  bourgeoise. 

632,  a  la  chasseur. 

626,  &  la  grecque. 

624,  &  la  Marengo. 

630,  with  oyster-plant. 

631,  with  peas. 

627,  a  la  portugaise. 

625,  a  la  provengale. 

628,  &  la  Solferino. 

636,  Tendron  of  veal  a  la  chipolata. 

635,  a  la  morlaisienne. 

633,  a  la  nantaise. 

634,  with  sorrel. 


VEGETABLES. 


896,  Artichokes  a  la  Barigoul. 

898,  a  la  duxelle. 

903,  a  la  florentine. 

899,  fried. 

900,  with  sauce. 

897,  stewed. 

901,  stuffed. 

902,  a  la  vinaigrette. 

904,  Asparagus,  sauce  hollandaise. 
906,         a  la  tessinoise. 

905,  a  la  vinaigrette. 
1375,         canned. 

966,  Barley  fritters. 
950,  Beans  panachees. 

910,  Beet-roots,  boiled  plain. 

911,  sautees  au  beurre. 

912,  a  la  creme. 

922,  Brussels  sprouts  au  beurre. 

923,  a  la  creme. 

917,  Cabbage,  blanched, 

918,  with  cream. 
920,         for  garnishing. 


921,  Cabbage  and  pork. 
919,         stuffed. 

931,  Gardens  a  la  moelle. 

927,  Carrots  and  cream. 

925,  Cauliflower  with  butter. 

926,  au  gratin. 

928,  Celery  a  la  bonne  femme. 

929,  with  cream. 

930,  a  la  moelle  de  bceuf. 

932,  Chicory,  cream  sauce. 
934,         for  garnishing. 

933,  with  gravy. 

962,  Corn,  boiled. 

964,  saut6  au  beurre. 

963,  a  la  creme. 

965,  fritters. 
1375,         canned. 

936,  Cucumbers  a  la  bechamel. 
938,         for  garnishing. 

936,  a  la  poulette. 

937,  stuffed. 

908,  Egg-plant,  broiled. 


432 


INDEX. 


907,  Egg-plant,  fried. 

999,  Potatoes,  hollandaise. 

909,         stuffed. 

990,         Italian. 

1365,  Flageolets  sautes  au  beurre. 

1013,         julienne. 

976,  Green  peas  a  1'ancienne  mode. 

991,         lyonnaise. 

978,         £  1'anglaise. 

985,         maitre  d'hotel. 

981,         with  bacon. 

998,         mashed. 

979,         a  la  bourgeoise. 

1014,         en  paille. 

980,         with  cream. 

986,         parisienne. 

977,         &  la  frangaise. 

997,         quenelles. 

1034,  Hominy,  boiled. 

1007,         a.  la  rice. 

1035,         fried. 

ion,         Saratoga. 

1033,  Jardiniere. 

995,         sautees. 

952,  Lima  beans. 

995,                    au  beurre. 

1375,         canned. 

1010,         soufflees. 

954,  Macaroni  &  la  creme. 

992,         stuffed. 

955,         au  gratin. 

1005,         en  surprise. 

956,         a  1'italienne. 

1008,         Windsor. 

958,         £  la  milanaise. 

951,  Red  beans  a  la  bourguignonne. 

957,         a  la  napolitaine. 

1015,  Rice  boiled,  plain. 

1032,  Macedoine  of  vegetables. 

1016,         a.  la  Ristori. 

913,  Mushrooms  &  la  bordelaise. 

1017,  Risotto  a  la  milanaise. 

916,         broiled  on  toast. 

1022,  Succotash. 

915,         sautes  a.  la  creme. 

974,  Sorrel  au  gras. 

914,                    on  toast. 

973,         au  maigre. 

1030,  Okras,  boiled. 

924,  Sourkrout. 

1031,         sautes  a  la  Creole. 

961,  Spaghetti,  au  gratin. 

968,  Onions,  with  cream. 

960,         &  I'italienre. 

969,         fried. 

959,         £  la  napolitaine. 

972,         for  garnishing. 

940,  Spinach  a  1'anglaise. 

971,         minced. 

939,         blanched. 

970,         stuffed. 

943,         with  gravy. 

1021,  Oyster-plant,  fried. 

942,         maitre  d'hotel. 

1019,         &  la  poulette. 

941,         vieille  mode. 

1018,         sautes  au  beurre. 

944,         with  sugar. 

1020,         a  la  creme. 

948,  String  beans  a  1'anglaise, 

1382,  Peas,  canned. 

947,         au  blanc. 

988,  Potatoes  £  1'anglaise. 

945,         blanched. 

987,         &  1'anglaise  a  crfi. 

949,         bretonne. 

989,         with  bacon. 

946,         with  cream. 

996,         balls. 

1386,         canned. 

1001,         bignon. 

953,  Stuffed  lettuce. 

982,         boiled  plain. 

975,         peppers. 

983,         broiled. 

1026,  Tomatoes  a  la  Bock. 

1009,         chateau. 

1025,         broiled. 

997,         croquettes. 

1029,         £  la  marseillaise. 

1006,         duchesse. 

1024,         £  la  reine. 

993,         fried. 

1028,         roasted. 

looo,         gastronome. 

1027,         stewed. 

984,         genevroise. 

1023,         stuffed. 

1012,         &  la  Hanna. 

1394,         with  rice  a  la  Watson. 

1002,         hashed. 

1384,         canned. 

1003,         with  cream. 

967,  Turnips,  with  gravy. 

1004,         au  gratin.   4 

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